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Turn Christmas breakfast into something extra special or serve as a side for your main meal. The red wine turns these mushrooms into a beautiful coloured and tasty accent to your entertaining table.
Always cook with a wine enjoy drinking! I used a rich Cabernet Sauvignon, but I also have used a Merlot.
These do take time to make, so either give yourself plenty of time, or do what I do and make them the night before. Reheat them with a little extra butter in a saucepan until warm before serving.
Any type of mushroom can be used, but if they are large, cut them into quarters or slices. Don't cut them too small because they do shrink as they cook.
MUSHROOMS WITH RED WINE
2 tbsp olive oil
750 g mushrooms.
2 cups dry red wine
1 tsp dry thyme or a sprig of fresh thyme
2 tbsp butter or coconut oil if you were after a vegan option
2 cloves minced garlic
salt and pepper to taste
In a large saucepan heat the olive oil over a medium heat.
Add garlic, salt and pepper. Don't burn the garlic, you just want to saute it for about 30 seconds before adding the mushrooms.
Add mushrooms and cook until the mushrooms become tender- about 8-10 minutes, stirring occasionally.
Add the red wine to the pan with thyme. Reduce the heat and allow to simmer uncovered until most of the liquid has reduced. About 30-40 minutes.
Add butter/coconut oil and cook for a further 2 minutes, stirring so the mushrooms become coated.
Place into a serving dish or if making for the following day, allow to cool and place into a covered container in the refrigerator.
Stoneware Pasta Serving Bowls amzn.to/49FZ9fF
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