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Cabernet Sauvignon Portobello Mushrooms Recipe

Red Wine Mushrooms

BryanDavid Scott
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Cook Time 1 hour 10 minutes
Waiting Time 6 hours
Total Time 7 hours 10 minutes
Course Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • Portobello mushrooms
  • fresh garlic
  • 1 stick of French or Danish butter
  • sea salt (Brazilian or Persian Blue preferred)
  • bottle of good Cabernet Sauvignon
  • pan-roasted peppercorns

Instructions
 

  • Slice 8-10 cups of whole baby portobello mushrooms or standard size.
  • Place them in a large bowl.
  • Pour 750 ml (about 3 cups) of wine over the mushrooms. Gently stir every 20 – 30 minutes.
  • Pan roast 15-20 peppercorns. Let them cool for 30 minutes and then crush to coarse grind. Add to the mushrooms.
  • Sauté fresh minced garlic to golden brown. Sprinkle choice of salt, to taste. Add to the mushrooms.
  • Let the mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
  • After 6 hours, heat up a fry pan to high heat. Add 5-6 knobs of butter. Brown the butter.
  • Add the mushrooms with liberal amount of wine to the fry pan. Lightly sprinkle in some salt. After the mushrooms have sweated, drain the liquid.
    Place back on burner, add 4-5 knobs of butter. Bring heat to medium high, gently sauté. Sweat them out. Drain. Repeat process once more. Voilà!
  • Serve in or on brilliant white porcelain plate/bowl.

Notes

Cabernet Sauvignon Portobello Mushrooms Recipe
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