Vino Cotto Sautéed Mushroom
As the rains come, we should see more mushroom growth. If you are lucky to find pine mushrooms, try our simple mushroom recipe with Vino Cotto, otherwise, button mushrooms will be just as great. Serve the mushrooms with an Eye Fillet and Blue Cheese butter and steam green beans.
1 Tablespoons olive oil
8 Honey Brown mushrooms, cleaned, not sliced
1 small onion, chopped finely
1 clove garlic
4 sprigs fresh thyme
2 tablespoons beef stock
2 tablespoons Vino Cotto
Heat olive oil in a frying pan.
Cook mushrooms until lightly browned. Remove from pan.
Add onion, garlic and thyme. Cook, stirring, until onion is soft. Add stock. Cook until reduced then add Vino Cotto and warm through.
Return mushrooms to pan and stir to combine until the mushrooms have picked up colour and flavour.