Old South Winery

     The Best in Everything Muscadine!

Mushrooms in Wine

 

A French chef in Natchez taught Diane how to make this wonderful side dish to accompany Beef Wellington. We have found this to be suitable for beef or deer meat. Young chefs will enjoy helping with this one!

2 cups (1 container)

1/2 - 1 stick butter; depending on your diet!
1/2 cup red muscadine wine
salt & pepper to taste
 
Melt the butter in a small skillet, add the mushrooms and saute' until just tender. The mushrooms will shrink by at least 30%. Add the wine, bring to a boil then reduce the heat to simmer until the liquid reduces by half. Sprinkle with salt and pepper to taste.
 
ENJOY!
 
NOTE: This very flexible recipe can be increased or decreased proportionally and still create a wonderful sidedish.