Portabella mushrooms with thyme and red wine

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Andrew Dargue

Serves 6 | prep 10 mins | total time 55 mins

Ingredients

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.
Tip
These make a superb wintery side dish, but you could also try them sliced and tossed with pasta, nuts and Parmesan.

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