Since I started making mushrooms this way, I haven’t tried another variation since.
Mushrooms soaked in butter and red wine, rendering them dark and luscious. Why would I?
Buttery Mushrooms in Red Wine
8 oz. white mushrooms, sliced
3-5 tablespoons butter
drizzle of olive oil
1/8 – 1/4 cup red wine (I’ve used Pinot Noir, Cabernet and Shiraz-Grenache)
salt and pepper, to taste
pinch of herbs de Provence (optional)
Melt butter and olive oil in a large pan on medium heat.
Add mushrooms to pan, stirring occasionally until mushrooms have almost cooked through. Add salt.
Pour in the wine and let the liquid reduce and darken, about 6-10 minutes. Stir occasionally.
Take off heat and sprinkle herbs de Provence and black pepper over top.
It’s a challenge not to hoard these and turn them into one serving, but I’d advise keeping it at two. Mushrooms are pretty healthy, but when they drink butter and wine, I’d say it brings it down a bit in the nutrition department. Eat leafy greens for balance, if you care. Dig in and enjoy with a juicy steak, if you don’t!