Mushrooms make a great ingredient for starters. They taste good and do not need any elaborate preparation before cooking. All you have to ensure is that they are wiped clean and thereafter rinsed quickly. Pat dried and they are ready to use.
These buttery garlic mushrooms are ready in flat 10 minutes and the addition of red wine sauce gives it a well rounded flavour. You can add thyme, basil, oregano, or just mixed herbs with crushed black pepper and your side dish for the dinner is ready. (*Do make sure you read the POINTS TO NOTE at the end of this page)
Here the trick is to brown the mushrooms in butter and give it a crispy exterior. When the wine hits the sizzling pan, it is a real sight and the aroma is out of this world. We know that mushrooms are good for health right ? They are loaded with fiber, vitamins, and minerals. Olive oil is add-on in making this a healthy dish. Let’s not talk about the butter part – it is used here to give the nuttiness and crispiness to the mushrooms.
Olive oil — just a little oil added to the butter prevents the butter from burning. Buttery, garlicky mushrooms, enhanced by red wine and mixed herbs are addictively delicious. Mushrooms have an earthy flavour to them, the browning in butter enhances the taste further. The fabulous sauce made with red wine just brings together all the elements and turns into a fabulous dish.
This could be served over crostini (small pieces of toasted bread) or buttery pasta alongwith a glass of wine for accompaniment.
In this recipe I have used Shiraz (Fratelli) Wine.
Buttery Garlic Mushrooms in Red Wine
Ingredients :
- 500 g button mushrooms sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 an onion finely chopped
- 2 tablespoons red wine
- 2 tsps mixed herbs
- 2 tsp dark soya sauce
- ½ tsp brown sugar
- 2 tablespoons chopped fresh coriander
- 4 cloves garlic minced
- Salt and pepper to taste
Method :
- Heat the butter and oil in a large pan or skillet over medium-high heat.
- Sauté the chopped garlic and onions until softened will take about 3 minutes.
- Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
- Pour in the wine, brown sugar and dark soya sauce and cook for 2 minutes and cook till it reduces slightly and caramelizes.
- Add mixed herbs and cook for a further 30 seconds, until fragrant.
- Season with salt and pepper (to your taste).
- Sprinkle with remaining chopped coriander and serve warm.
- Serve hot over crostini.
*Points to note :
-
- Wipe each mushroom over with a damp paper towel. Take time to do this – one mushroom at a time.
- Then lightly rinse mushrooms under cold water and thoroughly pat dry with paper towel.
- Mushrooms absorb water like a sponge so avoid leaving them in water for a long time.
- Soaked mushrooms won’t brown during cooking.
