These white mushrooms cooked in rich and buttery red wine sauce make an elegant side dish that everyone will love!
I am a mushroom fan. Really. If you scroll through Cooktoria’s recipes, you’ll find out that this is one of the most used ingredients in my kitchen. Mushrooms are so easy to cook and they make wonderful side dishes, appetizers and filling dinners. Today’s dish is one of those easy and tasty side dishes: Mushrooms in Red Wine Sauce. Who can resist that?
This dish could be served with steak, pork chop, chicken or fish, or with some rice or potatoes for a vegetarian option.
MY LATEST VIDEOSI enjoy cooking with wine.It adds a special flavor to the dishes and makes a great sauce. I learned that from my mom. I always have a bottle of red and white wine in my refrigerator. I buy Barefoot wine because it’s affordable and tasty. I am using Barefoot Pinot Noir in this recipe and it works really well. OK, let’s start cooking!
- In a large skillet, saute 1 small finely chopped onion in 2 tbsps of butter on low heat for a few minutes and add 20 oz. of white mushrooms to the pan.
2. Increase the heat to medium and cook the mushrooms for 5-7 minutes, until they start to brown and the liquid starts to evaporate.
3. Once the mushrooms are browned, add:
• 1/3 cup of red wine,
• 1 tbsp chopped rosemary,
• 1 tbsp lemon juice,
• 2 grated garlic cloves
• some salt and pepper.
4. Increase the heat to high and cook the mushrooms for another 3-4 minutes, until the wine is almost evaporated.
5. Garnish with some rosemary leaves and enjoy!
Note: this post is NOT sponsored by Barefoot Wine, I just like their product and that is why I recommend it.
Mushrooms in Red Wine Sauce
Ingredients
- 2 tbsp butter
- 1 small finely chopped onion
- 20 oz white mushrooms
- 1/3 cup red wine
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh rosemary leaves
- 2 garlic cloves (minced)
- salt and pepper
Instructions
- In a large skillet, saute the onions in butter for a few minutes on low heat.
- Add the mushrooms to the onions and increase the heat to medium. Cook the mushrooms for 5-7 minutes, until they start to brown and the liquid starts to evaporate.
- Add wine, lemon juice, rosemary, garlic and some salt and pepper.
- Increase the heat to high and cook the mushrooms for another 3-4 minutes, until the wine is almost evaporated.
Notes
Serve the mushrooms with these
MASHED POTATOES WITH A SECRET
and if you have some extra mushrooms…
Check out these recipes 
POTATO GNOCCHI WITH MUSHROOMS AND FETA
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Lydia Clermont says
May 17, 2016 at 6:55 pmThis consists of beautiful recipes – would love to keep getting this in my inbox.
Thank very much.
Tania says
May 19, 2016 at 8:54 amThanks, Lydia! Hope you’ll get to make these!
Mary Ellen says
April 11, 2016 at 5:00 pmI have recently started to really LOVE mushrooms. These look so good.
Tania says
April 12, 2016 at 11:25 amThanks, Mary! Hope you are having a good day!
Michelle @ Giraffes Can Bake says
April 11, 2016 at 4:26 pmWow, these look mouthwateringly good I love cooking with wine too, it’s such an easy way to add lots of flavour.
My mum would go crazy over these mushrooms though!
Tania says
April 12, 2016 at 11:24 amThank you, Michelle!
Beth says
April 11, 2016 at 4:08 pmDelicious! I love mushrooms and cooking with wine! I wish I had some red wine on hand because I have the mushrooms and the rosemary. Dang it! I would have made it for dinner!
Tania says
April 12, 2016 at 11:24 amThanks, Beth! I love cooking with wine too. Hopefully you’ll try these for dinner next time.
Diana says
April 11, 2016 at 3:29 pmWow I love mushrooms and these sound amazing cooked in red wine! Beautiful pictures too!
Tania says
April 11, 2016 at 3:47 pmThanks, Diana! 🙂
Shadi Hasanzadenemati says
April 11, 2016 at 3:24 pmI am a big mushroom fan! Specially served on the side with some veggies and also potatoes! Have never tried a recipe like yours but this is on my list! Gorgeous photos, too!
Tania says
April 11, 2016 at 3:47 pmThank you for the compliments, Shadi! I hope you’ll give these mushrooms a try!
Jennifer A Stewart says
April 11, 2016 at 1:10 pmMushrooms are not my thing. The flavors are but the texture is not. My hubby always gets mad at me because I don’t ever make them but this will make him forgive all those times I didn’t buy them when I make these! I think these would be great on a cheese board too!
Tania says
April 11, 2016 at 3:44 pmYour husband is so lucky to have food blogger for a wife, Jennifer! You cook so many mouthwatering recipes, that I think you are forgiven already. 🙂 Have a great and productive week, dear!
Natasha @ Salt and Lavender says
April 11, 2016 at 11:12 amLove mushrooms with wine! Excellent recipe 🙂 Pinned, Yummed, Stumbled etc. 🙂
Tania says
April 11, 2016 at 3:38 pmWe both are mushroom lovers, Natasha! 🙂 Thank you for the shares!