Monday, April 21, 2014

Triple Garlic Mushrooms in Red Wine

The enormous variety of mushrooms offers a wide array of flavors.  This simple vegetarian side dish places three of the most common eaten mushrooms in the spotlight.  Crimini, Shiitake and Portobello mushrooms are combined in this recipe to bring out the different and complimentary flavors of each type of fungi.  The mushrooms are simply simmered in a garlic butter and red wine sauce and served with chopped cilantro to garnish.    

Makes a great side dish to steaks, grilled chicken or pork chops or as a nice vegetarian dish served on its own.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes


2 Tablespoons Butter
5 Garlic Cloves minced
1/2 lb. Crimini Mushrooms quartered
1/2 lb. Shiitake Mushrooms quartered
1/2 lb. Portobello Mushrooms sliced
1 Cup Red Wine
1/2 Cup Cilantro chopped

In a large skillet over medium heat, melt butter.  Toss in the garlic and saut√© for 1 minute.   Add in the Crimini, Shiitake and Portobello mushrooms to the skillet.  Stir the ingredients, cover and let cook for 8 minutes.  Remove the cover and pour in the red wine. Stir, cover and let cook for another 8-10 minutes or until the mushrooms are nice and soft.

Remove the skillet from the heat.  Stir-in the chopped cilantro.  Serve warm.  Enjoy.

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