Red Wine Braised Mushrooms
You're cleaning up from your dinner and you come across that bottle of Sebastiani Pinot Noir that has about a cup of wine left inside the bottle. Sure, you could put a cork in it and drink the rest tomorrow. Better yet, use it to cook a simple, delicious dinner the following night.
- 1 Cup of Pinot Noir
- 12 ounces of mushrooms (I like a mixture of white and shiitake)
- 1T olive oil
- Half of a medium yellow onion, sliced
- Red sweet pepper, cut into thin strips
- 1t minced garlic
- Fresh thyme sprigs
- 1T butter
- Salt and pepper to taste
Heat olive oil in a pan and add the onions, peppers, and thyme sprigs. Heat until the peppers are soft and the onions are golden. Add the garlic and toss for 30 seconds.
Add the mushrooms, giving everything a quick toss, then pour in the red wine. Adjust the temperature of the pan so it is on a low simmer. Let everything cook slowly, and stir occasionally until the mushrooms have absorbed the wine – about 20 minutes. Once the wine is absorbed, add the tablespoon of butter and season with salt and pepper.
These can be served as a side dish with most meats or as a topping for steak. Go ahead and pop the cork on a new bottle of Pinot to pair with this delicious dish.