Stir-frying mushrooms releases their moisture, allowing them to soak up the burgundy and seasonings. If using reduced-sodium beef broth, you may want to add a bit of salt or salt substitute to the mushrooms in addition to the pepper.
INGREDIENTS | SERVES 2 to 4
- ¼ cup burgundy wine
- ¼ cup beef broth
- 1½ tablespoons vegetable or peanut oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 shallots, chopped
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ pound fresh mushrooms, thinly sliced
- Black or white pepper to taste
In a small bowl, combine the burgundy and beef broth. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.
When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the chopped shallots. Sprinkle the dried parsley and basil over the shallots and stir-fry for 1 minute, until the shallots begin to soften.
Add the mushrooms. Stir-fry for about 2 minutes, until they have browned. Stir in the black or white pepper. Add the burgundy mixture.
Cook, stirring occasionally, until the liquid has almost evaporated (4 to 5 minutes). Serve hot.