Braised Mushrooms

Sautéed mushrooms, red wine, soy sauce and Worcestershire sauce baked in ovenproof skillet for half hour. Seasoned with coarse salt, fresh ground black pepper, and chopped fresh parsley.

Ingredients -

1-1/2 pounds large Portobello Mushrooms, with stems
1 tablespoon Butter
1 Garlic Clove, minced
1/4 cup Red Wine
1-1/2 tablespoons Soy Sauce
1-1/2 tablespoons Worcestershire Sauce
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/3 cup finely chopped Fresh Parsley

Preparation:

1. Preheat oven to 350 F.

2. Rinse mushrooms. Trim bottoms of stems off.

3. Melt butter in oven safe cast iron skillet.

4. Add mushrooms and sauté 4-5 minutes.

5. Add minced garlic, red wine, soy sauce, and Worcestershire sauce.

6. Cover skillet. Bake 30 minutes.

7. Season with salt, pepper, and parsley.

8. Serve hot or cold.

Variations and Recipe Ideas:

Cooking Tip

Garlic

Garlic comes in a number of varieties, but the most popular variety is white in color. The bulbs are sold in supermarkets in the produce section. Each bulb contains approximately a dozen individual cloves. The bulb is covered by a papery white skin that protects the cloves from moisture and light.

Cooking Tip

Portobello Mushrooms

Portobello mushrooms are the most mature of common mushrooms. The portobello enjoys a thick, almost meat like texture and is well suited for grilling, broiling and sautéing.