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1
Cut the potatoes into chunks for boiling.
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2
Add them to a pot of water on the stove.
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3
Add 3+ whole cloves of garlic, peeled, to the pot.
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4
Prepare the asparagus for steaming.
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5
Peel and chop 3 more cloves of garlic.
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6
Rinse and slice portobellos into strips, all about the same size (finger width) (put the asparagus on to steam while doing this).
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7
Heat up a T of oil in a saute pan over a medium-low flame.
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8
Add garlic and cook for a few minutes until it softens.
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9
Add mushroom strips and saute for a minute.
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10
Add about 2 T red wine.
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11
Saute for awhile.
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12
When the pan dries out a bit, add some more wine.
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13
Repeat the saute/add wine steps until mushrooms have shrunken, darkened on the outside but are tender inside.
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14
Don't be afraid to use a lot of wine.
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15
I typically use a third of a bottle for this dish.
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16
Grind some black pepper over the mushrooms.
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17
Meanwhile, drain the potatoes (reserve the garlic cloves) and mash with a couple of tablespoons of margarine.
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18
Place some garlic mash on individual serving plates.
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19
Place the mushrooms on the plates, turn the heat up and add some more wine to'deglaze the pan'.
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20
Scrape the bits from the pan while sauteing the wine to make a thin'au jus'.
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21
Pour this over the mushrooms on the plates.
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22
Place the asparagus on the plates and serve.
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23
Be sure to have another bottle of wine on hand.
