Quick & easy mushrooms in red wine with pasta recipe
Quick and easy meat free meal - mushrooms in red wine
As you might have already guessed, this recipe was inspired by my love of red wine!
True, I prefer to drink it rather than eat it, but a little wine can elevate a simple, basic pasta dish into something special, and we all deserve a treat every now and again.
I suppose I should call this champignons au vin because I did take a look at the classic coq au vin recipe before embarking on cooking this dish.
I used baby bellas but the regular button variety is just as good. The entire meal takes only about ten minutes to make - that's the time it takes to cook the pasta - so it's a great dinner to prepare when you don't have much time. For a weekday meal, I serve this with salad but it's also a good meal for entertaining, especially with the addition of garlic bread. Follow this with a selection of cheeses with some good quality crackers, along with fresh fruits such as grapes, and you've got a meat free meal fit for a king.
If you have any leftovers, which is very unlikely indeed, the vegetable and wine mix is lovely to serve simply and quickly on freshly made toast.
Photographs © Britflorida.
What you'll need
Ingredients to serve two people
- 6 oz. pasta. Of course, it depends how hungry you are but I tend to work with the idea of three ounces per person
- Baby bella or regular button mushrooms - about a dozen or so - this was an eight ounce pack
- 1 carrot
- 2 small onions. You could use one larger one - amounts don't need to be exact
- ½ glass red wine
- 1 clove garlic
- A little olive oil
- 1 tomato
- Salad to serve - I used baby salad leaves, black olives (pitted) from a jar and one spring onion
You'll need two pans to cook this dish. Place a large saucepan on a high heat and boil water for the pasta. The more room and the more water the pasta has, the less likely it is to stick. Heat the oil in a medium-sized skillet or frying pan. Once the water has boiled, add the pasta and turn down the heat a little but keep it at a rolling boil.
Clean the carrot ad cut away any blemishes. Slice, and tip the slices into the oil. The heat should be on a medium setting so that the carrots cook gently.
ONION AND GARLIC
Chop these too and add them to the pan.
Clean these and add them whole into the pan with the other ingredients. Let them cook for two or three minutes. Then add the wine and the chopped tomato. Leave this to simmer gently while you prepare the salad and strain the pasta.
Simply arrange the salad ingredients on side plates. This is better than serving it on the same plate as the main dish as it will remain crisp and cool.
Add the pasta and the mushrooms to a shallow bowl, sprinkle with black pepper and serve.
I don't know about you but to me, there's no such thing as 'too many cookbooks'. I love to read them for great ideas and inspiration. Sometimes, they introduce me to ingredients that I haven't really paid attention to in the past. I'm particularly partial to vegetarian Italian recipe books as it's almost guaranteed that the meals will be quick to make, inexpensive and healthy too. Perfect!
More mushroom recipes
- Mushroom Wellington - quick & easy vegetarian recipe
Make a quick and easy meat-free mushroom dish that is elegant enough for dinner parties but easy to make for a weekday family meal. This is implicity itself to prepare and totally delicious.
- Mushroom, Cheese & Onion Pie
This versatile and easy recipe is wonderful for a meat-free dinner party dish but simple enough to cook for the family on a working day. Read on to see just how easy this elegant recipe really is.
- Mushroom jalfrezi in ten minutes
Using the highest quality ready made sauce, this meat-free curry can be on your table in ten minutes. It's simplicity itself to prepare and is totally delicious. See recipe and see step by step pics.
- Guinness and Mushroom Pie
Using Guinness in gravy is incredibly popular but what about those of us who don't eat meat? We can still enjoy that wonderful 'meaty' Guinness flavour with this easy recipe. This is so delicious.
© 2013 Jackie Jackson