Red Wine Roasted Mushrooms

When Laura and I were dating she invited three of her friends around for dinner. After hearing that they all loved Eggs Benedict but had only ever had it in cafes who served pre-made packet hollandaise, it was decided that was what was on the menu that night. One of the accompaniments that i served with the Eggs Benedict were these roasted mushrooms and they were an instant hit. Ever since then, Ariel, one of the three friends always requests them when i cook for her and her husband. A few weeks ago she expressed an interest in the recipe – my response was that i would show her next time they came to visit, as it had been awhile since they had come to stay with us (with good reason as they live about 8 hours away).

Now last week was Ariel’s birthday so i thought i would surprise her by putting the recipe up so it would not be such a long wait before she could enjoy them – but that means she owes us a visit some time soon!

Red Wine Roasted Mushrooms Recipe

Red Wine Roasted Mushrooms 3

500g white mushrooms
2 large cloves of garlic, finely sliced
1/2 cup red wine
5 sprigs fresh thyme or a generous teaspoon dried thyme
Freshly cracked black pepper
Ground white pepper
Olive oil

1. Fill a baking tray with a single layer of mushrooms and evenly sprinkle with garlic and thyme. Top with black and white pepper to taste, add a pinch of salt and drizzle with a liberal amount of olive oil

Red Wine Roasted Mushrooms 1

2. Place into a 180° fan forced oven for 20 – 30 minutes or until they have dropped their liquid and started to caramelise

Red Wine Roasted Mushrooms 2

3. Take the tray out and add the red wine, giving the pan a gentle shake to loosen the mushrooms from the bottom. Return to the oven for another 10 – 20 minutes or until the mushrooms have soaked up most of the red wine

#Note: I like to use these roast mushrooms in place of raw ones in a lot of my recipes


7 thoughts on “Red Wine Roasted Mushrooms

  1. Yummo! Thanks for sharing.
    I made a similar dish tonight, baked swiss brown mushroom with garlic, thyme and white wine. Topped it with quinoa and goats milk fetta.
    Will have to try your red wine version next time.


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