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November 19, 2012

Barefoot Red Wine Glazed Mushrooms and Potatoes


What do you do when you have a half a bottle of Merlot leftover? You use it to make brownies, of course! These dark chocolate Barefoot Merlot brownies will surely satisfy any sweet tooth. The combination of dark and semi-sweet chocolate mixed with a luscious cocoa powder will have you and your friends coming back for seconds!

Start by melting the chocolate and butter together in a small saucepot. Once that has melted, add the Barefoot Merlot and whisk until the mixture is smooth.

Add a generous pour of Barefoot Cabernet Sauvignon alongside boiled potatoes.

Round it out with a final stir of goat cheese and chives.

The result is a side dish that will fit perfectly at your Thanksgiving feast. Trust us, this dish is DEElish!


Red Wine Glazed Mushrooms and Potatoes

1 cup sliced Yukon gold potatoes

2 tablespoons butter

2 tablespoon olive oil

1 shallot, finely sliced

2 cloves garlic, finely sliced

1 pound assorted mushrooms, cut into bite sized pieces

[1/2] cup Barefoot Cabernet Sauvignon

2 tablespoons plain goat cheese

2 tablespoons chopped fresh chives

Kosher salt and freshly cracked black pepper to taste

  1. Place the potatoes in a small pot of water and bring to a boil. Once the potatoes are fork tender, drain them off from the water and set them aside.
  2. Heat a large skillet over medium high heat.
  3. Add the butter and olive oil to the hot skillet and let the butter melt.
  4. Once the butter has melted, add the shallot and garlic and sauté for 1-2 minutes over medium heat until fragrant.
  5. Add the mushrooms to the onion and garlic mixture and stir to coat in the oil mixture. Cook the mushrooms, over medium high heat, sautéing frequently for 15 minutes until they are golden brown and caramelized. Add the potatoes and stir for 3-4 minutes more.
  6. Add the Barefoot Cabernet Sauvignon and let it cook for 3-4 minutes until the wine has reduced and the vegetables are coating in a red wine glaze.
  7. Add the goat cheese and chives and stir to combine.
  8. Season with salt and pepper and serve immediately.

This recipe was developed and photographed by Gabby Dalkin at What's Gabby Cooking.

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