Slow Cooked Mushrooms in Wine
Servings: 8 People
Ingredients
- 1½ Kg Small Button Mushrooms , wiped from any dirt
- 1250 ml Red Dry Wine
- 750 ml Beef Broth , Vegetable Broth will also do
- 1 tsp Dry Thyme
- 1 tsp Dry Coriander , ground
- 2 tbsp Worcestershire Sauce
- 2 tbsp Soy Sauce
- 175 g Unsalted Butter , cut in cubes
- 3 Cloves Garlic , thinly sliced
- 2 tbsp Fresh Parsley , roughly chopped
- 1 tsp Fine Salt , take care as the broth may already be salted
- 1 tsp Freshly Ground Black Pepper
Instructions
- Place in a large pot on medium heat and add all the ingredients except of the parsley. Take care of the saltiness of the broth and season, or not, accordingly.
- Bring to a boil, cover with the pot’s lid and simmer for 5 hours and for an extra 45’ uncovered, while stirring every now and then and taking care not to dry out.
- Serve and garnish with the parsley. It can be made a day on advance and refrigerated.