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Tuesday, February 25, 2014

Slow-Simmered Cabernet & Thyme Mushroooms

It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend.  You know something's good when it almost outshines Beef Tenderloin.  Even Mike (a known non-mushroom fan) took a liking to them.  They had almost transformed after being simmered in cabernet all day a turned an amazing deep purple color.   

They are completely effortless to prepare - you just have to make them early in the day so they have time to cook about 4-6 hours and make the transformation.  

slow-simmered
Cabernet & Thyme Mushrooms


1 stick of butter
4 cloves of garlic
4 cups of Mushrooms (I used baby bella), cut in half
1/2 bottle of Cabernet
2 cups of beef broth
2 teaspoons of sea salt
6 sprigs of thyme

In a medium/large heavy pot, melt butter over medium heat.  Add garlic and cook for 30 seconds, then add mushrooms and cook for 2 minutes.  Add wine, broth, salt & thyme.  Reduce heat to a low simmer and cook, covered for 4-6 hours.
 

Looks like a great way to start a recipe - all of my favorite things.


Be careful not to burn the garlic, keep the heat low.


Add mushrooms and let them begin to soften and absorb the butter.


Add wine, broth, sea salt and thyme.  Rosemary would also work - especially around the holidays.


Simmer on low (or put in the oven covered) for 4-6 hours until the mushrooms have absorbed the wine and become deep purple.


 

I served the mushrooms piled next to the Slow-Roasted Beef Tenderloin and Roasted Colorful Carrots at our Dinner Party with friends last weekend.  More of the recipes coming this week... including Baked Truffle Parmesan Fries!

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5 comments:

  1. You are excellent at setting up a lovely dinner (either for yourselves or for a small crowd) and making it seem effortless due to your simple menus and planning. Even though it's a simple menu, it still is elegant and I love it. Looking forward to the truffle baked fries!

    ReplyDelete
  2. Jenny, what temperature would you use if you chose to put them in the oven instead? They look amazing! Thanks.

    ReplyDelete
  3. These look fantastic! Do you think they would turn out if cooked in a crockpot?

    ReplyDelete
  4. Jenny,
    This sounds scrumptious. I can't wait to see how you did the carrots. Also, I apologize, I've misplaced the information you sent telling us approximately how long to cook a 2-lb tenderloin using Ina's slow and low cooking method.
    Karen

    ReplyDelete
  5. Jenny,

    I served your Mushrooms, Truffle Fries and Slow Roasted Beef Tenderloin for Father's day this year! Perfect meal! Thank you for the recipes! I linked you to my blog post www.alwayschosepink.blogspot.com

    ReplyDelete

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