Mushrooms are a beautiful, beautiful thing in my opinion. Well, actually they are kind of weird looking (and smelling), but if you give them a bath in red wine and butter, trust me, they take on a whole new persona and it is beee-ooo-tifulll!
These were so good, I would consider taking a bath in red wine and butter myself.
This is a very simple and very delicious (the two most important things on Thanksgiving- right?) recipe. It takes like 15 minutes, and has almost no prep time. In fact you could clean and slice the mushrooms the day before (I am going to) and then just cook them as soon as you take the turkey out so they hit the table hot.
And for all of their simplicity, they will arrive looking just amazing, and they were so tasty in their glossy red wine and butter glaze, that my kids ate half of this dish themselves- which is really saying something.
These Red Wine Glazed Mushrooms are a FOR SURE on my Thanksgiving menu this year.
Red Wine Glazed Mushrooms, serves 4 (as a side dish)
-8 cups assorted mushrooms, (I used Crimini, Shitake and Chanterelle mushrooms)
-1 large shallot
-2 Tbs butter
-1/3 cup red wine
-2 tsp thyme
1) Gently clean each mushroom and chop it into halves or quarters and pick the thyme, (remove leaves from stem.)
2) Finely chop the shallot.
3) In a large sauté pan, melt the butter and add the shallots.
4) Sprinkle the shallots with salt and simmer over medium heat about 2 minutes until slightly softened.
5) Add the mushrooms, and sprinkle with ½ tsp of salt.
6) Put a lid on the pan and let the mushrooms cook for about 3 minutes.
7) Take the lid off and stir to make sure the mushrooms are not sticking, put the lid back on and cook another 3 minutes.
8) Remove the lid, and add the thyme and wine to the mushrooms, stirring for another 5 minutes until the wine has cooked off and the mushrooms are glazed.
9) Season to taste with a little more Kosher salt and serve hot.