Merlot Simmered Mushrooms Recipes

CHICKEN MERLOT WITH MUSHROOMS

Steps:

• Rinse chicken; set aside.
• In a 4 or 5 quart crockpot place mushrooms, onion, and garlic.
• Place chicken pieces on top of the vegetables.
• In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using instead of fresh), sugar, salt, and pepper.
• Pour over all in crockpot.
• Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• If using, stir in fresh basil.
• To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles.
• Sprinkle with Parmesan cheese.

PORK TENDERLOIN WITH MERLOT MUSHROOMS

Steps:

• Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
• Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
• Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
• Add the tbsp of butter and heat until just melted.
• Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
• Bake the tenderloins at 350 for 30-35 minutes.
• During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
• Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
• Add the 1/2 cup Merlot and simmer for 2-3 minutes.
• Season with the salt and pepper.
• Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
• While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
• While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
• Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Steps:

• To prepare the sauce, heat the oil in a saucepan.
• Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
• Stir in the tomato paste and cook for about 2 minutes.
• Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
• Bring the sauce to a boil over medium-high heat and reduce by half.
• Add the stock and return to a boil.
• Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
• Strain through a fine-mesh sieve into a clean saucepan and keep warm.
• Season the steaks on both sides with salt and pepper.
• Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• Remove the steaks from the pan and keep warm.
• Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
• Add the Merlot sauce and bring to a simmer.
• Reduce the liquid by half and stir in the butter until thoroughly incorporated.
• Add the parsley just before serving.
• Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
• Serve immediately.
• Serve with Garlic Mashed Potatoes.

CHICKEN MERLOT WITH MUSHROOMS

Steps:

• Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
• In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until the chicken is tender.
• Sprinkle with Parmesan; serve with pasta if desired.