Tuesday, February 12, 2013

Drunken Spicy Mushrooms

I enjoy saute'd mushrooms and try to mix up the recipes a bit.  I decided to try to marinate the mushrooms in wine ahead of cooking and I liked the results.


16 ounces portobello mushrooms
1/4 cup sweet white wine
1 tablespoons soy sauce
Salt and pepper to taste

2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoons garlic chili sauce

1 teaspoon corn starch
1 tablespoon water

Clean mushrooms by removing the stems and then dry slightly.
Place all mushrooms cap side down on a baking sheet with edges.
Take the 1/4 cup of wine and pour a small amount on each cap.
Sprinkle a slight amoint of soy sauce in each cap, the salt and pepper.
Let rest for an hour.

Heat olive oil to medium high. Add garlic and sauté for one minute.
Add mushrooms with all the liquid in the caps. Cook until tender.

Mix water and cornstarch and add toward the end of cooking to thicken the wine sauce. Add the chili garlic sauce at this time too.   Enjoy!

Saute Garlic
Saute Mushrooms in marinade
Cooked mushrooms in wine sauce

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