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.
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.