- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound button mushrooms, sliced
- 2 medium onions, sliced
- 3 cloves garlic, chopped
- 2 teaspoons dried thyme
- 1 (750 milliliter) bottle red wine
- 1 (14.5 ounce) can beef broth
- 1 tablespoon white sugar
- 1 pinch salt and pepper to taste
- Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
- Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
03/04/2017
recipepes.com
wine soaked mushrooms, recipe
PT15M
PT1H
5
455 calories
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