Ingredients
- Olive oil
- 1/4 pound oyster mushrooms, sliced
- 8 medium-size shiitake mushrooms, sliced
- 2 large portobello mushrooms, sliced
- 1 medium onion, sliced
- 2 cloves garlic, thinly sliced
- Salt and freshly ground black pepper
- 1 cup red wine
Directions
Heat a large saute pan over medium-high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Add the mushrooms and saute until the liquid is released and they are golden brown, about 5 minutes. Add the onion and the garlic and saute until the onions soften, about 5 more minutes. Season with salt and pepper. Carefully add the wine and cook until it reduces by 3/4. Check seasoning and serve.
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By HighPlainsMom
Northern Colorado
on July 25, 2010
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I managed to jot it down years ago when the show was live.
The original has twice as many ingredients and calls for the (optional, but very yummy addition of lobster meat.
Come on Food Network, it even says on the "ingredient" list beside the search title that it contains shellfish -- so why doesn't the recipe match? The real recipe is delicious.
By krachinsky_8286881
Alexandria, VA
on September 09, 2007
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I normally love Emeril recipes but this one was just bland - maybe if I had used a different type of wine it would have been better? I added diced tomatoes and to jazz it up and it was a lot better that way (I used it to top steaks.
By Chef #245726
maywood, NJ
on March 07, 2006
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I followed the recipe and it was easy to do and delicious. I used it as a side dish with the garlic chicken and on another day I put the left overs over egg barley. YUmmy
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