With a Sunday menu that started with veal involtini and brandy cream sauce, I needed a side that was light and healthy. As I am wont to do, I began to ponder what veggies would pair nicely with this dish. Although it technically is spring, there still are cold days ahead in New Hampshire and time left to braise before the season of salads and chilled soups arrive. Thus, I decided to braise some mushrooms.
Most of my braising has involved meats, but mushrooms are hearty vegetables. I figured that hanging out in the oven with some wine and herbs would produce a delicious side dish. Unlike other vegetables that might become too soft, mushrooms simply would take on some flavors and still be a toothsome veggie.
I used baby bellas for this recipe. To deliver more wine flavor throughout the mushroom, I cut them in half or quarters, depending on size.
Give them a good stir before placing in the oven. Then just let them be until it’s time to serve dinner, while you work on other parts of your meal or just relax with a glass of wine.
- 1 lb. baby bellas
- 750 ml red wine
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Wipe mushrooms with a damp paper towel.
- Trim end off of stem, discard.
- Cut small mushrooms in half and larger mushrooms into quarters.
- Transfer mushrooms to an oven-safe pot that has a lid.
- Add wine, garlic, basil, and oregano; stir well.
- Cover; cook at 300 for 3 hours.
I’m thinking of making this recipe this weekend but I’m concerned the recipe isn’t correct – 750ml of wine for just 1 lb of mushrooms – something seems off.
If I make it, I’d do at least 2 lbs of mushroom w/ the same amount of wine and cook in a crockpot on high for 2-3 hours.
You definitely can reduce the amount of wine to half of that, if you have a cooking dish that is narrow enough so that the mushrooms are covered by the wine. A crockpot is a good option instead of braising in the oven!