Portobello Mushrooms with Red Wine Reduction or "You'll be Happy as a Hobbit"

Sunday, March 20, 2011

Portobello Mushrooms with Red Wine Reduction

We got these beauties in our produce mix this week.  I make mushrooms this way as salad toppings, a side, mixed in pasta or a delicious topping to a steak or chicken.  They are SO flavorful! I absolutely love these. Cooking with wine can be intimidating at first, but trust me, it's nothing!  Open up a bottle of red wine, pour yourself a glass and get ready to eat in 10 minutes.  You will feel like a gourmet chef after this!

photo by sara tady ©

Ingredients:
Portobello or Crimini Mushrooms (wiped clean with a damp paper towel-do not run under water!)
Red wine
Butter
Salt and Pepper

Instructions:
1) Melt about about 1 tbsp of butter in a non-stick pan.  Medium heat.
2) Drop sliced, unseasoned portobellos or whole crimini mushroom caps in pan to saute 3 minutes.  Do not touch or mix around.
3) Flip over, salt and pepper. 2 minutes
4) Pour about 1/4-1/2 cup of red wine into pan.  Let reduce for 1-2 minutes until wine reduces or becomes absorbed.

photo by sara tady ©

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