- 3 pounds mushrooms (we used Baby Bella), torn into large pieces
- 1 tablespoon olive oil
- 1 teaspoon Momofuku Savory Seasoned Salt
- 3 cloves garlic
- 1 cup red wine
- 2 cups vegetable stock
- 3 tablespoons Momofuku Soy Sauce
- 5–6 sprigs fresh thyme
- 2 tablespoons unsalted butter
Red Wine & Soy-Braised Mushrooms Content
These are our favorite mushrooms. They’re super savory and delicious with anything from a grilled steak to your holiday dinner spread. The Momofuku Soy Sauce adds a roundness of flavor that we balance with the wine and the charred mushroom bits. For optimum sauciness, prepare this just before you serve it.
Heat oil in a large braising pot over medium high heat. Add mushrooms and Savory Seasoned Salt and sear, letting them cook down until all the liquid is released and evaporated and mushrooms are starting to scorch, about 10 minutes. Grate in garlic, stirring for 1 minute until fragrant.
Add wine and continue cooking until almost all the liquid has evaporated. Add vegetable stock, Momofuku Soy Sauce, and thyme and simmer partially covered for 10–15 minutes until sauce is thickened. (Add more vegetable stock as needed.) Finish by stirring in butter.