Portabella Mushrooms with Red wine and Thyme
June 1, 2011
Another accompaniment for the Cheese Soufflés I posted yesterday.
6 portabella mushrooms
1 150g pack baby button mushrooms
a few sprigs thyme
2 cloves of garlic
about 750ml red wine
3 tbsp balsamic vinegar
1. Put the mushrooms into a lidded casserole dish. Add some of the thyme and garlic and pour over the red wine, it should just about cover the mushrooms then add the balsamic vinegar. Bring it to the boil, cover and simmer for 30 minutes or until the mushrooms are tender.
2. When the mushrooms are cooked remove them with a slotted spoon to a warmed platter and discard the thyme. Turn up the heat an reduce the wine mixture to a quarter of its original volume, should take about 15 minutes. Season and spoon over the mushrooms and garnish with the remaining thyme.