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.
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2
tablespoons
extra virgin Greek olive oil
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1
medium red onion
finely chopped
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3
garlic cloves
minced
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8
cups
small or medium button mushrooms
trimmed and whole
-
2/3
cup
dry red wine
preferably Greek, such as an Agiorgitiko or Xinomavro
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2
fresh or dried bay leaves
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2
sprigs dried Greek oregano
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Salt and pepper to taste
-
Pinch
of cayenne
or to taste
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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.
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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.