Prep 10 mins
Cook 10 mins
A simple side dish that goes very well with steaks.
- 2 lbs mushrooms, sliced
- 4 tablespoons butter
- 1⁄2 cup cabernet sauvignon wine
- 2 teaspoons garlic, minced
- herbs (optional)
- Saute mushrooms and garlic in butter until browned.
- Add red wine and simmer for a few minutes until the wine thickens a little.
- Serve hot.
I did a half recipe using large meaty field mushrooms, which was plenty as a side for 4 of us over a t/bone steak, unfortunately the Penfold Cabernet Sauvignon I used overpowered the mushrooms a little to much so will have to rethink what red wine to use but all the mushrooms were eaten which is a good sign as I usually have enough left over to have on toast for breakfast the next morning but not this time. Thank you lazyme, made for Went To Market.
Oh WOW! These are some delicious and magnificent marvels of mushroomy delight! The cabernet used here was a wonder and a true spark of creative genius! I used just a touch of fresh oregano- as you can see in the picture. Next time I will not use it at all and simply use the garlic, butter and cab! Oh lazyme what a delicious dish! Thank you!
This worked well with leftover pork tenderloin. I used Herbs d'Provence and Tarragon. Did do it with the Cab, but prefer my old tried and true -- Sherry ! Thanks, lazyme, for a different taste.