These mushrooms are just so versatile and fabulous that I had to share the simple recipe with you. I always have a stock of different types of mushrooms in the fridge, so portobello and button mushrooms are invariably to hand. This dish makes a wonderful side for lamb or sausages, but I love to serve these mushrooms as part of a tapas or mezze. Tossed with some tagliatelle, pine nuts and parmesan and you also have a sensational, light and delicious pasta dish, ready in minutes. As for the wine, try a Shiraz which gives a really deep flavour to the mushrooms.
Portobello mushrooms with thyme and red wine
6 portobello mushrooms
150g button mushrooms
8 sprigs thyme
2 garlic cloves
750ml dry red wine
3 tablespoons balsamic vinegar
Place the mushrooms in a large pan with 4 thyme sprigs and the garlic cloves and pour over enough red wine to just cover. Add the balsamic vinegar and bring to the boil over medium-high heat. Cover and reduce heat to medium-low, then simmer for 30 minutes until the mushrooms are tender.
Remove cooked mushrooms with a slotted spoon to a warmed platter and discard the thyme. Increase the heat to medium-high and cook the wine stock for 15 minutes or until reduced to a quarter of the original volume.
Season the sauce and spoon it over the mushrooms. Sprinkle over the remaining 4 thyme sprigs as a garnish, and serve.
