Pan fried Mushrooms with Cabernet and Balsamic

Vic and I created this mushroom recipe one long weekend in the Barossa Valley. What a memorable weekend!

Are you looking for Mushroom dishes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Caramelised King Oyster Mushrooms, and Mushrooms for Toast.

Browse all of our Mushroom recipes. Or browse all of our Salad recipes. Alternatively, explore our easy Mid Autumn recipes.

Feel free to browse recipes from our Retro Recipes series, vegetarian dished from our first blog from 1995 – 2006.

Vic’s Mushrooms, panfried with slurps of Long Gully Irma’s Cabernet, and a drizzle of balsamic vinegar

Created on the Barossa Weekend, and served again on my birthday… Both great times.

Mushrooms, sliced butter Long Gully Irma’s Cabernet, or other good red wine
balsamic vinegar black pepper

Place sliced mushrooms in a saucepan, and dot liberally with butter. Slurp a couple of tablespoons of red wine over the mushrooms, add a teaspoon or two of balsamic vinegar, and grind a liberal amount of black pepper over the top. Cook on low heat, until mushrooms have absorbed much of the butter and wine, but have not lost shape entirely. Yum.




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