Name: Roasted Wild Mushrooms in Red-Wine Reduction
Cook time: 45 min
Total time: 2 1/4 hr
Yield: Makes 8 to 10 servings (as a main course)
Ingredients: 3 lb fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices; 2 medium onions, cut into 1/2-inch-thick wedges; 6 garlic cloves, minced; 3 tablespoons chopped fresh thyme; 1/4 cup dry Marsala wine; 4 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1 1/2 lbs. assorted pearl onions, blanched and peeled; 2 cups red-wine reduction

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Roasted Wild Mushrooms in Red-Wine ReductionRomulo Yanes

If you can't find fresh porcini mushrooms, buy whole frozen ones, defrost them in the fridge, and drain them on paper towels. Then roast them, uncovered, until tender and golden brown (and for about half the time as the fresh ones). As a last resort, other exotic fresh mushrooms mixed with reconstituted dried porcini would provide the body and flavor the dish needs. (Avoid dried porcini that are broken up.) Pair this dish with a few risotto cakes to make a main course.

Cooks' note:

Mushrooms and onions may be roasted 1 day ahead, cooled completely, and chilled, covered. Reheat before serving.

Recipe notes

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