Mushrooms boiled in red wine and chicken broth

It is interesting to cook champignons boiled in red wine and broth - a great alternative to pickled mushrooms. The whole process is quite lengthy: we cook mushrooms in a mixture of broth and dry red wine with butter and spices, but our work will take half an hour at most. Mushrooms are obtained with a rich dark color, with a rather bright taste and wine notes.

Ingredients

• For the broth:
• Chicken fillet - 300 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Salt - to taste
• Water - 600 ml
• Champignons - 500 g
• Dry red wine - 400 ml
• Butter - 100 g
• Chicken broth - 250 ml
• Garlic - 1-2 cloves
• Dried dill - 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• For submission (optional):
• green onions - to taste
• Olive oil - to taste
• Sesame - to taste

Directions

1. First of all, prepare the chicken broth.
2. Transfer the chicken fillet to a saucepan, add peeled onions and carrots (for convenience, you can cut it in half). There also send bay leaf and peppercorns.
3. Pour the contents of the saucepan with water (600 ml). Put the saucepan on the fire and, after boiling, cook the broth over low heat for 40 minutes. At the end of cooking, salt the broth to taste.
4. After a while, take out the chicken and vegetables, but leave the bay leaf and pepper in the broth.
5. We will need 250 ml of broth, the rest can be used for cooking other dishes or frozen for future use.
6. Wash the mushrooms and place in a bowl.
7. Pour chicken broth into a saucepan with mushrooms and add butter.
8. Peel the garlic and also send to the mushrooms. Add dried dill, pepper and a pinch of salt. Pour in the wine. Put the pot on the fire and cover with a lid. After boiling, reduce the heat to a minimum and cook the mushrooms under the lid for 6 hours.
9. After a while, remove the lid and cook the mushrooms for another 3 hours. Mushrooms that have darkened by this time will cook in less and less liquid - it will evaporate. Therefore, it is very important to add not too much salt so that the final dish is balanced in taste.
10. Let the mushrooms cool in the broth and then chill them in the refrigerator.
11. Serve ready-made mushrooms to the table, adding green onions, sesame seeds and olive oil.
12. Such snack champignons will become a bright accent of the festive table.
13. Bon appetit!