Mushrooms in Red Wine Cambozola Sauce

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  • 1/2 pound mixed sliced mushrooms
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1/3 cup red wine
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons butter
  • 1/4 cup Cambozola or your favorite blue cheese
  • Splash of half-and-half or water as needed


Heat a large heavy skillet over high heat.
Add oil and mushrooms in a single layer.
Cook for 3-5 minutes or until mushrooms are softened and browned.
Reduce heat to medium, add shallots and a splash more oil if pan is dry.
Cook for 2 minutes.
Add garlic and cook for 1 minute.
Add wine and stir to scrape up any bits from bottom of pan.
Cook until almost evaporated.
Add vinegar and butter and stir to melt.
Add cheese in small pieces and stir until melted.
Season to taste with salt and pepper.
Adjust to desired thickness with half-and-half or water.

Serve over steak, veal or chicken, or over pasta as a side dish. If serving over meat, cook meat first in same pan you use for mushrooms.

Recipe from Central Market Poulsbo - Culinary Resource Center
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