Recipe

Portobello Burgundy Recipe

	Coffeebean53 / All my dishes 8 months, 3 weeks ago This is awesomely delicious. Absolutely wonderful over grilled steak. Found on the internet a while ago and have loved it since. Prep:10m Cook:20m Servings:4	Coffeebean5
	sidedish

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Ingredients

2 medium-large Portobello mushrooms, cut in 1/2 inch dice

1 pound white mushrooms, quartered

1 yellow onion, chopped

2 cloves garlic, minced

1 cup vegetable or chicken stock

1 1/2 cups Burgundy

1 1/2 teaspoons dry thyme leaves

salt and pepper

olive oil for sautéing

flour

Directions

Put the flour and the Portobello mushrooms into a bag and shake to coat. Saute the onion in olive oil until it begins to get limp. Add the garlic and Portobello. Saute for a while longer to brown the mushrooms slightly. Add the other mushrooms, add more oil if too dry (the Portobello will take up olive oil like eggplant does). Add a little vegetable or chicken stock, deglaze the pan and add the rest of the stock and the wine. Stir in the thyme and pepper and cook slowly until the liquid reduces to a gravy-like consistency. Add salt to taste.

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