Merlot Soaked Mushrooms

• 8 ounces, weight Mini Portabella Mushrooms (Mini Bellas)
• 8 ounces, weight White Mushrooms (smallish)
• 1 cup Merlot, Or Other Drinking Quality Dry Red Wine
• 2 cups Beef Stock
• 4 Tablespoons Unsalted Butter
• 1 Tablespoon Low Sodium Soy Sauce
• 1/4 teaspoons Dried Rosemary
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Kosher Salt To Taste
• 1/4 teaspoons Black Pepper To Taste

1. 1. Rinse mushrooms well under cold water and allow them to drain.
2. 2. Use a dry paper towel to gently rub the surface of the mushroom caps to remove any residual dirt.
3. 3. Place the mushrooms into a saucepot, and pour in the red wine. Please use a dry red that you would happily drink-o cooking wine allowed.
4. 4. Add the beef stock, unsalted butter, soy sauce, rosemary and garlic powder to the pot. Heat to boiling over medium heat.
5. 5. Once boiling, cover the pot and reduce the heat to low. Simmer the mushrooms for two hours.
6. 6. Remove the cover from the pot and add salt and pepper to taste.
7. 7. Continue to simmer the mushrooms for an additional two hours over low heat.
8. 8. Serve warm, alongside a loaf of crusty bread and a nicely grilled steak.
9. NOTES: Mushrooms can be made several hours ahead. Cool, cover and refrigerate until near ready to serve. Then re-warm the mushroom mixture over low heat until hot. Also, if wine isn't your thing, substitute chicken stock, or more beef stock in place of the red wine.

mushrooms, weight white mushrooms, merlot, beef, butter, soy sauce, ubc, ubc, kosher salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/merlot-soaked-mushrooms/ (may not work)