Pan-fried mushrooms with red wine and thyme

The mushrooms, garlic, red wine and herbs combine wonderfully to create a full and satisfying flavour. Enjoy on a cool, sunny morning with a steaming cup of coffee and buttery rye bread.

Ingredients

• 60 ml (¼ cup) olive oil
• 1 kg mixed mushrooms, sliced
• 1 brown onion, finely diced
• 50 g butter
• 4 garlic cloves, finely diced
• 250 ml (1 cup) red wine
• 2 tbsp thyme leaves
• 2 tbsp roughly chopped flat-leaf parsley leaves
• 4 slices rye sourdough bread, toasted and buttered

Instructions

Heat 1 tbsp of the oil in a large heavy-based frying pan over high heat. Add one-third of the mushrooms and cook for 5 minutes or until they have turned lightly golden. Remove from the pan and repeat with the remaining oil and mushrooms in 2 batches.

Turn the heat down to medium, add the butter, onion and garlic, and cook until the onion and garlic are softened and translucent.

Pour in the wine, add half of the thyme and cook until the wine has nearly evaporated.

To finish, add the parsley, season with salt and pepper and spoon over the toast. Garnish with the remaining thyme.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.

The mushrooms, garlic, red wine and herbs combine wonderfully to create a full and satisfying flavour. Enjoy on a cool, sunny morning with a steaming cup of coffee and buttery rye bread.