Red Wine Mushrooms are a simple and delicious side dish made with cremini mushrooms, butter, red wine, and garlic. A delicious side dish to go with a meaty steak. Let’s face it, mushrooms are simple to prepare, and you already know how well they pair with butter and garlic. Your entire house will smell beautiful as you saute that garlic in butter. I also tossed in a big splash of red wine because I had some great Merlot red wine leftover.
Mushrooms used cremini mushrooms in this dish (with the stems removed). However, you may use any mushroom species in this recipe; modify the cooking time accordingly. If you want to try something different, recommend baby Bella mushrooms or roughly sliced portobello mushrooms. You’ll be using red wine because these are red wine mushrooms, and a dry red is what I recommend and prefer. Chose Cabernet Sauvignon and was ecstatic with how these mushrooms turned out.
How to Make Red Wine Mushrooms?
Let’s face it, mushrooms are simple to prepare, and you already know how well they pair with butter and garlic. Your entire house will smell beautiful as you saute that garlic in butter. I also tossed in a big splash of red wine because I had some great Merlot red wine leftover.
Cremini mushrooms were utilized; however, white or button mushrooms might also be used. Olive oil and butter We’ll start with blending olive oil and butter in a skillet, which will ensure that we obtain that brown butter flavor without the bitterness of burnt butter because the olive oil boosts the smoke point.
Garlic You can use as much or as little as you want. We’re looking for a full-bodied red wine, like Merlot or Cabernet Sauvignon. Remember that you should never cook with wine that you wouldn’t drink yourself.
Season with salt and pepper to taste. Freshly chopped parsley liberally sprinkled over the dish shortly before serving.
Ingredients:
The printable recipe card at the bottom of the page has detailed measurements and directions.
- Mushrooms -I used cremini mushrooms today, but you may use white or button mushrooms.
- Butter and olive oil -We’ll start by mixing olive oil and butter in a skillet, which will ensure that we obtain that brown butter flavor without the bitterness of burnt butter because the olive oil raises the smoke point.
- Garlic-Use as much or as little garlic as you like.
- Wine –We’re looking for a full-bodied red wine, such as Merlot or Cabernet Sauvignon. Remember that you should never cook with wine that you wouldn’t drink yourself.
- Season –taste with salt and pepper.
- Parsley-Fresh parsley cut finely and liberally sprinkled over the dish shortly before serving.
Instructions:
- Heat the olive oil and butter together in a medium skillet until the butter melts. Cook for another minute or until the garlic begins to turn golden. Bring the red wine to a low simmer.
- Toss in the mushrooms, ensuring that each is completely covered in the wine sauce. Salt & pepper to taste. Cook until golden brown, then flip and cook until golden brown on the other side.
- Serve garnished with parsley.
How to Choose Mushrooms for Making Red Wine Mushrooms?
Finding fresh, plump mushrooms is the first step. (Obviously, canned food is out.) Canned mushrooms are a heinous crime against all mushrooms.)
Mushrooms are frequently sold in cellophane-covered packets or loose at grocery stores, where you can pick your own. Either choice is acceptable. Pass them over if they appear wilted, have browning patches, or are sticky. They’ve outlived their usefulness.
There are a plethora of options. The oyster mushroom is my personal favorite. Oyster mushrooms have a subtle flavor, and when cooked, they take on a fatty character that I enjoy.
They are, however, at least twice as expensive as cremini or white buttons. As a result, I categorized them as an indulgence. I’m going with easy and affordable for today’s red wine mushrooms. If you have the opportunity, try making the dish with oyster mushrooms.
How to Prepare Mushrooms Correctly for Red Wine Mushrooms?
Mushrooms grow low to the ground, so they’ll frequently have some dirt on them when sold in stores. I never wash mushrooms, however, because they will become waterlogged.
To clean them, wipe each mushroom with a damp paper towel or a soft mushroom brush to eliminate any dirt. If you must rinse them, do so with cool water and then pat them dry well with paper towels. The mushrooms should not be soaked. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.
Is Red Wine a Good Match for Mushrooms?
Mushrooms, like meats, are easy to combine with wine. The foresty rich aromas and textures of these magnificent mushrooms, both wild and cultivated, pair well with red wines like refined Pinot Noir, earthy Syrah, or flamboyant Zinfandel. Shiitake, portabella, porcini, and morel mushrooms are earthy, meaty mushrooms that match nicely with full-bodied wines like barrel-aged chardonnay, pinot noir, Nebbiolo, syrah, cabernet sauvignon, or zinfandel.
Mushroom soups come in various flavors, from silky and creamy to dark and woodsy. Chardonnays and other white wines, especially oaked ones, go nicely with creamy mushroom soups. Pinot Noirs and other dark red wines that have been oak-aged and have subtle, earthy tones pair best with darker soups.
What’s the Best Way to Taste Mushrooms?
Sauté mushrooms in duck fat, lard, or fat extracted from bacon or pancetta for even more flavor. To get the maximum flavor out of the pan, deglaze it. Deglaze the pan with delicious liquids like sherry, wine, stock, or cream to remove some of the mushroom taste that has clung to it. Edible mushrooms have a meaty, earthy, slightly woody flavor and are one of the foods that contain Umami, the fifth primary taste.
According to chefs, Umami is a savory, brothy flavor that spreads across the tongue and stays in the mouth. Maitake. This mushroom, sometimes known as Hen-of-the-Wood, is the tastiest. It’s safe to assume that we’re big admirers of maitake mushrooms. It’s adaptable, and it’s just as excellent on pizza as it is sautéed in butter.
Why Does Pinot Noir Pair Well With Mushrooms?
It blends pinot’s fondness for smokey bacon aromas and earthy mushroom melodies to create a delectable (and simple) starter. When it comes to pairings with mushrooms, bacon, and even onions, pinot noir has a leg up thanks to its lighter-style tannins and excellent acidity. Pinot Noir goes well with various cuisines, including salmon and other fatty fish, roasted chicken, and pasta dishes; more significant, more tannic Pinots go well with duck and other game birds.
casseroles, and, of course, stews like beef bourguignon. Gone are the days when fish was solely served with white wine. It’s usually best to avoid Pinot Noir with delicate seafood like oysters, but an example with minimal tannin will go well with scallops, lobster, and shrimp.
What is The Healthiest Method of Preparing Mushrooms?
The researchers determined that grilling or microwaving mushrooms preserves their nutritional characteristics better than frying or boiling them, as fried and boiled mushrooms had much lower antioxidant activity. While raw mushrooms are excellent in salads, mushrooms are more nutritious when cooked, and toxins and carcinogens are also destroyed when mushrooms are cooked.
Many components in mushrooms, including potent antioxidants like carotenoids and ferulic acid, become more available after being cooked. They discovered that frying mushrooms resulted in the most significant loss of protein and antioxidants while also increasing the fat content of the fungus.
Conclusion
You’re under no need to cook with wine if you don’t want to! Replace the red wine in this recipe with equal amounts of beef or chicken broth. Just make sure it’s minimal in sodium, so your dish doesn’t get excessively salty. Red Wine Mushrooms are a delicious side dish that’s easy to prepare. This veggie side dish is a winner, sautéed with fresh herbs and butter. They pair well with thyme, oregano, parsley, garlic, and other herbs. Red Wine Mushrooms are a delicious accompaniment to a succulent steak, chicken, or salmon. This is a simple mushroom dish that anyone can make! They’re suitable for any day of the week and holiday banquets.
