WINE SOAKED MUSHROOMS
Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Onion
Time 2h7m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
- Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 18.8 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 365.4 mg, Sugar 9.2 g
SAUTéED MUSHROOMS WITH WINE AND GARLIC
Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as wonderful topping for crostini.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 15m
Number Of Ingredients 6
Steps:
- In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
- Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
- Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
- Remove from heat, stir in thyme and serve immediately.
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 8 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
RED WINE AND GARLIC MUSHROOMS
Steps:
- In a medium size skillet heat the olive oil together with the butter until the butter melts. Add garlic and cook for a minute until garlic is starting to get golden. Add red wine and bring to a simmer.
- Throw in the mushrooms and toss so that each mushroom is fully coated in the wine sauce. Season with salt and pepper. Cook until mushrooms are golden, turn mushrooms and cook on the other side until golden.
- Garnish with parsley and serve.
Nutrition Facts : Calories 168 kcal, Carbohydrate 7 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 9 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
RED WINE AND GARLIC MUSHROOMS
A recipe I found on Pinterest (http://dragitthroughthegarden.wordpress.com/2013/01/07/red-wine-and-garlic-mushrooms/) I made them. They're so good. But next time I have to add more wine, following DH's request.
Provided by Boomette
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
- Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
- Drizzle with lemon juice and sprinkle parsley over the top.
SAUTEED MUSHROOMS WITH RED WINE AND GARLIC
Provided by Liza A
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture to simmer.
- Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
- Drizzle with lemon juice and sprinkle parsley over the top.
SAUTéED MUSHROOMS IN A WINE REDUCTION
Sautéed Mushrooms in a wine reduction are an easy recipe that comes together really quickly. They're a great way to use leftover wine!
Provided by Jessy Freimann
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- In a large saute pan, melt butter and oil over medium heat.
- Add your mushrooms and let them brown about a 2-3 minutes per side.
- When mushrooms are nicely browned, add wine, salt and pepper and deglaze the pan.
- Let the wine simmer and reduce for 7-10 minutes or until most of the wine has evaporated. Serve immediately.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
More about "sautéed mushrooms with red wine recipes"
SAUTEED MUSHROOMS WITH THYME AND RED WINE - SIP BITE GO
From sipbitego.com
Ratings 1Total Time 16 minsCategory Appetizer, Side DishCalories 146 per serving
- Clean mushrooms. My preference is to use a damp paper towel to gently wash off the dirt so the mushrooms get clean but don’t pick up too much moisture from the water. Allowing mushrooms to stay as dry as possible makes it easier to cook the mushrooms just right. Cut the mushrooms in half.
- Heat a small to medium pan on the stove to medium heat. Add olive oil and garlic. Stir for one minute, then add the mushrooms, butter, and thyme (2 tsp of fresh leaves). Stir regularly for 2-3 minutes until butter completely melts and the mushrooms begin browning. Turn heat to medium low if the mushrooms or garlic start to burn.
- Add red wine, salt, and pepper to the pan. Stir regularly for 1-3 minutes until red wine dissolves into mushrooms. Remove mushrooms from the hot burner and turn off the heat if they begin sticking to the pan. Plate mushrooms in a serving dish with a nice looking spoon or mini tongs and garnish with the remaining fresh thyme leaves. You could also drizzle them with a little balsamic glaze if you really want to have a good time.
RED WINE MUSHROOMS - RECIPE GIRL
From recipegirl.com
Reviews 3Servings 6Cuisine AmericanCategory Side Dish
- In a large heavy pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 7 minutes. Add the mushrooms and stir well. Cook until the mushrooms are soft and tender, another 5 to 7 minutes.
- Add the wine and deglaze the pan, scraping up any browned bits off the bottom of the pan. Add 1 thyme sprig and reduce the heat to low. Simmer, stirring often, until most of the liquid has cooked off, about 30 minutes.
- Stir in the butter and cook for 2 minutes more. Season with salt., then transfer to a serving dish. Garnish with the leaves from the remaining sprig of thyme.
SAUTEED BABY BELLA MUSHROOMS WITH RED WINE SAUCE - JERSEY ...
From jerseygirlcooks.com
5/5 (5)Total Time 25 minsCategory Side DishCalories 125 per serving
- Cook mushrooms for about 5 minutes or until they start to brown. Add wine to deglaze the pan. Reduce heat to low and simmer for about 5 to 6 minutes or until mushrooms are tender and liquid is reduced.
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Calories 108Saturated Fat 2g 9%Cholesterol 8mg 3%Total Fat 3g 4%
SAUTéED MUSHROOMS WITH RED WINE RECIPE - ALEXANDRA ...
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 6
- Preheat the oven to 350°. On a baking sheet, brush the portobellos with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 25 minutes, until tender; let cool slightly, then slice 1/2 inch thick.
- Meanwhile, in a large, deep skillet, heat 1 tablespoon of the oil. Add the leeks, garlic and a big pinch of salt and pepper. Cook over moderate heat until the leeks are just starting to brown, 7 minutes; transfer to a bowl.
- Heat 2 tablespoons of oil in the skillet. Add half of the button and cremini mushrooms and a thyme sprig, season with salt and pepper and cook over moderately high heat, stirring occasionally, until tender and browned, 8 minutes. Transfer to the bowl. Repeat with the remaining 2 tablespoons of oil, mushrooms and thyme sprig.
- Return all of the cooked mushrooms to the skillet. Add the red wine and cook until evaporated. Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes. Stir in the Marsala and cook for 1 minute. Off the heat, stir in the butter and arugula and season with salt and pepper.
BEST RED WINE MUSHROOMS - JZ EATS - EASY RECIPES FOR ...
From jz-eats.com
5/5 (5)Total Time 40 minsCategory Side DishCalories 217 per serving
- Place the mushrooms in the pan, stem side down and cook 12-15 minutes, until mushrooms have softened and release their juices.
- Flip the mushrooms and add the onion, garlic, and 2 tbsps butter. Cook 8-10 minutes, stirring occasionally, until onions start to brown. Add the wine, balsamic vinegar, and half the herbs. Season with salt and pepper, reduce the heat to medium-low, and simmer for 10-15 minutes.
RED WINE AND SHALLOT SAUTéED MUSHROOMS
From southernfoodandfun.com
4.8/5 (4)Total Time 25 minsCategory SidesCalories 246 per serving
- Heat butter and olive oil in large skillet over medium-high heat. Add shallot and cook 2-3 minutes. Add mushrooms and stir. Add 1/2 teaspoon salt and freshly ground black pepper.
- Turn heat down to medium and gently pour in red wine. (You may want to remove the skillet from the burner before pouring in the red wine.)
- Cook, stirring frequently, until the red wine is almost evaporated. Add remaining 1/2 cup of red wine. Cook stirring frequently, until the red wine is evaporated.
STEAKHOUSE ONIONS AND MUSHROOMS IN RED WINE SAUCE
From katiescucina.com
Reviews 3Category Side DishCuisine AmericanTotal Time 15 mins
- In a sauté pan, heat one tablespoon of butter. Melt on medium-high heat and then cook onion, garlic, and mushrooms until soft about 5 minutes. Remove all but a spoonful of onion/mushroom mixture and place into a bowl.
- In the same sauté pan whisk in wine and dijon mustard. Reduce by half (about 5 minutes) over medium heat. Slowly whisk in butter.
- Remove from heat and place the onion/mushroom mixture back in the pan add parsley and season with salt and pepper to taste. Serve on top of your favorite steak. Add a sprig of fresh thyme for garnish.
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From vegrecipesofindia.com
5/5 (3)Total Time 25 minsCuisine American, WorldCalories 84 per serving
- Clean the white button mushrooms by quickly rinsing them or, preferably, wiping them with a moist kitchen cotton napkin or paper towel. Slice them and set aside.
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SAUTEED MUSHROOMS - FOODIE AND WINE
From foodieandwine.com
4/5 (6)Estimated Reading Time 3 minsServings 4Total Time 10 mins
- Place the mushrooms in a colander and rinse with water. Drizzle a tablespoon of olive oil over the mushrooms and shake to coat.
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From thatzestlife.com
5/5 (4)Category Appetizer, Side Dish, SnackCuisine American, ItalianCalories 76 per serving
- In a skillet over medium high heat, melt the butter and add the mushrooms and granulated garlic. Sauté until mushrooms have released their moisture.
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AMAZING GARLIC MUSHROOMS WITH SHALLOTS & RED WINE | QUICK ...
From spainonafork.com
Reviews 7Servings 4Cuisine SpanishCategory Appetizer, Side Dish
- Remove the stems from 12 button mushrooms, rinse the mushrooms under cold water and pat completely dry, making sure to remove any of the excess dirt, thinly slice 2 shallots, finely mince 3 cloves of garlic and reserve a 1/4 cup (60 ml) of red wine
- Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tablespoons (30 ml) extra virgin olive oil and the sliced shallots, mix the shallots continuously with the olive oil, after 30 seconds add the mushrooms hole side up, all in a single layer, continue to mix by lightly shaking the pan so the shallots don´t burn and the mushrooms evenly saute
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