This nutrient-rich green juice’s hue comes from spinach, while its flavor is a combination of apple, banana, and a little amount of lemon juice.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium onions, sliced
- 3 cloves garlic, chopped
- 2 teaspoons dried thyme
- 1 pound button mushrooms, sliced
- 1 (750 milliliter) bottle red wine
- 1 (14.5 ounce) can beef broth
- 1 tablespoon white sugar
- salt and pepper to taste
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions in hot butter-oil mixture until translucent, 5 to 10 minutes. Add garlic and thyme; cook and stir until fragrant, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid from mushrooms is evaporated, about 8 minutes.
- Pour in wine and broth. Bring to a boil, then reduce heat to medium and stir in sugar. Cook, stirring occasionally, until liquid is almost entirely evaporated, about 1 1/2 hours. Season with salt and pepper.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 365 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Use half a bottle on sangria wine instead without the added sugar. Gives it a more natural sweetness to it. It’s delicious. Don’t need as much onion as it says here. Easy fun recipe for steak!
Really good, my wife and I enjoyed to dish over a hamburger steak. I would agree with other reviews, a full bottle of wine is not needed. I will certainly make this again with steak.
I really liked this recipe, although I did alter it by adding shallots, using cremini Mushrooms and reducing the amount of wine a bit. The thyme added a very nice flavor. I actually prepared this for a vegetarian meal and everyone really enjoyed them.
Fair recipe, just needs more flavour other than red wine, thinking Marsala wine or other sweet cooking wine would be good.
This was a terrific recipe as is. I added 1/2 cup heavy cream at the end and served over chicken. It was awesome!!
Don’t let the cook time scare you, I made this as a last minute thing, my husband didn’t want chicken and he usually over cooks the steaks HAHA so I knew we needed a topping! Because I didn’t have the time to reduce the liquid I only added 14.5 oz of my favorite Red wine- so equal parts beef broth and red wine- I brought the mixture to a rolling boil for 15 minutes and then a slow simmered for another 15 minutes. Total cook time after the liquid was added was only 30 minutes…perfection! I WILL ABSOLUTELY be making this again! Next time, when there’s more time, I will do the full bottle of wine and full 1 1/2 hours cook time.
Awesome recipe
While reading through all of the comments, I thought it would be too strong with all that wine. I left all of the directions and ingridients the same, except, I used red cooking wine and only used 14 oz to be equal to the beef broth. I reduced it for just under an hour and it was the best topper for my steak, I even ate some for a side, the remaining juices are AMAZING!!
We thought that they great. Wife didn’t care for the presentation though.
Substited chopped garlic from jar, dried onions, and added some tarragon.
I thought these were just okay…I made as directed- although I cooked just under the full two hours, and with a bit less wine. I don’t like when other reviewers change a recipe and then negatively comment on its outcome, so I must say that the 3-star rating is not based on the amount of wine or the cooking time. It has to do with the onions- maybe I’m just a “mushroom purist,” but I didn’t care for the addition. I would make these again, but without the onion.
i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids, but my 9yr old went back for seconds. thumbs up from everyone- thanks so much!!
I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.
a great standby. SO easy and SO delicious. A+++
Excellent. I doubled the recipe for 8 people and used 2 cups of wine and 2 cups of beef broth. Served as a side with prime rib. These were delicious the following day as a toppeing for leftover prime ribe sandwiches. Well worth the time & wine involved.
These were delicious. Very rich though so I would reccomend using them as a topping for steak, rather than a side dish. I made this with lamb chops in balsamic reduction (also from this site) and it turned out beautifully. Thanks.
I made these last year twice and both times it was great-EVERYONE loved it. I couldn’t believe a whole bottle was good so I used more like 1/2 to 3/4 and it was great-I think a whole bottle would’ve beed fine. Oh-I used ground thyme the second time-much better.
I made these tonight, but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome, but I don’t really see the need for 2 hours and as much ingredient called for for a side dish. Loved the flavors though.
I also did 1 cup of each…oh man were they yummy!
I made these to take to a New Year’s Eve dinner with friends who made a prime rib roast. They were awesome! Will make again and again!
I halved the recipe and the taste was just not there for me. This recipe seems similar to one of my favorites from a neighbor years ago, but not a replicate. I wanted so much to love this, but kept on having to add more flavor, because it was bland. However, I do recommend trying this and see what you come up with!