Best 7 Mushrooms Sautéed In Red Wine Sauce Recipes

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If you're looking for a delectable and flavorful dish to tantalize your taste buds, look no further than mushrooms sautéed in a rich and savory red wine sauce. This culinary masterpiece combines the earthy notes of mushrooms with the robust flavors of red wine, creating a symphony of flavors that will leave you craving for more. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this delectable dish, providing you with expert tips and tricks to ensure a perfect result every time.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED MUSHROOMS WITH WINE AND GARLIC



Sautéed Mushrooms with Wine and Garlic image

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

16 oz. white or baby portobello mushrooms, cleaned and cut in half if large
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon minced garlic (about 4 cloves)
¼ cup dry white wine
1 teaspoon fresh thyme

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



Red Wine and Garlic Mushrooms image

These Red Wine Mushrooms make for a simple delicious side dish featuring cremini mushrooms tossed in butter, red wine and garlic. Perfect side dish to a juicy steak.

Provided by Joanna Cismaru

Categories     Appetizer     Side Dish

Time 15m

Number Of Ingredients 7

8 ounce cremini mushrooms
2 cloves garlic (minced)
1 tablespoon olive oil
1 tablespoon butter (unsalted)
1/4 cup red wine
salt and pepper to taste
parsley for garnish

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

SAUTéED MUSHROOMS WITH RED WINE



Sautéed Mushrooms With Red Wine image

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

1 lb mushroom, sliced
2 tablespoons butter
1/4 cup red wine
salt and pepper
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

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 WILD MUSHROOM SAUCE



Red Wine and Wild Mushroom Sauce image

Provided by Tyler Florence

Categories     condiment

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

  • Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

MUSHROOMS IN RED WINE SAUCE



Mushrooms in Red Wine Sauce image

These are fantastic spooned over toast, or a side dish to beef. If your mushooms are large then slice them.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter (no substitutes)
1 tablespoon flour
3 lbs button mushrooms
2 cups dry red wine
2 cups vegetable broth
1 onion, chopped
2 tablespoons minced fresh garlic
3 teaspoons Worcestershire sauce
salt and pepper
chopped fresh parsley

Steps:

  • Melt butter in a large heavy Dutch oven or skillet over medium heat.
  • Add/stir in flour to blend.
  • Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
  • Season with salt and pepper.
  • Transfer to a bowl.
  • Sprinkle with chopped fresh parsley.

MUSHROOM SAUCE WITH RED WINE



Mushroom Sauce with Red Wine image

Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.

Provided by TonyD

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced button mushrooms
1 ½ cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
¼ cup water
1 tablespoon cornstarch

Steps:

  • Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
  • Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
  • Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g

WINE SOAKED MUSHROOMS



Wine Soaked Mushrooms image

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

1 tablespoon butter
1 tablespoon olive oil
1 pound button mushrooms, sliced
2 medium onions, sliced
3 cloves garlic, chopped
2 teaspoons dried thyme
1 (750 milliliter) bottle red wine
1 (14.5 ounce) can beef broth
1 tablespoon white sugar
1 pinch salt and pepper to taste

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

Tips:

  • To get the best flavor from your mushrooms, use a variety of types. Cremini, shiitake, and oyster mushrooms all work well in this recipe.
  • If you don't have red wine on hand, you can substitute beef broth or vegetable broth. Just be sure to add a little bit of red wine vinegar or balsamic vinegar to give the sauce a bit of acidity.
  • Feel free to add other vegetables to this dish, such as onions, garlic, or bell peppers. You can also add a protein, such as chicken or tofu.
  • Serve this dish over pasta, rice, or mashed potatoes. You can also use it as a filling for tacos or burritos.

Conclusion:

Mushrooms sautéed in red wine sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or it can be dressed up for a special occasion. With its rich flavor and umami-packed sauce, this dish is sure to please everyone at the table.

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