Roasted Wild Mushrooms in Red-Wine Reduction |
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Prep Time: 45 Minutes Cook Time: 90 Minutes |
Ready In: 135 Minutes Servings: 8 |
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If you can't find fresh porcini mushrooms, buy whole frozen ones, defrost them in the fridge, and drain them on paper towels. Then roast them, uncovered, until tender and golden brown (and for about half the time as the fresh ones). As a last resort, other exotic fresh mushrooms mixed with reconstituted dried porcini would provide the body and flavor the dish needs. (Avoid dried porcini that are broken up.) Pair this dish with a few risotto cakes to make a main course. Ingredients:
3 lb fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices |
2 medium onions, cut into 1/2-inch-thick wedges |
6 garlic cloves, minced |
3 tablespoons chopped fresh thyme |
1/4 cup dry marsala wine |
4 tablespoons extra-virgin olive oil |
1 teaspoon salt |
1 1/2 lbs. assorted pearl onions, blanched and peeled |
2 cups red-wine reduction |
Directions:
1. If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
2. Preheat oven to 375°F.
3. If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
4. Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total. Remove pearl onions from oven.
5. Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more. Heat remaining red-wine reduction.
6. Season mushrooms and onions with salt and pepper. Drizzle with some red-wine reduction and serve the rest on the side.
7. Cooks' note: Mushrooms and onions may be roasted 1 day ahead, cooled completely, and chilled, covered. Reheat before serving.
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