Button Mushrooms in Red Wine with a Touch of Cayenne
Mushrooms are always an elegant addition to the table, no matter the occasion. This makes a great side dish to festive and everyday main courses. You could even serve them over Greek fava, for something extra special.
extra virgin Greek olive oil
medium red onion
small or medium button mushrooms
trimmed and whole
dry red wine
preferably Greek, such as an Agiorgitiko or Xinomavro
fresh or dried bay leaves
sprigs dried Greek oregano
Salt and pepper to taste
or to taste
In a wide, deep frying pan or Dutch oven, heat the olive oil over medium heat and cook the onion until wilted and lightly browned, about 12 – 15 minutes. Stir in the garlic.
Add the mushrooms, stir to coat in the oil and combine with the onion-garlic mixture. Raise the heat and pour in the wine. Bring to a boil, reduce heat, and add the herbs, salt, pepper and cayenne. Cover and simmer for about 10 – 12 minutes, until the mushrooms are tender. If there is too much liquid in the pan, stir in a tablespoon of tomato paste about 5 minutes before removing from heat. Remove the bay leaves and oregano sprigs and serve.