WARM GARLIC AND RED WINE MARINATED MUSHROOMS WITH ARUGULA
Music Inspiration: Rita Ora “Velvet Rope”
Prep: 15 minutes
Completion: 30 mins
Serves: 4-6 side dishes/appetizers
Mushrooms: 1 pound Shitake, baby bella, button, assorted fresh Japanese types
Olive Oil ¼ cup plus 3 Tbsp
Red Onion, finely diced, ½ cup
Garlic minced, 2 Tbsp
Lemon juice 2 Tbsp
Thyme, dried, 2 Tbsp
Bay leaves, 3 lg
Red Wine, dry, ½ cup
Grainy Dijon 1 ½ Tbsp
Turmeric 1 tsp
Red Pepper Flakes 2-3 pinches
Kosher Salt and Black Pepper to taste
LET’S GET COOKING:
Begin by heating a medium sized pot with a few tablespoons of olive oil on medium heat. Saute half the diced red onion for 1-2 mins til just tender, then add all the mushrooms, garlic, lemon juice, thyme, and salt and pepper. Stir gently.
Saute delicately for 3-5 minutes, just til the mushrooms are lightly cooked through. Then add the red wine, the remaining olive oil, bay leaves, turmeric, red pepper flakes, and mustard. Stir well and continue cooking on medium heat. Taste and add salt and black pepper to your own taste preferences. Add additional red wine if desired, for a really rich flavored marinade. Simmer on low for 10 minutes, then remove from heat. Add the other half of the diced red onion to the pot and stir well. Allow mixture to rest in hot pan for 15 minutes off heat.
Then serve! Use as a side dish, or on top of your favorite steak or protein, or on a bed of fresh arugula with some julienne sundried tomatoes for a healthy vegetarian meal.
Enjoy the delicious gourmet flavors this recipe has, combined with the medicinal benefits of the powerful Superfood Mushrooms!!!