Portabella mushrooms with thyme and red wine
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Brett Stevens
Portabella mushrooms with thyme and red wine
Serves: 6
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
92Kcal
Fat
0gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
1.5gr
Protein
2gr
Salt
0gr
Andrew Dargue
Chef and owner of vegetarian restaurant Vanilla Black, Andrew's recipes give vegetarian food a fresh and modern flavour, which appeals to vegetarian and non-veggies alike.
Andrew Dargue
Chef and owner of vegetarian restaurant Vanilla Black, Andrew's recipes give vegetarian food a fresh and modern flavour, which appeals to vegetarian and non-veggies alike.
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.
