A recipe I found on Pinterest (http://dragitthroughthegarden.wordpress.com/2013/01/07/red-wine-and-garlic-mushrooms/) I made them. They're so good. But next time I have to add more wine, following DH's request.
This has been one of my recipes for ages. I got it from a magazine, but I've no idea which one. It is very simple to make, and looks very impressive as part of an antipasto platter. Cooking time is refrigeration time. I prefer to use field mushrooms because they have more flavour, but it has a more dramatic visual effect if you use the buttons. They also soak up a lot of flavour from the dressing. Since the dressing is so simple, it relies on good ingredients. Please use fresh everything for optimal results.
One of my favorite tapas. My mom made something similar when I was growing up, but added chopped serrano chiles with the garlic. This made them spicy, but was a great complement to the richness of the mushrooms. Memories!!!
We loved these! They would be so good with steak...or chicken...or anything! Hubby and I just ate them as an appetizer.
Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.
From Fine Cooking