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Portabello Burgundy

Portabello Burgundy is a home-style recipe made with Medium Large Portabello Mushrooms Cut In Inch Dice, White Mushrooms Quartered, Yellow Onion Chopped, Garlic Minced, Vegetable Or Chicken Stock, and Burgundy Or A Red Table Wine Of Your Choice.

Illustrative photo

Ingredientes

• 2
• 1 lb
• 1
• 2 clove
• 1 cup
• 1 1/2 cup
• 1 1/2 tsp
• Salt And Pepper
• Olive Oil For Sauteeing
• Flour

Preparo (prévia)

1. 1

   Put the flour and Portabellos into a bag and shake to coat.

2. 2

   Saute the onion in olive oil until it begins to get limp.

3. 3

   Add the garlic and Portabello.

4. 4

   Saute for a while longer to brown the mushrooms slightly.

5. 5

   Add the other mushrooms, more oil if too dry (the Portabello take up olive oil like eggplant does).

6. 6

   Add a little vegetable or chicken stock, deglaze the pan and add the rest of the stock and the wine.

7. 7

   At this point the liquid should be pretty soupy.

8. 8

   Stir in the thyme and pepper and cook slowly until the liquid reduces to a gravy-like consistency.

9. 9

   Add salt to taste.