Tuesday, July 6, 2010
Faux Burgundy Mushrooms
As part of a group dinner with friends last night I made Faux Burgundy Mushrooms to accompany wonderful corn-fed steaks, grilled asparagus and goat cheese mashed potatoes (recipe to come later this week). They are faux because they are made with Pinot Noir instead of Burgundy wine. I thought they were super yummy, rich and meaty. Faux Burgundy Mushrooms 1 stick of butter ½ white onion chopped 2 – 8 oz containers white button mushrooms 1 – 8 oz container baby portabella mushrooms (whole) 1 bottle pinot noir (or you can use burgundy if you like to spend a lot of money but then you wouldn’t have to call it Faux) 1 can beef broth Beef bouillon (2 cubes or 1 tsp paste) 2 cloves of garlic minced 2 tsp Worcestershire sauce In a large stock pot on medium-high heat, melt the butter and add the onion, cook until starting to turn translucent. Add the mushrooms tossing to coat in butter and let cook down for about 5 minutes or until the mushrooms are starting to soften (toss gently so you don’t break the mushrooms, you want them to look pretty and whole when you serve them). Add all remaining ingredients, less one glass of wine you’ll want to pour that in a glass and drink it while you are waiting for all this to cook down, cover and bring to a rolling boil. Let the pot boil for 15 minutes and turn to a simmer for 2.5 hours. Remove lid and continue to cook allowing the liquid to absorb and evaporate for 1 to 2 hours depending on how much time you have or how much liquid is left. Before serving if your pot has too much liquid you can combine a teaspoon of corn starch with a teaspoon of liquid from the pot in a small dish and add it to the pot to thicken up the liquid/sauce. Serve immediately with your favorite hearty meat and simple vegetable sides.