Thursday, February 26, 2009

Drunk Mushrooms

This is so, SO good over pork chops, chicken breasts, and especially steaks or other red meat. It’s very easy to fix, doesn’t take a lot of time, and looks (and tastes) much fancier than it is. We like ours with LOTS of dill, so be sure to taste along the way to make sure you’ve got the seasonings like you like ‘em!

2 8 oz. pkgs. whole or sliced white mushrooms
1 cup red wine
1 beef bullion cube
1 and a half sticks of butter
1 T. dill or more, to taste
Salt & pepper to taste
Sprinkling of dried sage
A few tablespoons of soy protein powder or flour (optional)

Cook all together over medium heat until mushrooms are softened and have absorbed some of the cooking liquid, turning them a darker brown color. If you prefer, thicken the gravy by sprinkling in 1 T. soy protein powder or flour at a time, combining thoroughly and letting the flour taste cook out before adding more.


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