Best 8 Pinot Glazed Mushrooms Recipes
Pinot Noir glazed mushrooms are a delectable and versatile dish that can be enjoyed as an appetizer, side dish, or main course. The combination of savory mushrooms and sweet, tangy Pinot Noir wine glaze creates a flavor profile that is sure to impress. Whether you prefer using fresh or dried mushrooms, there are countless variations of this dish, allowing you to customize it to your personal taste preferences. With just a few simple ingredients and a bit of cooking time, you can easily create a restaurant-quality dish that will leave your taste buds dancing.
Here are our top 8 tried and tested recipes!
FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR
Steps:
- Preheat oven to 375 degrees F.
- Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
- Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.
HONEY-GLAZED MUSHROOMS WITH UDON
In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, weeknight, noodles, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
- Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.
PINOT-GLAZED MUSHROOMS
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.
Provided by Chef John
Categories Vegetarian Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g
PINOT-GLAZED MUSHROOMS
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.
Provided by Chef John
Categories Vegetarian Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g
PINOT-GLAZED MUSHROOMS
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.
Provided by Chef John
Categories Vegetarian Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g
PINOT-GLAZED MUSHROOMS
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.
Provided by Chef John
Categories Vegetarian Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g
PINOT-GLAZED MUSHROOMS
The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.
Provided by Chef John
Categories Vegetarian Side Dishes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 4.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 88.8 mg, Sugar 2 g
PINOT-GLAZED MUSHROOMS
Categories Mushroom
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper.
- Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
- Note: The next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try.
Tips:
- Select the Right Mushrooms: Choose firm and fresh mushrooms for the best texture and flavor. Baby Bella, cremini, and oyster mushrooms are excellent options.
- Clean Mushrooms Properly: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Avoid rinsing them under running water, as this can make them soggy.
- Slice Mushrooms Evenly: Cut the mushrooms into uniform slices or chunks to ensure even cooking and consistent texture.
- Use High-Quality Pinot Noir: Opt for a medium-bodied Pinot Noir with good acidity and fruitiness. This will complement the earthy flavor of the mushrooms.
- Reduce Pinot Noir Sauce: Simmer the Pinot Noir sauce until it thickens and becomes syrupy. This will intensify its flavor and help it coat the mushrooms evenly.
- Don't Overcook the Mushrooms: Cook the mushrooms until they are tender but still have a slight bite. Overcooking can make them rubbery.
- Garnish Before Serving: Add a sprinkle of fresh herbs like parsley, thyme, or chives for a pop of color and extra flavor.
Conclusion:
Pinot Noir glazed mushrooms are a versatile and delicious dish that can be enjoyed as an appetizer, side dish, or main course. They are perfect for special occasions or everyday meals. With careful selection of ingredients and attention to detail, you can create a truly memorable dish that will impress your friends and family. So next time you're looking for a flavorful and elegant dish, give Pinot Noir glazed mushrooms a try!
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