Rate this recipe
4.5/5
(27 Votes)
Ingredients
- 16 oz. portobello mushrooms, sliced (crimini is a great alternative)
- 3 cups of good red wine (a Rioja and Malbec have proven to be amazing!)
- 2 cap fulls red wine vinegar
- 1 bay leaf
- 1.5 tsp. sugar
- 1 tbsp. olive oil
- 1 tsp. salt, parted
- black pepper to taste
- Rosemary Sprigs
Details
Adapted from flanboyanteats.com
Preparation
Step 1
Wash and pat dry mushroom.
In non-stick 10″ skillet, heat olive oil and add mushrooms and bay leaf.
Add pinch of salt to mushrooms and cook them on medium heat.
Cook mushrooms, stirring slowly for 5 minutes or until semi-cooked.
In separate sauce pan, add wine, remaining salt, pepper and bring to a boil.
Whisk constantly. Stir in mushrooms.
Whisk in sugar and red wine vinegar.
Add rosemary sprigs.
Reduce heat to low and cook for an additional 30-45 minutes until sauce has reduced to 2 cups or wine has thickened up to semi-thick sauce.
Remove from heat.
To serve, pour over steaks or make liquid bed on individual plate and place steak on top.
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