Mushrooms in Red Wine Sauce
These white mushrooms cooked in rich and buttery red wine sauce make an elegant side dish that everyone will love!
Servings: 4 servings
- 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.
Calories: 202kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 27mg | Potassium: 531mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.7mg