Drunken Mushrooms on Toast2013-02-13
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
That’s my name because I really couldn’t think what to name this absolutely wonderful mushroom creation that I’ve come up with.
Like I mentioned, I’m not a huge fan of mushrooms, but reading alot about them lately, I realized they’re something that really should be added to by shopping basket at least once a fortnight. The next challenge was finding a recipe, besides Cream of Mushroom soup and Deep Fried Garlic Mushrooms, that I could make. I did a lot of searching, magazines I have piled up as well as off the net. Nice lot but…
So then I decided to just follow my instinct. So it was the mushrooms and the happy chance of seeing a left over bottle of wine at the back of the shelf. And I got really lucky.
- 250 grams button mushrooms, soaked, scrubbed thoroughly and sliced
- 1 cup sweet red wine
- 2 onions
- 2 cloves of garlic
- 1 finely chopped green chili
- Pepper, freshly ground, to taste
- Salt to taste
- Olive oil to cook
- 4 slices Bread
In a flat skillet gently fry the onions in olive oil.
As the soften, crush the garlic and add. The delicious aroma of frying garlic will immediately fill your kitchen.
Add the chili. Cook, stirring occasionally till the onions turn golden. Add the mushrooms and salt.
Let cook, stirring occasionally. Mushrooms give out a lot of liquid, so don't add any. The aim here is to get the mushrooms as dry as possible.
As the begin to get dry, add the wine, stir thoroughly and then allow to cook again, absorbing all the wine till almost dry. Take off the heat.
Pop the bread in the toaster. Toast till golden brown. Add a sliver of butter if you want, but it's unnecessary. Slice each into 2 triangles.
Spoon on the mushrooms, drizzle with pepper. Serve!
Add lettuce leaves or tomato slices if you like. Drunkenly divine.
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