Sorella Cipolla here reporting from her hometown, Knoxville, TN, with lots of good cooking stories to share. Friday night we made a SCRUMPTIOUS steak dinner for my sister’s birthday and you know what that means….sauteed burgundy mushrooms. One of my all time favorite dishes. EVER.
You start with as many mushrooms as you can get. We had 4 packages.
Then throw some butter in a pan to melt.
Then throw some finely chopped shallots in the butter to saute.
When the butter is melted and the shallots start to get translucent, plop the mushrooms in the pan cap side down.
Get them nice and golden brown, then flip ’em over.
Like this!
When both sides get nice and browned up, it’s time to add the wine. RED wine, please.
Let the wine simmer and reduce.
Until you get this! Isn’t that gorgeous? Mushroom-haters, you have no idea what you’re missing. DELICIOUS.
Up Next: The rest of our steak dinner is prepared, candy-making by our guest poster Poppy, and Brisket…
[addtoany] Yum