It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend. You know something’s good when it almost outshines Beef Tenderloin. Even Mike (a known non-mushroom fan) took a liking to them. They had almost transformed after being simmered in cabernet all day and turned an amazing deep purple color.
They are completely effortless to prepare – you just have to make them early in the day so they have time to cook about 4-6 hours and make the transformation.
slow-simmered Cabernet & Thyme Mushrooms
1 stick of butter
4 cloves of garlic
4 cups of mushrooms (I used baby bella), cut in half
1/2 bottle of cabernet
2 cups of beef broth
2 teaspoons of sea salt
6 sprigs of thyme
In a medium/large heavy pot, melt butter over medium heat. Add garlic and cook for 30 seconds, then add mushrooms and cook for 2 minutes. Add wine, broth, salt & thyme. Reduce heat to a low simmer and cook, covered for 4-6 hours.
Looks like a great way to start a recipe – all of my favorite things.
Be careful not to burn the garlic, keep the heat low.
Add mushrooms and let them begin to soften and absorb the butter.
Add wine, broth, sea salt and thyme. Rosemary would also work – especially around the holidays.
Simmer on low (or put in the oven covered) for 4-6 hours until the mushrooms have absorbed the wine and become deep purple.
I served the mushrooms piled next to the Slow-Roasted Beef Tenderloin and Roasted Colorful Carrots at our Dinner Party with friends last weekend. More of the recipes coming this week… including Baked Truffle Parmesan Fries!
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