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These Red Wine Mushrooms make for a simple delicious side dish featuring cremini mushrooms tossed in butter, red wine and garlic. Perfect side dish to a juicy steak.
Cooking With Mushrooms
Mushrooms are one of my favorite sides especially if you’re having them with a nice big juicy steak. But mushrooms hold a dear place in my heart because I remember as a child picking mushrooms with my grandfather, and it’s one of the only memories I have of him. We’d go hiking and pick lots of mushrooms which we’d have for dinner.
I love all types of mushrooms, shiitake, oyster, cremini, or just plain white mushrooms. In this recipe here I used cremini mushrooms because it’s what I had in the fridge. A big bag of cremini mushrooms, that were just begging me to cook them in some special way.
Red Wine Mushrooms
Let’s face it, mushrooms are easy to cook, you know they go great with butter and butter goes great with garlic. As you start to cook that garlic in butter, your whole house will smell heavenly. And since I had some nice Merlot red wine left, I threw in a big splash of red wine.
I’ve said it before and I’m going to say it again, simple recipes are the best. A few great ingredients is all you need. So this recipe here is perfect for a busy weeknight, just throw some great steaks on the grill, make these mushrooms and you’ve got a restaurant style dinner.
Ingredients In Red Wine Mushrooms
- Mushrooms – Cremini mushrooms are what I used today but feel free to use white or button if you’d prefer.
- Butter and olive oil – We’re going to begin our recipe by combining olive oil and butter in a skillet, this will ensure we get that brown butter flavor without any of the burnt butter bitterness as the olive oil raises the smoke point.
- Garlic – Use as much or little as you like.
- Wine – We want a nice fully bodied red wine, something like a Merlot or Cabernet Sauvignon. Keep in mind that you never want to cook with wine you wouldn’t drink.
- Seasoning – Salt and pepper to taste.
- Parsley – Fresh chopped up and sprinkled over liberally right at the end of preparing the dish.
How To Prep Your Mushrooms Properly
Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, I never wash mushrooms because they will get waterlogged.
To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. If you do want to rinse them, rinse them with cool water and pat them dry really well with paper towels. Do not soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.
How To Make Red Wine Mushrooms
- Cook the garlic: In a medium size skillet heat the olive oil together with the butter until the butter melts. Add garlic and cook for about 30 seconds until garlic is starting to get aromatic. Add red wine and bring to a simmer.
- Cook the mushrooms: Throw in the mushrooms and toss so that each mushroom is fully coated in the wine sauce. Season with salt and pepper. Cook until mushrooms are golden, turn mushrooms and cook on the other side until golden.
- Garnish with parsley and serve.
Prefer To Cook Booze Free?
You most definitely don’t have to cook with wine if you’d prefer not to! Just substitute the red wine in this recipe for equal amounts of broth, either beef or chicken. Just be sure it’s low sodium so as to ensure your dish doesn’t get too salty.
What Can I Serve With My Mushrooms?
These go alongside rich entrees perfectly I love to spoon them alongside some meaty meals to really round out my dinners.
- Roast Chicken
- Braised Lamb Shanks
- Baked Lemon Pepper Salmon
- Cranberry Pork Roast
- Prime Rib Roast
- Brined roast Turkey Breast
Storing Leftover Sautéed Mushrooms
This dish will store well in an airtight container in the fridge for 3 – 4 days. I don’t recommend freezing these mushrooms as they tend to get very mushy.
Craving More Mushroom Dishes? Try These Recipes:
- Italian Roasted Mushrooms and Veggies
- Sautéed Garlic and Parmesan Mushrooms
- Bacon And Parmesan Stuffed Mushrooms
- Creamy Garlic Parmesan Mushrooms
- Couscous Pilaf With Sautéed Mushrooms
- Garlic Butter Mushrooms
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Mushroom Arugula Warm Salad
- Cream Of Mushroom Soup
- Mushroom Rice
- 8 ounce cremini mushrooms
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon butter (unsalted)
- 1/4 cup red wine
- salt and pepper to taste
- parsley for garnish
- In a medium size skillet heat the olive oil together with the butter until the butter melts. Add garlic and cook for a minute until garlic is starting to get golden. Add red wine and bring to a simmer.
- Throw in the mushrooms and toss so that each mushroom is fully coated in the wine sauce. Season with salt and pepper. Cook until mushrooms are golden, turn mushrooms and cook on the other side until golden.
- Garnish with parsley and serve.
- This dish will store well in an airtight container in the fridge for 3 – 4 days.
- I don’t recommend freezing these mushrooms as they tend to get very mushy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.