Drunken Mushrooms

Drunken Mushrooms Recipe - Vegetarian Food

Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Drunken mushrooms are a delicious and savory dish that is perfect for mushroom lovers and wine enthusiasts alike. The combination of fresh mushrooms, garlic, red wine, and herbs creates a flavorful and aromatic dish that is sure to impress your dinner guests.

History

The origins of drunken mushrooms are not entirely clear, but it is believed to have originated in French cuisine. The dish is typically made with a combination of fresh mushrooms, red wine, garlic, and herbs, creating a rich and flavorful dish that is perfect for special occasions or everyday meals.

Ingredients

2 lb (907 g) fresh mushrooms, washed and quartered
6 - 8 cloves fresh garlic, minced
1 sweet red onion, minced
3 tbsp extra virgin olive oil
1 cup fine, dry red wine
1 tbsp soy sauce or Bragg's Liquid Aminos
0.5 tbsp each dried thyme, dried rosemary and dried bouquet garni
2 tsp sea salt
dash of freshly ground black pepper

How to prepare

Place all the mushrooms in a deep casserole dish. Combine the wine, olive oil, and herbs together. Add the garlic and onion, and mix well. Pour the mixture over the mushrooms and toss to ensure they are coated evenly. Cover the dish tightly with a lid or foil, and bake at 450°F (232°C) for 25-35 minutes. Serve hot.
Serves 4-6.

Variations

Add some chopped fresh herbs, such as parsley or thyme, for extra flavor.
Substitute the red wine with white wine for a different flavor profile.
Add some diced tomatoes or bell peppers for a pop of color and texture.

Cooking Tips & Tricks

Be sure to wash the mushrooms thoroughly before using them in this recipe to remove any dirt or debris.

- Use a dry red wine for the best flavor in this dish.

- Make sure to cover the casserole dish tightly with a lid or foil to trap in the flavors while baking.

- Serve the drunken mushrooms hot for the best taste and texture.

Serving Suggestions

Drunken mushrooms can be served as a side dish or as a main course with a side of crusty bread or pasta.

Cooking Techniques

Baking is the preferred cooking technique for this recipe, as it allows the flavors to meld together and the mushrooms to become tender.

Ingredient Substitutions

You can substitute the red wine with vegetable broth for a non-alcoholic version of this dish.

- Use coconut aminos as a gluten-free alternative to soy sauce.

Make Ahead Tips

You can prepare the drunken mushrooms ahead of time and reheat them in the oven before serving.

Presentation Ideas

Serve the drunken mushrooms in a decorative serving dish garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Drunken mushrooms pair well with grilled meats, roasted vegetables, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of drunken mushrooms contains approximately 120 calories.

Carbohydrates

Each serving of drunken mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of drunken mushrooms contains approximately 7 grams of fat.

Proteins

Each serving of drunken mushrooms contains approximately 3 grams of protein.

Vitamins and minerals

Drunken mushrooms are a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains soy sauce, which may contain soy and wheat allergens.

Summary

Drunken mushrooms are a flavorful and nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Drunken mushrooms are a delicious and savory dish that is perfect for mushroom lovers and wine enthusiasts. With a rich and flavorful combination of fresh mushrooms, garlic, red wine, and herbs, this dish is sure to be a hit at your next dinner party. Serve hot and enjoy the delicious flavors of this classic dish.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Margaret's house for a barbecue. As we chatted and sipped on cold drinks, Margaret disappeared into the kitchen and emerged with a steaming dish of mushrooms that smelled heavenly.

"What's that?" I asked, my curiosity piqued.

"Drunken mushrooms," Margaret replied with a mischievous grin. "Want to try some?"

I eagerly accepted a spoonful and savored the rich, savory flavor that exploded in my mouth. The mushrooms were cooked in wine, garlic, and herbs, creating a dish that was both comforting and sophisticated. I knew right then and there that I had to learn how to make it myself.

Over the next few weeks, I pestered Margaret for her recipe, but she was coy and elusive, claiming that it was a family secret. Undeterred, I set out to recreate the dish on my own. I experimented with different types of mushrooms, various wines, and a multitude of herbs until I finally stumbled upon the perfect combination.

The key, I discovered, was to use a robust red wine that would infuse the mushrooms with depth and complexity. I also learned that garlic was essential for adding a pungent kick to the dish, while herbs like thyme and rosemary provided a fragrant, earthy undertone.

As I perfected my recipe, I began to share it with friends and family, who all raved about its deliciousness. I even brought it to a potluck dinner where it was devoured within minutes, with guests clamoring for more.

One day, as I was recounting my success to Margaret, she finally relented and revealed her own recipe for drunken mushrooms. To my surprise, it was almost identical to mine, with just a few subtle differences in the seasoning.

I was delighted to compare notes with Margaret and learn from her years of experience in the kitchen. She shared stories of how she had stumbled upon the recipe during a trip to Italy, where she had dined at a quaint restaurant in the countryside. The chef had prepared a simple yet unforgettable dish of mushrooms cooked in wine, and Margaret had been determined to recreate it ever since.

As I listened to Margaret's tales, I realized that every recipe has a story behind it, a history that is passed down from generation to generation. Just like the drunken mushrooms, each dish carries with it memories of the people and places that have inspired it.

I continued to make drunken mushrooms for special occasions, always thinking of Margaret and the culinary adventures we had shared. The dish became a staple in my repertoire, a go-to recipe that never failed to impress.

Years passed, and Margaret and I grew older, but our love for cooking remained steadfast. We continued to swap recipes and tips, always eager to try new flavors and techniques. And though we may not be able to travel as we once did, we found solace in the kitchen, where our shared passion for food brought us together.

Now, as I stand in my own kitchen, preparing a batch of drunken mushrooms for a family gathering, I can't help but smile as I remember the first time I tasted this dish. It was a moment that sparked a culinary journey, a journey that has enriched my life in countless ways.

As I take a bite of the tender, wine-soaked mushrooms, I am transported back to that sunny afternoon at Margaret's house, where a simple recipe captured my heart and ignited a lifelong love affair with food. And as I savor the flavors of garlic, herbs, and wine, I am reminded of the bonds that food creates, the stories that it tells, and the joy that it brings to those who share it.