Good Housekeeping's Braised Mushrooms

Submitted by karmakamilienne

"Recipe adapted from "5 Ideas for Leftover Red Wine," page 157, February 2012."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 shallot, chopped
• 3 large sage leaves, chopped
• 1 cup red wine
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 lb mushroom, halved

directions

1. Melt butter on medium heat in a 10-inch skillet.
2. Add shallots and sage; cook for 2 minutes.
3. Add wine, salt and pepper; boil on high for 1 minute.
4. Stir in mushrooms; reduce heat to medium.
5. Cover; cook for 5 minutes.
6. Uncover; cook for 12 minutes or until tender, stirring.

Reviews

[Mary Caf Elsker]

Not a very good recipe. The wine just made them taste bitter with a wine flavor. I had to doctor it up with more sage, salt , pepper and beef stock to finally get up suitable taste.

 

[Tinkerbell]

I am really particular about mushrooms, as I don't normally like them, but have been trying to develop a taste for them over the past couple of years. This recipe is an excellent way to serve mushrooms that aren't overcooked or tasting too much like mushrooms. I halved the recipe because it was just me & my 5 year old, but after tasting the final product, I really wished I'd bought a full pound of mushrooms. I know my mushroom loving DH would love this one too, so I'll be making it again. The red wine and the purple of the shallot give them such a beautiful color. Thank you for sharing, karmakamilienne! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

 

[CJAY8248]

This is an excellent way to cook mushrooms! I didn't have shallots so I used diced onion and minced garlic. I also cut back on the wine because I didn't have enough for a cup. It still worked great. Thanks for sharing. Made for Spring PAC 2012.

 

[loof751]

Very nice and flavorful mushrooms! I don't care for shallots so substituted a few cloves of garlic and thought this worked very well. Thanks for sharing your recipe!