Red Wine Garlic Mushrooms is a simple, hearty and healthy side dish. It goes well with everything, so make a batch today!
I never ate a whole lot of mushrooms growing up, and I don’t recall my parents ever cooking with them. As an adult I ate them more often, but only at restaurants or when someone else made them. When I finally took the plunge and made them the first time, I used large portobello mushrooms…and didn’t like them at all. I just wasn’t a fan of the texture. It was a few months before I tried them again, and for several years I stuck with white button mushrooms. Eventually I tried baby portobello mushrooms, and instantly became a fan. Yes, I realize that baby portobellos are exactly the same as large portobellos. But I still prefer the baby most of the time. Now I always have mushrooms in the fridge, and cook with them regularly.
I’m slowly adding mushroom recipes to the blog, and the three I have now are some of my favorites:
- Spinach and Bacon Stuffed Mushrooms
- Green Bean Mushroom Saute
- Roasted Mushroom and Green Bean Farro Salad
A few years ago, my friend David came over for Christmas dinner. Before I knew he was coming over, I had already planned to make myself a nice dinner of prime rib and my Homemade Baked Mac and Cheese, so he lucked out. It was my first attempt at prime rib, so I bought extra wine…just in case. The prime rib was fabulous, but of course we still drank all the wine! We needed another side dish to complete the meal, so I made Red Wine Garlic Mushrooms
These Red Wine Garlic Mushrooms are so delicious! Mushrooms don’t have any flavor on their own, but they absorb every flavor that you add. And let’s be honest…butter, garlic, and wine is a combination that will make anything divine.
KEYS TO PERFECT RED WINE GARLIC MUSHROOMS
- Use mushrooms that are all about the same size, so they cook evenly. If you find small mushrooms leave them whole; larger mushrooms, cut them in half
- To get the beautiful dark color, use portobello or crimini mushrooms. Besides, these mushrooms have a heartier texture than white mushrooms
- Use wine that you want to drink! As I mentioned, mushrooms absorb all the flavor. So if you use a wine you don’t like, you will have mushrooms that you don’t like.
- Cook low and slow. The mushrooms will take about 20 minutes to cook properly, and will retain their shape and texture
- Avocado Oil (or canola oil): I love the silky texture of avocado oil; if you don’t have avocado oil, canola oil works just as well
- Butter: Go ahead and splurge, and use real butter. It adds so much more flavor than imitation butter, and a little butter goes a long way
- Garlic: there’s no such thing as too much garlic in my book! The wine and mushrooms mellow the harsh bite of the raw garlic
- Fresh lemon juice: a squeeze of fresh lemon juice for the last couple minutes of cooking brightens up the mushrooms. You should always use fresh lemons when possible.
LIFE IS TOO SHORT TO DRINK BAD WINE!
Let’s talk about the wine again for a minute. I mentioned it before, but it needs repeating: make sure you use wine that you like! The last thing you want to do is simmer these beautiful mushrooms in bad wine, because then you’re stuck with mushrooms that don’t taste good. I tend to use a nice red blend when I make these Red Wine Garlic Mushrooms, because I like the mellow flavor. A smooth pinot noir would be perfect as well.
You know what’s insane? I hardly ever make these Red Wine Garlic Mushrooms. And I have NO good reason why not. They are simple to prepare, full of flavor, and work well as a side to any meat. I think I just forget about them, especially when I’m on a green vegetable kick. I actually did make these again the other day, used a whole pint of baby portobello mushrooms, and devoured the whole plate in record time.
Red Wine Garlic Mushrooms are for sure back up high on my must-make side dish list. These beauties are perfect for a holiday meal, an intimate dinner, or any night of the week.
What’s Your Favorite Mushroom Recipe?
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- 16 ounces Baby portobello mushrooms (all about equal size)
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon avocado oil (or canola oil)
- 1/3 cup red wine
- fresh lemon juice
- fresh parsley, for garnish
- Trim mushroom stems so they are flat. If mushrooms are small, keep them whole. Otherwise, cut them in half
- In large skillet over medium heat, add butter and oil. When butter has melted and begins to froth, add garlic and cook over medium-low heat, until garlic just turns golden brown
- Add wine and bring to a simmer. Add mushrooms, and toss to coat. Cook over medium heat for 15 minutes, stirring occasionally
- Add squeeze of fresh lemon juice and cook for another 4-5 minutes. Remove from heat, garnish with fresh parsley. ENJOY!