Ingredients
-
1½ pounds (750 g) mixed Mushrooms
-
¼ cup Greek extra virgin Olive Oil
-
2 large Red Onion
-
2 Garlic
-
½ cup dry red wine
-
¾ cup chopped canned Tomatoes
-
3 tablespoons Red Wine Vinegar
-
2 Bay leaves
-
Pinch of ground Allspice
-
3 or 4 sprigs fresh or dried Oregano
-
3 sprigs fresh or dried Thyme
-
Salt
-
Freshly ground Black Pepper
Directions
Steps
|
1
Done
|
For large mushrooms such as portobellos and boletus, cut into thick strips or halve, respectively. |
|
2
Done
|
In a large, wide pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until wilted, about 8 minutes. Stir in the garlic and swirl it around for about a minute. |
|
3
Done
|
Add the mushrooms. Cook in the oil for a few minutes, stirring gently. Add the red wine. As soon as it boils off, add the tomatoes, red wine vinegar, bay leaves, allspice, oregano, thyme, and salt and pepper to taste. Cover the pot and simmer over medium-low heat until everything is very tender, 30 to 40 minutes. Serve. |
