SAVORY WAY: Mushrooms With Wine, Tomato, And Herbs

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* Exported from MasterCook *

 

Mushrooms With Wine, Tomato, And Herbs

 

Recipe By : The Savory Way by Deborah Madison, page 194

Serving Size : 3 Preparation Time :0:00

Categories : Sauces And Gravies Vegetables

Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mushrooms

3 tablespoons tomato paste

OR 2 tablespoons sun-dried tomato puree

(see separate recipe)

1/2 cup dry red wine

2 small garlic cloves finely chopped

2 tablespoons finely chopped parsley

2 teaspoons chopped marjoram

OR 1/2 teaspoon dried

a few mint leaves if available -- finely chopped

OR 1 pinch of dried

2 tablespoons light or virgin olive oil -- up to 4

salt

freshly ground pepper

 

Makes 3 to 4 servings

 

These mushrooms, with their dark, wine-colored sauce, can be ready to eat

in about 10 minutes. Although mushrooms aren't particularly substantial on

their own, they make a satisfying accompaniment to a plateful of hot

polenta, steamed couscous or millet. And they are always good tucked into

an omelet or used to sauce a plate of pasta.

 

Wipe the mushrooms with a damp cloth to clean them, if necessary. If

they're small, leave them whole. If they're large, cut the mushrooms into

quarters or thick slices. Cutting them at odd angles produces a more

interesting effect. Dilute the tomato paste with the wine and set it aside.

 

Heat the oil in a wide skillet. As soon as it is hot, add the mushrooms,

salt lightly, and give them a stir to distribute the oil. They will

immediately absorb it, but it's not necessary to add more. Lower the heat

a little and cook, shaking the pan occasionally, until the mushrooms begin

10 give up their juices. Raise the heat and add the garlic, parsley,

marjoram, and mint. Add the wine mixture to the pan and cook briskly for a

minute or so; then simmer until the mushrooms are done and the sauce is

reduced and slightly thickened 2 to 3 minutes. Finish with a twist of the

pepper mill and serve.

 

Suggestion: Cook exactly as above; then let the mushrooms cool in their

juices. Season with a little vinegar or lemon juice to taste and add a

tablespoon of pine nuts that have been roasted in a dry skillet until

golden. Serve at room temperature as a little salad or hors d'oeuvre.

 

 

 

 

 

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