Three Mushroom Confit

Give yourself a break and use a food processor to slice the shallots and mushrooms. Red wine is essential for flavour, so use a quality wine or consider a de-alcoholized red wine, which has the same health benefits.

2 pounds (900 g) mushrooms, mixed types such as portabello, crimini, and shiitake
1 cup (250 ml) shallots, chopped
1 tsp (5 ml) natural sugar or Sucanat (optional)
1 tsp (5 ml) thyme leaves, dried
1 tsp (5 ml) sea salt
1/2 tsp (2.5 ml) pepper
2 tbsp (30 ml) extra virgin olive oil
3/4 cup (185 ml) red wine
2 tbsp (30 ml) balsamic vinegar

Preheat oven to 375°F (185°C), and lightly oil a 9-by 13-inch (23-by 33-cm) baking dish. Evenly spread mushrooms and shallots in pan. Sprinkle with sugar, thyme, salt, and pepper. Drizzle with oil, wine, and vinegar. Bake one hour.

Raise oven temperature to 425°F (220°C). Stir mushroom mixture and return to oven for 15 minutes to reduce juices. Serve warm on top of baked potatoes, pasta noodles, or other cooked vegetables, such as baked squash. Serves six.

Source: alive #255, January 2004