Vegetables & Sides |
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Sautéed Mushrooms with Cognac and Cabernet Sauvignon - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Bring 1 quart of water to boil in a large saucepan. Add the sliced mushrooms, blanch for 2 minutes, then drain and run under cold water to stop cooking. Reserve.
Heat the oil in a large skillet over medium heat, and sauté the garlic until lightly browned, about 2 minutes. Remove with a slotted spoon and reserve. Add the blanched mushrooms to the skillet and sauté over high heat for 3 to 4 minutes, or until mushrooms begin to brown. Remove from the heat. Add the cooked garlic, basil, Cognac, Cabernet Sauvignon, cream, butter and 1/4 cup of water.
Stir to combine, return to the heat, and bring to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.
Serve with steak or over pasta. Be careful that you don't overcook the garlic, as it will brown very quickly. Also, do not make this ahead of time... make this right before you're ready to serve it.
From Patsy's Restaurant in New York City. This was Frank Sinatra's old hangout, and Joan and I ate there in March 2004.
- 1 pound fresh mushrooms -- thinly sliced
- ¼ cup olive oil
- 10 cloves garlic -- thinly sliced
- 1 tablespoon fresh basil -- chopped
- ¼ cup Cognac
- ¼ cup Cabernet Sauvignon
- ¼ cup light cream
- 1 tablespoon butter
- Salt -- to taste
- Freshly ground pepper -- to taste
PREPARATION
Bring 1 quart of water to boil in a large saucepan. Add the sliced mushrooms, blanch for 2 minutes, then drain and run under cold water to stop cooking. Reserve.
Heat the oil in a large skillet over medium heat, and sauté the garlic until lightly browned, about 2 minutes. Remove with a slotted spoon and reserve. Add the blanched mushrooms to the skillet and sauté over high heat for 3 to 4 minutes, or until mushrooms begin to brown. Remove from the heat. Add the cooked garlic, basil, Cognac, Cabernet Sauvignon, cream, butter and 1/4 cup of water.
Stir to combine, return to the heat, and bring to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.
Serve with steak or over pasta. Be careful that you don't overcook the garlic, as it will brown very quickly. Also, do not make this ahead of time... make this right before you're ready to serve it.
From Patsy's Restaurant in New York City. This was Frank Sinatra's old hangout, and Joan and I ate there in March 2004.