Red Wine Mushrooms are a flavorful mix of buttery, garlicky mushrooms with the rich taste of red wine, seasoned just right for the perfect side dish. Or, just enjoy a bowl on their own, they are so good! If you love mushrooms, I also have Burgundy Mushrooms you will want to try, too!
Ingredients & Substitutions
Butter: Salted butter provides the richness and smooth texture of the mushrooms. If using unsalted butter, you may want to add a bit more salt to the recipe, to taste.
Garlic: A full head of garlic, about 10-12 cloves adds plenty of flavor to the mushrooms!
Mushrooms: The main ingredient is white button mushrooms, which have a mild taste that absorbs the other flavors in the dish. You could use other varieties of mushrooms, too, like cremini, chopped portobello, or shiitake mushrooms.
Wine: Look for dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir to use as the base of the sauce. I like to choose a wine that I enjoy drinking since its flavor will concentrate during the reduction process. If you are looking for a delicious mushroom recipe without wine, check out my Ranch Mushrooms.
Seasonings: Salt and pepper are the only seasonings you need for these mushrooms!
How To Serve Red Wine Mushrooms
Red wine mushrooms are delicious on their own or as a side dish, but there are a variety of other ways to enjoy them, too! Try some of these tasty options:
- Serve the mushrooms over a pile of pasta with a little parmesan cheese.
- Use them as a topping for steak or chicken.
- Spread them over pizza crust dough for a pizza topping.
- Fill an omelet with the mushrooms or add them to your scrambled eggs.
- Mix into creamy risotto.
- Pair the red wine mushrooms with cheese over toasted bread or crostini.
How To Store Red Wine Mushrooms
To store mushrooms, first, let them cool completely. Then, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the microwave or on the stovetop. They are really good as leftovers, too, because the flavors all meld together. Yum!
Red Wine Mushrooms
Ingredients
- ½ cup (1 stick / 113 g) salted butter
- 1 head garlic cloves, (10-12 cloves) separated, paper removed
- 2 pounds white button mushrooms, cleaned, ends trimmed
- 2 ½ cups (20 ounces) dry red wine
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
- parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium-low heat, melt butter.
- Add the garlic, mushrooms, and wine.
- Bring to a boil. Continue cooking for 45-50 minutes, stirring occasionally and scraping the bottom of the pan as needed, until mushrooms are tender and most of the liquid is evaporated. They will be very dark and rich colored.
- Add salt and pepper. Garnish with parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The perfect side dish has entered the scene! If you are a fan of mushrooms, these should be your new go-to recipe! They pair perfectly with everything from steak to chicken.
Elizabeth
These mushrooms are so good! I actually tried these the next day and they were so flavorful that I went back and heated up some more!
Rachael
These are so rich and flavorful. They cook down so you will want to make a double batch for sure!
Bella
Such a delicious way to prepare mushrooms! The red wine soaks into the mushrooms. Each bite is rich, earthy, and flavorful!
Selena
Those mushrooms soaked up the red wine flavor so nicely! Would be perfect with a juicy steak. Give me alllllll the mushrooms!!
I totally enjoy and copy your recipes. Most, but not all. Hey, different tastes. I also admire your family homesteading. I wish you well.
Having lived in the Alaska woods well off the grid for a few years I can truly appreciate what your family wants.
Keep those wonderful recipes coming.
God bless your family.
Mike in South Carolina
Retired USAF