Roasted Wild Mushrooms in Red-Wine Reduction

Roasted Wild Mushrooms in Red-Wine Reduction
Photo by Romulo Yanes


  • 1 ½ pounds assorted pearl onions
  • ¼ cup dry Marsala wine
  • 3 pounds fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 2 cups red-wine reduction
  • 2 medium onions
  • 1 teaspoon salt
  • + 3 more ingredients
    • 3 tablespoons fresh thyme
    • 6 garlic cloves
    • 2 ounces large dried porcini slices

If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices. Preheat oven to 375°F. If using fresh porcini, halve or quarter...

View full recipe at Epicurious


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