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My review
Wine Soaked Mushrooms
HARRY WETZEL
"Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink."
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Ingredients
2 h 7 m servings 285 calsOriginal recipe yields 4 servings
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Directions
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- Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
- Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
Nutrition Facts
Per Serving: 285 calories; 7.1 g fat; 18.8 g carbohydrates; 4.3 g protein; 8 mg cholesterol; 365 mg sodium. Full nutrition
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Reviews
Read all reviews 3539 Ratings
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Most helpful positive review
3/4/2007
I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made thi...
Most helpful critical review
10/15/2010
I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.
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3/4/2007
I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made thi...
5/2/2006
The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubli...
11/15/2009
I made these tonight, but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome, but I don't really see the need for 2 hours and as much ingre...
12/27/2010
i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids, but my 9yr...
9/19/2006
I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star re...
10/15/2010
I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.
12/27/2009
Excellent. I doubled the recipe for 8 people and used 2 cups of wine and 2 cups of beef broth. Served as a side with prime rib. These were delicious the following day as a toppeing for leftover...
2/16/2011
I thought these were just okay...I made as directed- although I cooked just under the full two hours, and with a bit less wine. I don't like when other reviewers change a recipe and then negati...