Wine sauce mushrooms with garlic and herbs
From George Angeli of the restaurant Meteora in Panorama Kalambaka
Ingredients
500 gr portobello or white mushrooms
6 tablespoons fine olive oil
1 dry onion, finely chopped
2-3 cloves garlic, finely chopped
100 ml white wine Moschofilero or Malagouzia
1 tsp fresh thyme
Oregano
Sea salt
Freshly ground pepper
Half bunch parsley, finely chopped
Method of preparation
By using a brush we clean the mushrooms and immediately after we wipe them with a wet towel.
Cut the stem and head into thin slices.
In a deep skillet sauté in hot olive oil the onions and leave on medium heat to “glaze” for 5 minutes.
Add the garlic and after 1 minute the mushrooms.
Let them sauté for 5 minutes over medium heat, shaking the pan to cook on both sides. Caution not to be dissolved.
“Deglaze” with wine and allow for the alcohol to evaporate. Add the thyme, oregano, peppers, salt and leave on the heat for 4 minutes until the sauce thickens.
If we want we put a pinch of flour for quicker bonding.
Serve on a platter and sprinkle with chopped parsley.
Small secrets
If we want immediately after the wine we add a teaspoon of soft mustard for an “uplifting” taste.
I remind you that we never wash the mushrooms with water, but we simply clean them with a brush and a wet towel.
