Prep 45 mins
Cook 45 mins
Another Mr Falafel classic from the alt.food.vegan newsgroup... To quote the good Mr F: "This is a dangerous dish, though, as it has amazing properties for... uh... stimulation. If you're not doing the horizontal cha cha a few hours (or minutes) after eating this dish then I'll be amazed. " He suggests playing 'Al Greens Greatest Hits' while cooking and switching to a Getz and Gilberto CD while eating.
- Cut the potatoes into chunks for boiling.
- Add them to a pot of water on the stove.
- Add 3+ whole cloves of garlic, peeled, to the pot.
- Prepare the asparagus for steaming.
- Peel and chop 3 more cloves of garlic.
- Rinse and slice portobellos into strips, all about the same size (finger width) (put the asparagus on to steam while doing this).
- Heat up a T of oil in a saute pan over a medium-low flame.
- Add garlic and cook for a few minutes until it softens.
- Add mushroom strips and saute for a minute.
- Add about 2 T red wine.
- Saute for awhile.
- When the pan dries out a bit, add some more wine.
- Repeat the saute/add wine steps until mushrooms have shrunken, darkened on the outside but are tender inside.
- Don't be afraid to use a lot of wine.
- I typically use a third of a bottle for this dish.
- Grind some black pepper over the mushrooms.
- Meanwhile, drain the potatoes (reserve the garlic cloves) and mash with a couple of tablespoons of margarine.
- Place some garlic mash on individual serving plates.
- Place the mushrooms on the plates, turn the heat up and add some more wine to'deglaze the pan'.
- Scrape the bits from the pan while sauteing the wine to make a thin'au jus'.
- Pour this over the mushrooms on the plates.
- Place the asparagus on the plates and serve.
- Be sure to have another bottle of wine on hand.