Name: Mushrooms with Wine, Tomato, and Herbs
Yield: Makes 3 to 4 servings
Ingredients: 2 small garlic cloves, finely chopped; 2 to 4 tablespoons light or virgin olive oil; a few mint leaves, finely chopped, if available, or 1 pinch of dried; 2 tablespoons finely chopped parsley; 2 teaspoons chopped marjoram or ½ teaspoon dried; 3 tablespoons tomato paste or 2 tablespoons sun-dried tomato purée; ½ cup dry red wine; 1 pound mushrooms; salt; freshly ground pepper

Preparation info

Makes
3 to 4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

These mushrooms, with their dark, wine-colored sauce, can be ready to eat in about 10 minutes. Although mushrooms aren’t particularly substantial on their own, they make a satisfying accompaniment to a plateful of hot polenta, steamed couscous or millet. And they are always good tucked into an omelet or used to sauce a plate of pasta.

Ingredients

1 pound mushrooms
3 tablespoons tomato paste or 2 tablespoons

Method

Wipe the mushrooms with a damp cloth to clean them, if necessary. If they’re small, leave them whole. If they’re large, cut the mushrooms into quarters or thick slices. Cutting them at odd angles produces a more interesting effect. Dilute the tomato paste with the wine and set it aside.

Heat the oil in a wide skillet. As soon as it is hot, add the mushrooms, salt lightly, and give them