Gourmet Thanksgiving - Roasted Wild Mushrooms in Red Wine Reduction

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Roasted Wild Mushrooms in Red Wine Reduction

 

Recipe By :Gourmet, November, 1999

Serving Size : 8 Preparation Time :0:00

Categories : Gourmet & Bon Appetit Main Dish

Sheryl D Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds porcini mushrooms -- OR

3 pounds other mushrooms plus 2 oz dried porcini sl

2 medium onions -- cut into 1/2 " wedges

6 cloves garlic -- minced

3 tablespoons chopped fresh thyme

1/4 cup dry marsala wine

4 tablespoons extra virgin olive oil

1 teaspoon salt

1 1/2 pounds pearl onions -- blanched and peeled

2 cups red wine reduction

Red Wine Reduction

1 large onion -- chopped

2 small ribs celery -- chopped

2 carrots -- chopped

3 cloves garlic -- chopped

1 1/2 tablespoons olive oil

4 1/2 cups dry red wine

750 ml bottle ruby port

 

If using dried porcini, soak in boiling hot water to cover until soft, about 45

minutes. Lift out porcini, squeezing out excess liquid and discard the soaking

liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.

 

Preheat oven to 375 degrees.

 

If using fresh porcini, halve or quarter larger ones, keeping smaller ones

whole; transfer all to a baking pan. Toss all mushrooms with onion wedges,

garlic, thyme, wine, 3 tbsp oil, salt and pepper to taste. Toss pearl onions

with the remaining tbsp oil and salt and pepper to taste in a shallow baking

pan.

 

Roast mushroom mixture covered with foil in the upper third of the oven and

pearl onions uncovered in the lower third, stirring occasionally and switching

position of pans halfway through roasting, until pearl onions are tender and

golden brown, about 45 minutes total. Remove pearl onions from the oven.

 

Uncover the mushroom mixtrue and stir in 1/2 cup red wine reduction. Continue

roasting mixture in middle of oven uncovered and stirring occasionally until the

veggies are tender and the liquid reduced by half, about 30 minutes. Stir in

pearl onions and roast until hot, about 10 minutes more. Heat remaining red

wine reduction.

 

Season mushrooms and onions with salt and pepper. Drizzle with some red wine

reduction and serve the rest on the side.

 

Note: Mushrooms and onions maybe roasted 1 day ahead, cooled completely and

chilled covered. Reheat before serving.

 

Red wine reduction: Saute onion, celery, carrots and garlic in oil in a 6 qt

heavy pot over moderately high heat, stirring, until golden, about 10 minutes.

Add the wines and simmer, stirring occasionally, until mixture is reduced to 1

qt, about one hour.

 

Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat

reduction and season with salt and pepper before serving.

 

Note: Reduction may be made 2 days head, cooled completely and chilled covered.

Reheat before using.

 

 

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Per serving: 736 Calories (kcal); 11g Total Fat; (13% calories from fat); 18g

Protein; 143g Carbohydrate; 0mg Cholesterol; 594mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 27 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0