Red Wine Basted Crimini Mushrooms

Chickety-check it: more mushrooms under $8/lb that I don't hate. I've decided that maybe it's not that I don't like "cheap" mushrooms, but rather I don't like the way other people cook them. 

This is exactly what I am going to make for the main dish/protein for my next dinner party. Yeah, it's one of those dishes you can impress meat eaters with, and just in case you were wondering, my plan to make these slightly more decadent for that dinner party is to marinate the mushrooms overnight in a marinade that will probably consist of a few tablespoons of wine, oil, a half-to-full teaspoon of liquid smoke, and some seasonings, and then cook them exactly how I have described it below. That's the only thing I can think of to make these better.








2 tbsp olive oil
3 garlic cloves, minced
1 1/2 pounds crimini mushrooms
salt and pepper, to taste
1/2 cup dry red wine
2 tsp thyme
2 tbsp Italian seasoning
  1. In a big ass skillet get your oil all hot and bothered and swirl around the garlic until it's softened, not burnt. Don't you burn it.  
  2. Throw in the mushrooms and season with salt, pepper and thyme. Cook for a minute or two.
  3. Add wine and Italian seasoning; giving it a good stir or two. Make sure to scrap up any burnt or stuck parts from the bottom of the pan. They're the best! For the next 10-15 minutes, spoon the wine over top the mushrooms to keep them moist. Nobody is happy when they get dried out. 
  4. Depending on how well done you like mushrooms, you're ready to take them off the heat.
  5. Serve and eat. 

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