Portabella mushrooms with thyme and red wine
Serves 6 | prep 10 mins | total time
Portabella mushrooms with thyme and red wine
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Serves 6 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
92Kcal
Fat
0gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
1.5gr
Protein
2gr
Salt
0gr
Ingredients
- 6 portabella mushrooms
- 150g baby button mushrooms
- a few sprigs of thyme
- 2 garlic cloves
- about 750ml red wine
- 3 tbsp balsamic vinegar
Step by step
Get ahead
Make up to a day ahead; chill. Reheat on the hob.
Put the mushrooms into a lidded casserole dish. Add some of the thyme and the garlic and pour over the red wine – it should just cover the mushrooms – then add the balsamic vinegar. Bring to the boil, cover and simmer for 30 minutes or until the mushrooms are tender.
When the mushrooms are cooked, remove them with a slotted spoon to a warmed platter and discard the thyme. Turn up the heat and reduce the wine mixture to a quarter of its original volume – this will take about 15 minutes. Season and spoon over the mushrooms and garnish with the remaining thyme.
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Tip
These make a superb wintery side dish, but you could also try them sliced and tossed with pasta, nuts and Parmesan.
