Portobello Mushrooms Sauteed in Red Wine and Garlic
Ingredients
2 tablespoons olive oil
1 medium onion , cut longitudinally (we used a red onion)
4 garlic cloves , chopped
1 pinch sugar
2 beef bouillon cubes , crushed (we used 2 packages)
2 tablespoons dry red wine (we used regular red wine and added more throughout cooking)
2 medium portobello mushrooms
Warm a saute pan over medium heat and add oil, onions, garlic and sugar. Saute onions until they are soft, about 5 minutes.
Next, add beef bouillon and wine and stir until the bouillon dissolves. Continue to saute the onions until most of the wine has been absorbed, about 4-5 minutes.
Next, add mushrooms (we sliced ours) and saute until soft, about 5 more minutes - turning during to cook each side. We added wine throughout to keep the pan from drying out.
Place caps on plate, top with sauce and enjoy! Make sure you serve it hot - it was great with pork chops and fresh baby potatoes.
Okay, now as promised, the house tour tonight was great. There was a huge building on the acre and a half lot that was currently being used as a cafe, but easily could be converted into an amazing wood shop. Inside the brick home itself was the most amazing character, a brick wall in the kitchen that was exposed, large trim around the rooms, built in shelves in the dining room and a claw foot tub in the bathroom. Character is what we have been looking for and it certainly had it! The problem is, we can't decide whether character with the quirks of an old house is better than a new house that doesn't have any hidden surprises. Hmm... I guess we'll have to wait and see. Oh yes, and I told you I'd bat my eyes, Ryan is coming with me to San Francisco and we're making a weeks vacay out of it... definitely exciting and I can't wait to share the pics!
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