This recipe is incredibly easy but provides vast reward for you little work. It’s the kind of work to taste ration I like! All you do is plop everything in a pot or dutch oven, leave it alone, and then eat whats left. And man, is it good!!! Innocent little mushrooms absorb mounds of rich red wine giving them a fantastic texture and a distinctive pop of flavour. And all that is not to mention the juices left behind. Beware, if you happen to have a lovely loaf of crusty bread around when you make these, you will end up eating the entire loaf by the stove dipping ripped slices (no time to cut here!) into the bottom of the mushroom pot. Why you may ask, because at the bottom of the pot you’ll find some unsalted butter that has been cooked with wine and garlic making it the most delicious reduction ever. Yes, I said ever!By the way, have I mentioned how amazingly delicious these are?
The ease of this recipe makes it ideal for entertaining. I served these on crute (slices of baguette that you’ve slathered in oil and toasted under the broiler) as an appetizer on both Christmas eve and New Year’s eve. I just couldn’t get enough! Plus, all in all, it only took me about 5 minutes to prepare the entire dish (not including cooking time when it’s best to completely ignore the mushroom while they fill your house with the aroma of deliciousness. Thank you mushrooms!). I also think these little babies would be perfect atop a steak or topped with brie to make an incredible decadent sandwich or skip all the pomp and just stick a toothpick into each for individual mushroom munching. Anyway you do it, just make these mushrooms. You’re life will not be the same.
I also must apologize for the photo that tops this post. It’s not particularly pretty, at least not as pretty as it should be. But I was so caught up with how yummy the mushrooms are I completely forgot to take a nice photo and by the time I realized my mistake, I had eaten them all. So next time I make these (which will probably be soon) I will try my hardest to resist eating them all before snapping a quick plated shot.
- 1/2 pound mushrooms washed
- 2 cloves garlic, peeled but left hole
- 1 chicken stock cube
- 1 beef stock cube
- 1/2 cup boiling water
- 1/4 cup butter
- 1 cup red wine
- Dissolve the stock cubes in the boiling water.
- Place all the ingredients into an oven proof pot with the lid on. If your pot is pretty full, don’t worry, the mushrooms with shrink.
- Bring the mixture to a boil and then reduce heat to a low simmer.
- Leave to simmer for at least 9 hours. If you have to leave the house and feel nervous about leaving the stove in, place the entire pot with lid on into the oven at 200F (100C). If you do this, you may have to take the lid off for the last half hour or so of the simmering to allow liquid to evaporate.
- After nine hours you should be left with slightly shrunken dark brown mushrooms sitting in the melted/red wine residue. If there is some liquid left, just take the lid off and simmer for a couple more minutes.
- Try one, add a dash of salt if necessary, then serve them up on top of some crusty bread making sure to generously drizzle bread with the juices at the bottom of the pot.