Mushrooms, like meats, are easy to pair with wine. Red wines like elegant Pinot Noir, earthy Syrah, and flashy Zinfandel all pair well with the rich foresty flavors and textures of these wild and cultivated wild fungi. Full-bodied, barrel-fermented white and dry rosé wines can also pair well with these denizens of moist, cool places, depending on the nature of the recipe.
Although there are thousands of species of wild mushrooms, only about 30 are commonly used in cooking. Fortunately, some of the most delectable is also the most easily identified. However, as Humphries advises, only experienced foragers should attempt to gather mushrooms in the wild. The rest of us can easily find a good selection at specialty shops all year.
Here are the Best Wines for Cooking Mushrooms
1. White Wine
Mushrooms Sautéed in Wine and Garlic
Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as a crostini topping.
Buttery, garlicky mushrooms are addictively delicious when paired with white wine and thyme. The earthy flavor of the browned mushrooms shines through in this fantastic sauce.
Serve them straight from the skillet or atop a pile of buttery fettuccini for a delicious treat. Sautéed mushrooms pair well with a juicy grilled steak, pork chop, or chicken breast, or try a spoonful on crostini with a smear of goat cheese for an appetizer.
What you’ll Require
White button mushrooms or baby portobello mushrooms are both suitable for this recipe!
Olive Oil + Butter: The combination of olive oil and butter is critical. To begin, heat the olive oil over high heat until the mushrooms are golden brown, which adds SO much flavor! We will add the butter later for flavor and velvety silkiness.
Garlic: The recipe calls for four garlic cloves, so this dish is quite garlicky. The amount you use depends entirely on how much garlic you enjoy, and feel free to adjust the quantities in the recipe.
Use a dry white wine that you enjoy drinking. If you want to leave it out, try adding a splash of chicken broth.
Fresh Thyme: The thyme flavor complements the wine and garlic perfectly. If fresh thyme isn’t available, use dried thyme instead. Use half as many dried herbs as fresh.
Let’s Move Towards Our Recipe
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Servings: 4
Ingredients
- 16 oz. white or baby portobello mushrooms, cleaned and cut in half if large
- One tablespoon of olive oil
- Two tablespoons of unsalted butter
- One tablespoon minced garlic (about four cloves)
- ¼ cup dry white wine
- One teaspoon of fresh thyme
Instructions
Warm the olive oil in a large sauté pan (the mushrooms should fit in a single layer) over medium-high heat. Season with salt and pepper to taste. Toss the mushrooms in the oil to coat them all, then spread them out in a single layer.
Cook for four minutes without stirring on medium-high heat. Cook for 2 minutes without stirring after adding the wine.
Reduce the heat to medium-low and stir in the butter and garlic. Cook for 3-4 minutes more, frequently stirring, until the mushrooms are tender, the butter is melted, and the garlic is fragrant.
Remove from the heat, stir in the thyme, and serve immediately.
Notes
Make-ahead tip: Wash and slice the mushrooms ahead of time and refrigerate them until ready to use in this recipe.
Mushrooms can be refrigerated for up to a week in a tightly sealed container or frozen for up to 3 months.
Reheating Suggestions: Return the mushrooms to a skillet and reheat over low heat until warm. Alternatively, microwave them for 30-45 seconds or until warm.
Nutrition Information
Calories: 122kcal, Carbohydrates: 5g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 8mg, Potassium: 384mg, Fiber: 1g, Sugar: 2g, Vitamin A: 199IU, Vitamin C: 4mg, Calcium: 12mg, Iron: 1mg
Concerning this Recipe
A quick browning and toasting in a hot pan with olive oil, followed by a splash of dry white wine, transforms plain mushrooms. I’m telling you, the aroma of that wine when it hits the skillet is out of this world. The mushrooms are then bathed in garlicky butter with a fresh thyme herbal bouquet. Be still, my beating heart; the scent alone will make you fall in love.
The flavor is identical. When you bite into one of these little gems, you’ll find it difficult to stop eating them. And, hey, mushrooms are healthy. Mushrooms are high in fiber, vitamins, and minerals, making them nutritious for your diet. We’re not going to talk about the butter.
Make it yours
This is a simple recipe, and changing one ingredient can significantly affect the final product. Here are a few ideas:
If you don’t like garlic, leave it out or reduce the amount. We could substitute garlic powder for the minced garlic for a more subtle flavor.
Instead of white wine, try dry red wine. This substitution will significantly alter the flavor of the mushrooms as well as the final appearance. Use a wine that you enjoy drinking.
Substitute a different fresh herb for thyme. Sage, parsley, oregano, chives, and rosemary are good options. Again, a different herb (or combination of herbs) will significantly alter the flavor of this recipe.
To make a savory mushroom and onion side dish, sauté sliced onions with the mushrooms.
For more umami flavor, add a teaspoon or two of Worcestershire sauce. You could even use it instead of wine (but still only use a teaspoon or two).
Without wine, enjoy sautéed mushrooms. This basic sautéed mushroom with garlic butter recipe is our go-to!
Try roasted mushrooms in the oven or fried mushrooms in the air fryer.
Storage and Reheating Hints
Sautéed mushrooms keep well in the fridge. The sauce may be slightly separate, but the flavor will be fantastic. Refrigerate them for up to a week in a tightly sealed container or freeze them for up to 3 months in a freezer-safe container or bag.
Reheat the mushrooms in a skillet over low heat until they’re warmed for the best results. Alternatively, microwave them for 30-45 seconds to reheat.
2. Red Wine
Mushrooms in Red Wine
Let’s face it; mushrooms are simple to prepare; you already know they pair well with butter, and butter pairs well with garlic. Your entire house will smell divine as you begin to cook the garlic in butter. And because we had some nice Merlot red wine left over, we added a generous splash of red wine.
Simple recipes, as we all know, are the best. All you need are a few great ingredients. So this recipe is ideal for a busy weeknight; grill some great steaks and prepare these mushrooms for a restaurant-style dinner.
Red Wine Mushrooms Ingredients
The printable recipe card at the bottom of the page contains detailed measurements and instructions.
Mushrooms – we used cremini mushrooms today, but feel free to use white or a button if you prefer.
Butter and olive oil: We’ll start by combining olive oil and butter in a skillet to get that brown butter flavor without any of the burnt butter bitterness because the olive oil raises the smoke point.
Garlic: Use as much or as little garlic as you like.
Wine: We’d like a full-bodied red wine like Merlot or Cabernet Sauvignon. Remember that you should never cook with wine you would not drink.
Season to taste with salt and pepper.
Fresh chopped parsley liberally sprinkled over the dish at the end of preparation.
How to Properly Prepare Mushrooms
Mushrooms grow low to the ground, often containing dirt when sold in stores.
To clean them, wipe each mushroom with a damp paper towel or a soft mushroom brush to remove any dirt. If you must rinse them, use cool water and pat them dry thoroughly with paper towels. We should not soak the mushrooms. Because mushrooms absorb water like sponges, they do not brown well when cooked.
Making Red Wine Mushrooms
Cook the garlic:
- Heat the olive oil and butter until the butter melts in a medium skillet.
- Cook for about 30 seconds until the garlic begins to smell aromatic.
- Bring the red wine to a simmer.
Cook the mushrooms as follows: Toss in the mushrooms, making sure that each one is completely coated in the wine sauce. Season with salt and pepper to taste. Cook until the mushrooms are golden, then flip and cook until the other side is golden.
Serve garnished with parsley.
Prefer to Cook without Alcohol
You are not required to cook with wine if you do not wish to! Replace the red wine in this recipe with equal parts beef or chicken broth. Just ensure it’s low in sodium, so your dish doesn’t become too salty.
Notes:
This dish stays in an airtight container in the refrigerator for 3 – 4 days.
We don’t recommend freezing these mushrooms because they get mushy.
Please remember that nutritional information is only a guideline and can vary greatly depending on the products used.
Nutrition Information:
Calories: 168kcal (8%)Carbohydrates: 7g (2%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 15mg (5%)Sodium: 9mgPotassium: 546mg (16%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 177IU (4%)Vitamin C: 1mg (1%)Calcium: 26mg (3%)Iron: 1mg (6%)
Will these Recipes Work with Different Types of Mushrooms?
Certainly, We prefer button mushrooms because they are the least expensive and easiest to find, but any mushroom would work well in this recipe. Cremini (baby Bella), portobello, and shiitake mushrooms are among the first that come to mind. If you experiment with other varieties, please let me know how they turn out in the comments section!
Is there Any Non-Alcoholic Alternative to the Wine?
Even If you don’t drink alcohol, you can only use wine to flavor food. If you’re worried about the alcohol in the red wine, don’t be; it will all cook-off during the sautéing process.
We completely understand if you don’t like buying or keeping wine in the house. You can also use apple cider vinegar, red wine vinegar, sherry vinegar, or lemon juice as a substitute. We’re looking for just a hint of acidity to bring out the flavors of the mushrooms and seasonings.
Can I Cook with a Corked Wine?
Cooking with corked wine is not recommended because the cork taint will be evident in the finished dish.
Feel free to use up any leftover wine after you’ve checked it.
That doesn’t mean you can’t use the last of a bottle if it’s dried out or turned to vinegar.
What Wine Pairs Well with Mushrooms?
Mushrooms go well with wine. A dry, fruity red, such as Pinot Noir or Zinfandel, complements the earthy forest flavor of mushrooms. A barrel-aged white wine, such as Chardonnay or Viognier, complements the buttery flavor of these sautéed mushrooms. Sparkling wine is also delicious, and some craft beers, particularly the darker varieties, are fantastic. Field and Forest Products has a great guide to pairing wines with various foods.
What should you Serve with Sautéed Mushrooms?
Aside from eating these mushrooms straight from the pan, there are numerous ways to incorporate them into your menu. Serve with a juicy grilled steak or pork tenderloin, or with this balsamic marinated chicken. Sauté mushrooms to serve with pasta or Parmesan herb spaghetti squash. We should top crostini with a smear of goat cheese and a spoonful of sautéed mushrooms. Mushrooms are also delicious on baked potatoes.
Conclusion
One of my favorite quick go-to side dishes is this easy sautéed mushrooms recipe. As a result, you can make it frequently. The versatility of this recipe is perhaps its best feature. It pairs well with American, Indian, French, and Italian flavors and can be used to make a delicious breakfast, brunch, lunch, dinner, or side dish.
