Mushrooms that make you drunk?

A while back, you may remember that JP was off Stateside on some business. It sucked for me, but totally worked out for a lot of my friends. And their bellies. Case in point, my Drunken Mushrooms. I sprung these babies on my friend Clubarella when he came over one night to laugh about our adventures over the weekend.

Now, I was so busy cooking these and chatting and drinking wine that I totally forgot about taking photos of me making them. But this is ok. This dish is as simple to make as popping open a bottle of wine. I swear. And anyways, it's the end result that you want. Just look at all that yumminess!

So glossy and juicy looking! And the wine you cook them in reduces to this amazing gravy-esque sauce that you will pour over everything on the plate. At least Clubarella and I did once I finished with these photos.

So I guess you are wondering how to make the wonderful little morsels, right? Let me tell you, you are going to be so surprised. So you start with a large sauce pan, over medium-high heat. Then, you take about 2 or 3 tablespoons of olive oil and about 2 tablespoons of unsalted butter and pop them in and let them come up to heat. Take a very small yellow onion and dice it up, and toss it into the pan and let it start to cook. Add in 2 large cloves of diced garlic, and mix it all around and cook until the onions turn translucent. 

Now for the main ingredient: the mushroom. I used Swiss Brown mushrooms, but you can use button mushrooms too. Or a mixture. It's really whatever. So, grab about a pound of mushrooms and toss them into the pan with the onions and garlic. Mix them around to get them all nice and coated. Helpful hint, make sure they are nice and clean first, no one likes mushroom dirt in their teeth during dinner.

So into the pan, you are going to pour 3/4 of a bottle of red wine (a nice Shiraz is a good choice here) and a liter of chicken stock (or veggie stock if you like). Then, into that, add about a tablespoon of dried oregano, a dash of dried rosemary and some salt and pepper. Then, let the whole thing simmer for about 2 hours.

Yes, two hours. Keep some extra liquid on hand (Wine, stock, water. It's all cool) in case the liquid gets too thick, you can just splash some more in there.

I know this dish takes a while, but it is totally worth it. You can have it as a side, or if you really want, have it as a main over some pasta or rice. That would be so delicious!

Hmmm... I might make pasta tonight...

xoxo
Craig