Red Wine Braised Mushrooms
Red Wine Braised Mushrooms
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, whole cap
- 8 ounces mixed mushrooms, smaller varieties like enoki, shimeji, or oyster
- 3 cloves garlic, crushed
- 1 cup dry red wine
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the whole cap cremini mushrooms to the hot pan. Sauté, stirring occasionally, until they are about halfway cooked and begin to soften, approximately 3-4 minutes.
⏱️ 4 min
- 3
Stir in the smaller mixed mushrooms. Continue to cook, stirring occasionally, until all mushrooms are well browned and have released most of their moisture, about 5-7 minutes.
⏱️ 7 min
- 4
Season the browned mushrooms with salt and freshly ground black pepper. Stir to combine.
⏱️ 1 min
- 5
Add the crushed garlic to the pan and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring the mixture to a simmer.
⏱️ 2 min
- 7
Continue to simmer the mushrooms, stirring occasionally, until the red wine sauce has significantly reduced and thickened, leaving very little liquid remaining in the pan. This will take approximately 8-10 minutes.
⏱️ 10 min
- 8
Remove the pan from the heat. Stir in the unsalted butter until it is fully melted and incorporated, creating a creamy and rich sauce.
⏱️ 1 min
- 9
Taste and adjust seasoning if necessary. Serve the red wine braised mushrooms warm, garnished with fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Mushrooms
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, whole cap
- 8 ounces mixed mushrooms, smaller varieties like enoki, shimeji, or oyster
- 3 cloves garlic, crushed
- 1 cup dry red wine
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the whole cap cremini mushrooms to the hot pan. Sauté, stirring occasionally, until they are about halfway cooked and begin to soften, approximately 3-4 minutes.
⏱️ 4 min - 3
Stir in the smaller mixed mushrooms. Continue to cook, stirring occasionally, until all mushrooms are well browned and have released most of their moisture, about 5-7 minutes.
⏱️ 7 min - 4
Season the browned mushrooms with salt and freshly ground black pepper. Stir to combine.
⏱️ 1 min - 5
Add the crushed garlic to the pan and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring the mixture to a simmer.
⏱️ 2 min - 7
Continue to simmer the mushrooms, stirring occasionally, until the red wine sauce has significantly reduced and thickened, leaving very little liquid remaining in the pan. This will take approximately 8-10 minutes.
⏱️ 10 min - 8
Remove the pan from the heat. Stir in the unsalted butter until it is fully melted and incorporated, creating a creamy and rich sauce.
⏱️ 1 min - 9
Taste and adjust seasoning if necessary. Serve the red wine braised mushrooms warm, garnished with fresh chopped parsley, if desired.
⏱️ 1 min