Mushrooms in wine sauce

Name: Mushrooms in wine sauce - Larisa N.
Ingredients: 1 kg of mushrooms 2 onions oil 6 cloves of garlic 2 tablespoons of broth salt red wine 1 1/2 cups of water

Sezon - Mushrooms in wine sauce by Larisa N. - Recipia

I made this recipe for mushrooms in wine sauce in the fall when I found fresh mushrooms at the market. It didn't require any sophisticated ingredients, and everything is prepared in a single pan. I chose red wine because it seemed more suitable with the flavor of the mushrooms. It's a simple dish to serve with warm polenta. Quick Info Total time: approximately 50 minutes Preparation time: 15 minutes (cleaning, chopping) Cooking time: 35 minutes (including boiling) Servings: 4 Difficulty: easy Recipe type: main course for fasting or side dish Ingredients 1 kg mushrooms 2 onions 6 cloves of garlic 2 tablespoons tomato paste 1 and a half cups of water (approx. 350 ml) red wine (to taste, I usually add about half a cup, but it's not specified exactly) oil (for sautéing, a few tablespoons, to taste) salt (to taste) Preparation method 1. Clean the mushrooms in several washes until there is no sand or debris left, then let them drain well in a colander. 2. Peel, wash, and finely chop the onion. 3. In a large pan, heat the oil and sauté the onion for a few minutes until it becomes slightly translucent. 4. Add the tomato paste over the onion and stir for a minute. 5. Add the drained mushrooms to the pan, then pour the water over them. The mushrooms will also release water as they cook. 6. Let it boil over medium heat with the lid on until the mushrooms are almost cooked and most of the water has evaporated. Stir occasionally. 7. Finely chop the garlic and add it to the pan along with the red wine. Let it simmer on low heat. 8. Stir occasionally, and when almost all the wine has evaporated, turn off the heat. Adjust the salt to taste. 9. Serve the mushrooms in wine sauce warm. We enjoyed them with polenta. Why I make this recipe often It's one of the recipes I return to when I have fresh mushrooms, especially in the fall. I like that it doesn't have complicated steps and uses simple ingredients. It pairs very well with polenta or as a side dish. Tips and variations Tips Don't skip the thorough washing of the mushrooms; they can have sand. If you have larger mushrooms, you can cut them into pieces, but leave the smaller ones whole. Use a wide pan so that the liquid can reduce evenly. Substitutions You can use other mushrooms if you don't have mushrooms (chanterelles, button mushrooms, porcini). However, the taste will be different. Red wine can be replaced with dry white wine, but the result will be more delicate in flavor. Variations You can add fresh parsley at the end for an extra touch of freshness. If you're not fasting, you can use butter instead of oil for a richer sauce. Serving ideas We had it with polenta, but you can also serve it on toasted bread. It works as a main course for fasting or as a side dish with meat. Frequently asked questions 1. What type of wine is best for the recipe? Dry or semi-dry red wine works best here, as it gives a more intense flavor to the sauce. 2. Can I use frozen mushrooms? Yes, but they need to be thawed and drained well before cooking to avoid excess water. 3. How long do I boil the mushrooms? After adding them to the pan, let them boil until the water reduces, usually about 20-25 minutes. If they are very tender, they might be ready a bit sooner. 4. Can it be made without garlic? You can omit it if you don't like it, but the recipe will lose some of its aroma. 5. Can I store leftovers in the fridge? Yes, for a few days in a sealed container. Nutritional values Approximately, one serving (without polenta) has about 120-150 kcal. Protein 4-5 g, carbohydrates 12-15 g, fats 5-7 g, depending on how much oil is used. It's a low-fat and low-calorie recipe, suitable for fasting or light diets. Storage and reheating It can be stored in the fridge in a container with a lid for up to 3 days. Reheat in a pan, adding a little water if it has dried out. I do not recommend freezing, as mushrooms change their texture.

Mushrooms in wine sauce

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