Roasted Wild Mushrooms in Red-Wine Reduction
Roasted Wild Mushrooms in Red-Wine Reduction might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 544 calories, 14g of protein, and 7g of fat each. From preparation to the plate, this recipe takes around 25 hours. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, primal, and vegan diet. Head to the store and pick up porcini, thyme, red-wine reduction, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total.
Remove pearl onions from oven.
Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more.
Heat remaining red-wine reduction.
Season mushrooms and onions with salt and pepper.
Drizzle with some red-wine reduction and serve the rest on the side.
Mushrooms and onions may be roasted 1 day ahead, cooled completely, and chilled, covered. Reheat before serving.