Red Wine and Thyme Mushrooms
Featuring SONOMA VALLEY CABERNET SAUVIGNON
Spring may be on its way but Mother Nature has her way of letting us know that Winter is still upon us. And while BBQ season is so very close, we have a little time left to sneak in that last minute cool weather Sunday Pot Roast.
A perfectly cooked roast is classic comfort food but it just may be the side dishes that accompany the meal that really do the trick. Mashed Potatoes, Yorkshire Pudding and Gravy are all delicious but for a real crowd pleaser, you may want to consider Red Wine and Thyme Mushrooms. The earthiness of the mushrooms cooked with butter and wine make for a fantastically rich and wonderful side dish that truly compliments the roast amazingly well.
2 lbs white button mushrooms, brushed clean but kept whole
4 tablespoons butter
1 teaspoon olive oil
2 cloves garlic, finely minced
1 tablespoon fresh thyme, finely chopped
1 teaspoon worcestershire sauce
salt and pepper to taste
2 cups red wine
1. Heat olive oil and butter over low-medium heat in a large saucepan or dutch oven.
2. Add the garlic to the pan and saute about 5 minutes making sure the garlic doesn't brown. Add the mushrooms to the pan and saute another 3-4 minutes.
3. Add the thyme, wine and worcestershire sauce to the pan, bring to a high simmer, reduce heat to a low simmer, cover and simmer the mushrooms until the wine has reduced by half and the mushrooms are tender, about 30 minutes. Uncover the pan and simmer another 10-15 minutes to slightly reduce the sauce further.
4. Season to your taste with salt and pepper and serve.