Lena Freeman | Fri, Feb 10, 23

This dish pairs perfectly with our 2021 Pommard Pinot Noir. 

Ingredients

• 16 ounces cremini mushrooms, stems removed
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter
• 1 white onion, very thinly sliced
• 2-3 garlic cloves, chopped
• ¼ cup dry red wine
• ½ tablespoon balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh oregano leaves, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Heat a large non-stick pan with 1 tbsp of olive oil and 3 tbsps of butter over medium heat.
2. Place the mushrooms in the pan, stem side down and cook 12-15 minutes, until mushrooms have softened and release their juices.
3. Flip the mushrooms and add the onion, garlic, and 2 tbsps butter. Cook 8-10 minutes, stirring occasionally, until onions start to brown. Add the wine, balsamic vinegar, and half the herbs. Season with salt and pepper, reduce the heat to medium-low, and simmer for 10-15 minutes.
4. Garnish the mushrooms with the remaining herbs and serve.