Red Wine and Garlic Mushrooms

These Garlic Mushrooms cooked in red wine sauce are simply heavenly! I like them so much just because justice has been made to the mushrooms. I know I use them as a side ingredient in many recipes, and I’m sure you do too, but here, they are the stars of the show, the ones that get all the credit.

And they truly deserve it. Just look at them, they are gorgeous. And, believe me when I say, full of flavor. You will see this for yourselves when you get home and start cooking them.

A couple of tips though. Firstly, always use baby mushrooms. In the end they will look a lot more appetizing. Secondly, don’t overcrowd them, because the water lost by the mushrooms will not evaporate in time and you will end up with a messy puddle.

INGREDIENTS

• 50 g or about 2 tablespoons of butter
• 1 tablespoon of olive oil
• 3 cloves garlic, minced
• ¼ – ½ cup of red wine
• 400 g of baby champignon mushrooms or baby crimini mushrooms
• 1-2 tablespoons of fresh-squeezed lemon juice
• 1 tablespoon of parsley, finely chopped
• Salt
• Freshly ground black pepper

How to Make Red Wine and Garlic Mushrooms?

Step 1:

Heat up the butter and the olive oil in a non-stick pan. Add the mushrooms and saute them for a couple of minutes. Add the garlic and saute for another minute.

Step 2:

Add the wine, stir a bit, cover the pan and cook on medium-low heat for 10 minutes.

Step 3:

Remove the lid, season the mushrooms with the salt and pepper and stir them a bit. Cook them for another 5 minutes. The sauce should have thickened just a bit by now.

Step 4:

Remove them from the pan onto a plate, drizzle the lemon juice, sprinkle the parsley and serve.

Kitchen Equipment Needed

• Non-stick pan
• Wooden spoon or spatula
• Knife and cutting board (for mincing garlic and chopping parsley)
• Measuring spoons
• Citrus juicer (for the lemon juice)
• Lid for the pan

Helpful Tips!

• Make sure the mushrooms have enough space to cook well.
• If you’re not a fan of strong wine flavor, use just ¼ cup.
• You can use different types of mushrooms if you like; shiitake or portobello are good options to use next time.

What to Serve with Red Wine and Garlic Mushrooms?

I love to enjoy this Red Wine and Garlic Mushrooms with a juicy steak, they work so well as a side dish with steaks. Also, tossing it with pasta alongside creamy mashed potatoes is a great option to try the next time you make them, and if you prefer some seafood ideas, I will suggest Alaska Cod, Tomatoes, Red Peppers, and Olives as the first option.

FAQ

Can I use dried parsley instead of fresh?

Yes, you can use dried parsley.

Can I make this recipe without wine?

You can substitute the wine with broth, grape juice, or even a bit of balsamic vinegar.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days.

Can I freeze this dish?

No, it’s not recommended to freeze this Red Wine and Garlic Mushrooms.

What type of wine works best?

I use Merlot.

Can I use margarine instead of butter?

Butter gives the best flavor, so I will not recommend using margarine.

How can I make this dish vegan?

Use plant-based butter and skip the wine.

Can I add other vegetables?

Sure, try adding onions, bell peppers, or any vegetable you like.

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