05 May 2011

Red wine mushrooms

I've made these a couple of times, and think I've got it down. Warning: this is a qualitative, not quantitative recipe, feel free to adjust as you see fit. We like these a lot as a side to some protein, or just as they are. They also reheat well.

I'll estimate the ingredients for 1/2 pound of mushrooms, I've been using portobello, but i think anything but shiitake would work.

Combine all of the following in a pan large enough for the mushrooms. It will almost form a paste.

3 tablespoons olive oil
1 tablespoon toasted sesame oil
2 teaspoons Garlic powder
1 teaspoon onion powder
a reasonable amount of pepper

Turn the pan on to heat the oil, then add:

1 tablespoon of soy sauce
1 tablespoon of balsamic vinegar
dash or two of worcestershire sauce.
when the ingredients start to sizzle, add

1/2 pound of mushrooms, sliced.

give everything a few tosses (or stirs if you want to be safe and boring), then add

~ 1/4 cup of red wine,

I add enough to get all the mushrooms wet and tinged red. Use your thumb to control a poor strait from the bottle. Then proceed to pour yourself a glass of it. Drink from aforementioned glass as you:

Cook on high, stirring occasionally, until the wine and mushrooms cook down, and the sauce thickens.

Serve on top of some protein or as they are, with of course, the rest of the red wine.

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