Wine-Soaked Mushrooms
Description
These sautéed mushrooms and onions with wine make a great side dish to beef recipes or topping for steaks and crostini. Red wine and beef broth are reduced until almost no liquid is left.
Ingredients
•
1 tablespoon butter
•
1 tablespoon olive oil
•
2 medium onions, sliced
•
3 cloves garlic, chopped
•
2 teaspoons dried thyme
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1 pound button mushrooms, sliced
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1 (750 milliliter) bottle red wine
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1 (14 1/2 ounce) can beef broth
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1 tablespoon white sugar
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salt and pepper to taste
Directions
1
Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions in hot butter-oil mixture until translucent, 5 to 10 minutes. Add garlic and thyme; cook and stir until fragrant, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid from mushrooms is evaporated, about 8 minutes.
2
Pour in wine and broth. Bring to a boil, then reduce heat to medium and stir in sugar. Cook, stirring occasionally, until liquid is almost entirely evaporated, about 1 1/2 hours. Season with salt and pepper.