If you know us AT ALL, you know that we love the hooch. So when Lost Oak Winery offered to send over some of it’s bottles for us to sample and cook with, we
reacted casually, normally and graciously accepted freaked the F*#% out. When someone wants to give you free alcohol to do what you’re already doing for free, you know you have finally MADE IT.
That’s not to say that this didn’t leave us in a bit of a pickle. There we were, free wine in hand, and we couldn’t JUST drink it. Being obligated to actually make a recipe out of it was not as fun as watching it magically disappear through the straw of a used styrofoam Whataburger cup.
But we did, and came up with this recipe. It only uses ¼ cup of your precious nectar so the rest is ALL YOURS. These mushrooms are the perfect side to any hearty red meat, and would be a great addition to any local barbecue you might find yourself invited to this summer. Or, if you’re like John and no such Evites hit your inbox, I’m sure your cats might try it if you toss in a bit of canned tuna.
- 3 tablespoons butter
- ¼ cup shallots, finely chopped
- 2 large cloves of garlic, minced (about 1½ tablespoons)
- 16 to 24 ounces assorted mushrooms (we used cremini, baby bella and white), sliced or whole, depending on preference
- ¼ cup Vintage Lane Dawson Red wine (or red wine of your choice)
- ¼ cup beef flavored broth
- ½ cup chives, finely chopped
- juice of half a lemon, (about 2 tablespoons)
- salt and ground black pepper
In a large skillet over medium heat melt butter till just beginning to brown. Add shallots and garlic and sauté until fragrant, 45 seconds or so. Add in wine and broth and bring mixture to a simmer.
Add in mushrooms and toss well to coat. Cover pot and reduce heat to medium low and simmer for 15 minutes. Remove cover and continue simmering until liquid has reduced some. (Keep an eye on your mushrooms for this step, you don’t want them to get soggy or mushy.) Remove from heat and let stand uncovered for 10 minutes.
Strain liquid from mushrooms using a colander and return to pan. Season generously with salt and pepper to taste and toss in lemon juice and chives. Serve hot.