Burgundy Mushrooms

I’m sorry. They were so good, we ate them all before I remembered I needed a photo. The next time, I will get a photo. They just look like reddish mushrooms, that’s all.

INGREDIENTS

½   pound small button mushrooms, white or Crimini
1    cup good red wine

1    cup chopped onion or leek

1    cup chicken or vegetarian broth
2    tablespoons butter
2    teaspoons good balsamic vinegar
1    touch of pepper (optional)

METHOD

Place all the ingredients into a medium sauce pan and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Remove the mushrooms with a slotted spoon and allow them to cool before serving. They can be refrigerated overnight if you desire.

Now, for the broth. Place it into a blender and puree. Add a small amount of cream or half-and-half and a small amount of sherry and enjoy your red wine soup. Next time, I will figure out how to make a sauce for the mushrooms.

Based on a recipe from Mr. Food Test Kitchen