Portabella mushrooms with thyme and red wine
Portabella mushrooms with thyme and red wineSubscribe to Sainsbury's magazine
- 6 portabella mushrooms
- 150g baby button mushrooms
- a few sprigs of thyme
- 2 garlic cloves
- about 750ml red wine
- 3 tbsp balsamic vinegar
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.
These make a superb wintery side dish, but you could also try them sliced and tossed with pasta, nuts and Parmesan.