I do not love the cold of winter, but I do love the cooking that it inspires. There’s nothing quite like a day with subfreezing temperatures and a kitchen filled with warming dishes. Sometimes it’s bread rising and baking. Other times it’s a pot of soup simmering away for the afternoon. It also can be a dish braising in the oven. While the stove and the oven don’t actually give off heat, the thought of food cooking adds to the warmth. The aroma doesn’t hurt either.
With a Sunday menu that started with veal involtini and brandy cream sauce, I needed a side that was light and healthy. As I am wont to do, I began to ponder what veggies would pair nicely with this dish. Although it technically is spring, there still are cold days ahead in New Hampshire and time left to braise before the season of salads and chilled soups arrive. Thus, I decided to braise some mushrooms.
Most of my braising has involved meats, but mushrooms are hearty vegetables. I figured that hanging out in the oven with some wine and herbs would produce a delicious side dish. Unlike other vegetables that might become too soft, mushrooms simply would take on some flavors and still be a toothsome veggie.
I used baby bellas for this recipe. To deliver more wine flavor throughout the mushroom, I cut them in half or quarters, depending on size.
Give them a good stir before placing in the oven. Then just let them be until it’s time to serve dinner, while you work on other parts of your meal or just relax with a glass of wine.
- 1 lb. baby bellas
- 750 ml red wine
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Wipe mushrooms with a damp paper towel.
- Trim end off of stem, discard.
- Cut small mushrooms in half and larger mushrooms into quarters.
- Transfer mushrooms to an oven-safe pot that has a lid.
- Add wine, garlic, basil, and oregano; stir well.
- Cover; cook at 300 for 3 hours.