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Recipe from: Mark Hall
Servings: about 2 cups
Stir this into your favorite tomato sauce to serve over pasta.
1 pound domestic or other mushrooms, sliced
¼ cup red wine
1 teaspoon minced garlic
½ teaspoon dried thyme
1 teaspoon dried marjoram
⅛ teaspoon freshly ground black pepper
Braise the mushrooms in the red wine with the garlic, thyme, and marjoram. Cover the pan for about 5 minutes, until the mushroom juices have been released, then remove the lid. Cook further until the liquid is completely reduced. Add the pepper and salt to taste.