Ingredients and Weight:
- 2 pounds large mushrooms, such as portobello or cremini
- 1/2 cup butter
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup dry red wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
4 hours on low
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Clean the mushrooms and slice them into thick slices.
- Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the mushrooms to the skillet and cook until they begin to release their juices.
- Pour in the beef broth, soy sauce, and red wine. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Transfer the mushroom mixture to a crock-pot. Stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
- Cook on low for 4 hours, or until the mushrooms are tender and the sauce has thickened.
Nutritional Information:
Serving size: 1 cup
Calories: 120
Fat: 5g
Carbohydrates: 10g
Protein: 10g
Dish Characteristics:
- Rich and flavorful
- Creamy and tender mushrooms
- Savory and umami
- Perfect for a cozy dinner or party appetizer
User Comments:
- "These mushrooms are absolutely delicious! The sauce is so rich and flavorful, and the mushrooms are cooked to perfection." - Sarah
- "I loved the simplicity of this recipe. It's so easy to make, but it tastes like you spent hours on it." - John
- "I served these mushrooms as an appetizer at my dinner party, and they were a huge hit with my guests." - Mary
Special Precautions and Tips:
- If you can't find large mushrooms, you can use smaller mushrooms and adjust the cooking time accordingly.
- To make the dish even richer, you can add a splash of cream to the sauce.
- Serve the mushrooms over pasta, rice, or mashed potatoes.
