This delicious mushrooms recipe can be made with a variety of wines, both red and white. The chef’s favorite is Cabernet Sauvignon, but you can try it with other wines as well (see below some great suggestion from Chef Bryan David Scott):
- Using a Sauvignon Blanc or Pinot Grigio, will create a more savory, bright profile.
- Merlot enhances earthy notes of the mushrooms.
- Zinfandel creates a stunning affect on the nose, while on the palate delivers a wonderfully complex experience.
This dish can be served as an amuse bouche, appetizer or side.
- Slice 8-10 cups whole baby portobello mushrooms or standard size.
- Place them in a large bowl.
- Pour 750 ml of wine over the mushrooms and gently stir every 20 – 30 minutes.
- Pan roast 15-20 peppercorns. Let them cool for 30 minutes and then crush to coarse grind. Add to the mushrooms.
- Sauté fresh minced garlic until golden brown. Sprinkle choice of salt (to taste) and add the garlic to mushrooms.
- Let mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
- After 6 hours, heat up a fry pan to high heat. Add 5-6 knobs of butter and brown the butter.
- Add the mushrooms with liberal amount of wine to fry pan. Lightly sprinkle in some salt. After the mushrooms have sweated, drain the liquid. Place back on burner and add 4-5 knobs of butter. Bring heat to medium high, gently sauté. Sweat them out. Drain. Repeat process once more. Voilà!
- Serve in or on brilliant white porcelain plate/bowl.
Red Wine Mushrooms
Servings 2 servings
Ingredients
- Portobello mushrooms
- fresh garlic
- 1 stick of French or Danish butter
- sea salt (Brazilian or Persian Blue preferred)
- bottle of good Cabernet Sauvignon
- pan-roasted peppercorns
Instructions
-
Slice 8-10 cups of whole baby portobello mushrooms or standard size.
-
Place them in a large bowl.
-
Pour 750 ml (about 3 cups) of wine over the mushrooms. Gently stir every 20 – 30 minutes.
-
Pan roast 15-20 peppercorns. Let them cool for 30 minutes and then crush to coarse grind. Add to the mushrooms.
-
Sauté fresh minced garlic to golden brown. Sprinkle choice of salt, to taste. Add to the mushrooms.
-
Let the mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
-
After 6 hours, heat up a fry pan to high heat. Add 5-6 knobs of butter. Brown the butter.
-
Add the mushrooms with liberal amount of wine to the fry pan. Lightly sprinkle in some salt. After the mushrooms have sweated, drain the liquid. Place back on burner, add 4-5 knobs of butter. Bring heat to medium high, gently sauté. Sweat them out. Drain. Repeat process once more. Voilà!
-
Serve in or on brilliant white porcelain plate/bowl.
Notes
Related: Red Wine & Balsamic Marinated Mushrooms
Related: Mushroom Tagliatelle with Walnuts & Green Leaves
Related: Mushroom Asparagus Frittata w/ Chorizo & Brie
Related: Top 10 Most Expensive Mushrooms in the World
Related: Most Popular Edible Mushrooms
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