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.
I 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:
• ⅓ 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
- 2 tbsp butter
- 1 small finely chopped onion
- 20 oz white mushrooms
- ⅓ cup red wine
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh rosemary leaves
- 2 garlic cloves (minced)
- salt and pepper
- 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.