Red Wine Mushrooms

Butter garlic mushrooms are cooked with just that, butter and garlic. However, I have added two optional ingredients because an extra burst of flavour never hurt anyone! 

Collect it:

·  2 tbsp unsalted butter

·  1/2 tbsp olive oil

·  1/4 onion, chopped fine (optional)

·  200 gms button mushrooms, leave them whole. See notes below

·  2 tbps red wine (optional)

·  1/2 tsp  thyme leaves chopped

·  1 tbsp chopped fresh coriander

·  2 cloves garlic minced
·  Salt and pepper to taste

Make it:

HEAT the butter and oil in a large pan or skillet over medium-high heat.

SAUTÉ the onion until softened (takes about 3 minutes).

ADD the mushrooms and cook (another 4-5 minutes) until golden and crispy on the edges.

STIR THROUGH thyme, a little coriander and garlic. Cook for a further 30 seconds, until fragrant.

POUR in the wine and cook for 2 minutes, to reduce slightly.

SEASON generously with salt and pepper (to your taste).

SPRINKLE with remaining coriander and serve warm.

Notes:

·  Working with Mushrooms:

Wipe each mushroom over with a damp paper towel. Use soft pastry brush if needed to remove loose dirt and debris. Work one at a time.

Lightly rinse under cold water and thoroughly pat dry with paper towel.

Avoid soaking mushrooms as they will absorb water like a sponge and won’t brown during cooking.

·   If using salted butter, go easy on the salt.