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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings
Calories 246
Calories from Fat 212		(86%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 475mg		19%
Potassium 398mg		11%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 1.1g	4%
	Sugars 2.3g
Protein 4.1g		8%
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Ospidillo Cafe Gourmet Mushrooms

Recipe #143882 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bone Man
Nov 5, 2005

A shockingly great appetizer or side dish. A friend of mine shared the original recipe with me and I tweaked it. If you like a good grilled steak, this is the perfect side dish and quite easy to prepare.

SERVES 4 (change servings and units)

Ingredients

1 lb fresh mushrooms, washed and trimmed
8 tablespoons butter
2 beef bouillon cubes
1 teaspoon fresh garlic, minced
1/4 cup dry red table wine

Directions

1
Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
2
Melt the butter in a 2- or 3-quart pan on low heat.
3
Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
4
Add the mushrooms to the pan, stir, then add the wine. Stir.
5
Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
6
The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.

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Featured Reviews for This Recipe

From: Chef #837152

On Dec 9, 2008

We had these atop our grilled steaks and they were awesome! Love the wine with the mushrooms!

0 people found this review helpful

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From: firefly68

On Nov 8, 2008

I plan to try these soon and am thinking the white wine-chicken base method that Jules127 had to use might be a great accompaniment to chicken. I will try them both ways. Thanks!

1 person found this review helpful

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From: Hey Jude

On Nov 7, 2005

I had to sub a few things but this turned out just fabulous for us. I had to use what I had on hand (stuck at home waiting for repairmen): a bag of frozen, Trader Joe's Asian Mushroom Medley and madeira instead of red wine. Also, I used half the butter called for and only 1 beef bouillon cube. If this recipe turned out so well with those substitutions then I can only imagine how great it is prepared according to 'the plan'. I served this with sauteed skirt steak and french fries. The husband was thrilled....we have leftovers and we're planning on using them in omelettes. Thanks Bone Man for posting this recipe!

5 people found this review helpful

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From: twissis

On Dec 11, 2006

These were very good & oh so easy to fix. I doubled the amt of mushrooms & quartered them as they were extra lrg. Despite that I had plenty of sauce & the mushrooms made more of it as they cooked. I could not bring myself to discard that lovely sauce, so I added a little more red winc & made a mushroom/wine gravy for my meat course. I served these at a dinner party a few dys ago & they were very well-received. Thx for sharing this recipe w/us.

2 people found this review helpful

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