Red Wine Garlic Mushrooms

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Red Wine Garlic Mushrooms is a simple, hearty and healthy side dish. Use plump baby portobello mushrooms, plus lots of garlic and red wine, and have this fabulous dish on the table in about 25 minutes

This post and recipe card updated November 12, 2019

I never ate a whole lot of mushrooms growing up, and I don’t recall my parents ever cooking with them. When I did eat them, it was at a restaurant or at a friend’s home.

When I finally began to cook with mushrooms I used white button mushrooms because they were the most readily available. I tried large portobello mushrooms but wasn’t a fan of the texture. I finally changed my tune, and my Loaded Zesty Portobello Burger is one of my favorite sandwiches.

Now I always have mushrooms in the fridge and cook with them regularly. Spinach and Bacon Stuffed Mushrooms are a hit with my friends. When I’m feeling healthy I go with Roasted Mushroom and Green Bean Farro Salad. And Easy Pan Fried Mushrooms are my take on the restaurant appetizer.

I’m always on the lookout for easy side dishes. And when my friend David came over for Christmas dinner one year I needed something to complement the prime rib and Baked Homemade Mac and Cheese. I already had red wine on hand, so I created Red Wine Garlic Mushrooms

WHY THIS RECIPE WORKS

• It’s simple to make and on the table in about 25 minutes
• It’s an easy dish to make for a crowd
• The mushrooms are a wonderful complement to a variety of protein options

INGREDIENT TIPS FOR RED WINE GARLIC MUSHROOMS

Use mushrooms that are all about the same size, and trim the stems, so they cook evenly. If the mushrooms have excess dirt, simply wipe them clean with a towel.

Use a wine that you want to drink! There are only a couple of ingredients in the dish so make them count. And if you use a wine you don’t like, you will end up with mushrooms that you don’t like.

I use a nice red blend but you can use your favorite wine. The only thing I wouldn’t recommend is a very sweet wine because it competes with the savory note of the mushrooms.

Use real butter. It has more flavor than imitation, and a little bit goes a long way. I like to use avocado oil as well because it has a wonderful silky texture.

There’s no such thing as too much garlic in my book, so be generous with it. The wine and mushrooms mellow the harsh bite of the raw garlic

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.

STEP BY STEP INSTRUCTIONS

In a large skillet over medium heat, add butter and oil. When the butter melts, add garlic and cook for 2 minutes.

Add wine, bring to a low boil and reduce to a simmer.

Add mushrooms stem-side down, and spoon wine sauce over mushrooms.

Cook for 15 minutes, occasionally spooning more wine over the mushrooms. Add a squeeze of fresh lemon juice and cook for 2 minutes.

Remove from heat, garnish with fresh parsley, and serve

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.

FREQUENTLY ASKED QUESTIONS

What is the best type of mushrooms to use? I prefer baby portobello because they are hearty and hold up well to cooking.

Can you make this dish ahead? You could, but I don’t really recommend it because they won’t hold their heat very well and cold cooked mushrooms don’t taste that good.

What about leftovers? Red Wine Garlic Mushrooms are perfect for leftovers. Store them in an airtight container in the fridge for about 5 days.

MORE DELICIOUS SIDE DISHES

• Skillet Green Bean Casserole
• Mushroom Wild Rice Pilaf
• Orzo with Onion, Garlic & Peppers
• Farro with Spring Vegetables
• Baked Zucchini Carrot Tots
• Broccoli Salad with Homemade Dressing

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