I confess, once in a while, I have left an opened wine bottle for too long in my refrigerator causing it to lose all of its youthful flavors. I still remember the sense of guilt I felt while pouring the wine down the drain thinking of all the energy and work that went into producing the bottle of wine. First all the resources to grow the grapes, followed by the harvesting, crushing and pressing, fermentation, clarification, the aging process, bottling, and the transportation, just to go all the way to my kitchen drain.
Did you know that you can freeze your leftover wine and use the cubes in a recipe later on? I did not!
The directions are pretty simple, just pour your surplus wine into an unused ice tray and freeze it overnight. Right in time for National Red Wine Day (August 28), I decided to put this tip to the test and cook red wine mushrooms over garlic pasta.
Red Wine Mushrooms Recipe:
Cook the garlic: In a medium-size skillet heat the olive oil together with the butter until the butter melts. Add garlic and cook for about 30 seconds until garlic is starting to get aromatic. Add red wine and bring to a simmer.
Cook the mushrooms: Throw in the mushrooms and toss so that each mushroom is fully coated in the wine sauce. Season with salt and pepper. Cook until mushrooms are golden, turn mushrooms and cook on the other side until golden.
Garnish with parsley and serve.
Full recipe from JoCooks: HERE
Red Wine Vinaigrette Recipe: https://www.gimmesomeoven.com/red-wine-vinaigrette/
Do you have a favorite recipe that asks for red or white wine? Please let us know in the comments!