• 6 portabella mushrooms
  • 150 g baby button mushrooms
  • 8 sprigs fresh thyme
  • 2 garlic cloves
  • 750 ml red wine
  • 3 tbsp balsamic vinegar


  1. 1

    Put the mushrooms in a lidded casserole dish. Add a few sprigs of thyme and the garlic and pour over the red wine – it should just cover the mushrooms – then add the balsamic vinegar. Bring to the boil, cover and simmer for 30 minutes or until the mushrooms are tender.

  2. 2

    When the mushrooms are cooked, remove them with a slotted spoon to a warmed platter and discard the thyme. Turn up the heat and reduce the wine mixture to a quarter of its original volume – this will take about 15 minutes. Season and spoon over the mushrooms and garnish with some fresh thyme.


    Get ahead: make up to a day ahead; chill. Reheat on the hob.

Nutritional Details

Each serving provides
  • Energy 427kj 102kcal 5%
  • Fat 0.4g <1%
  • Saturates 0.1g <1%
  • Sugars 1.3g 1%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

1.8g carbohydrate 0.1g fibre 2.0g protein

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