Much Ado About Mushrooms
Baby Bella Mushrooms Simmered in Red Wine and Butter
35 minutes
Serves 4
SideItalian
Herb's take
Inspired by rustic Italian contorni, this side dish is all about coaxing depth from humble mushrooms with a gentle bath of wine and butter. You'll learn how patient simmering and a splash of acid can turn fungi into flavor royalty, no truffles required.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, melt 2 tablespoons of the butter with the olive oil over medium heat until foaming.
- 02Add the chopped onion and cook, stirring, until softened but not browned, about 4 minutes.
- 03Stir in the garlic and cook just until fragrant, 30 seconds.
- 04Add the sliced baby bella mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 7 minutes.
- 05Pour in the dry red wine and bring to a simmer, scraping any brown bits from the bottom of the pan.
- 06Add the thyme and vegetable broth, then reduce the heat to low. Partially cover and simmer gently for 15 minutes, stirring once or twice.
- 07Remove the lid and increase heat to medium-high. Cook until the liquid is reduced by about half and slightly syrupy, 3 to 5 minutes.
- 08Stir in the remaining 1 tablespoon of butter and the balsamic vinegar until the sauce is glossy. Season with salt and black pepper to taste.
- 09Transfer to a serving dish and sprinkle with chopped parsley before serving.
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