SAUTEED BURGUNDY MUSHROOMS

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Sauteed Burgundy Mushrooms image

I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).

Provided by brendice

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 ounces melted butter
1 tablespoon olive oil
1/2 cup chopped scallion (1 bunch)
2 lbs salad mushrooms, whole
1 1/2 teaspoons seasoning salt
1/8 teaspoon cayenne pepper
1 cup cabernet sauvignon wine (red)
3 -4 cups Burgundy wine

Steps:

  • In large skillet, heat butter and olive oil over medium heat.
  • Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
  • Sprinkle with seasoned salt and cayenne pepper.
  • Add burgundy and cabernet wine, enough to almost cover mushrooms.
  • Saute, stirring occasionally until wine starts to bubble.
  • Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

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