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Red Wine Sautéed Mushrooms
These red wine sautéed mushrooms serve up the most unique and flavorful side dish that can be made in minutes! All you need for this recipe are mushrooms, onions, and red wine – these key ingredients combine to make an absolutely delicious dish that you and your family will love!
Cooking With Wine
When I started cooking with wine, I quickly realized that even a little goes a long way. A dry white wine pairs excellent with mussels or clams, while red wine is a delicious addition to red pasta sauce. Mushrooms were my favorite thing to cook with a little red wine in college because they were cheap, easy, and turned out delicious – which is why I still make them to this day!
If you’re concerned about alcohol in this dish you need not worry – by the time you mushrooms are cooked and ready to serve, the alcohol will have cooked right out of this dish leaving only flavor behind. This recipe also only calls for a touch of red wine because a little really does go a long way. Mushrooms are great with red wine because they absorb it and cook down during the cooking process, giving you little flavor bombs by the time you serve them up! The red wine flavor pairs wonderfully with grilled steak, and can even be used to top off your protein of choice.
Why I Love This Recipe From a Health-Perspective
I am very intentional with my ingredients, I like to develop recipes that are both delicious and that will work for me by offering extra nutritional benefits to my body. Mushrooms offer excellent health benefits and are easy to make, adding flavor and nutritional benefits to the dish you serve them with.
Earlier this year, I discovered that my body produces antibodies that attack my thyroid. My doctor highly recommended that I stick to an anti-inflammatory diet because of the correlation between thyroid function and inflammation. I create most recipes, including these red wine sautéed mushrooms, with anti-inflammatory properties in mind. I’ve noticed that eating as clean as possible has made me feel better, heal faster, and help with my overall cognitive function. I am by no means a doctor or registered dietician, but I did want to share my personal “why” for creating recipes like this one because eating this way really has positively impacted my health, and I figured maybe it could help others, too.
Ingredients:
- Baby Bella Mushrooms
- Dry Red Wine
- Olive Oil
- Sweet Onion
- Fresh Chives (optional garnish)
How to Make Red Wine Sautéed Mushrooms
Prepare Your Ingredients: Start by slicing up your mushrooms – you’ll want them to be about one centimeter thick. Next, dice up your sweet onion and set aside.
Begin Your Sauté: Add olive oil to a sauté pan over medium heat and allow it to heat for one minute before adding in your diced onions. Cook your onions for 2-3 minutes, periodically moving them with a spatula until they start to turn a golden yellow color, then add in your mushrooms and cook for another 3-5 minutes (they should begin to cook down) before adding in your wine.
Cook Down Your Mushrooms: Continue to periodically move your veggies around in the wine, turning down your heat if necessary so that they don’t begin to cook too aggressively (this should be more of a low and slow cooking approach).
Serve your mushrooms: Once cooked through, your mushrooms will appear shrunken in size and your red wine will have absorbed into the veggies and cooked off (about 15 minutes). At this point, remove your mushrooms from the heat and transfer them to a serving dish
Serve and enjoy!
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My Family’s Favorite Red Wine Sautéed Mushrooms
Ingredients
- 8 oz Baby Bella Mushrooms
- 1/2 c sweet onion (diced)
- 1/2 c + 2 tbsp dry red wine
- Fresh chives (optional garnish)
Instructions
- Prepare Your Ingredients: Start by slicing up your mushrooms – you’ll want them to be about one centimeter thick. Next, dice up your sweet onion and set aside.
- Begin Your Sauté: Add olive oil to a sauté pan over medium heat and allow it to heat for one minute before adding in your diced onions. Cook your onions for 2-3 minutes, periodically moving them with a spatula until they start to turn a golden yellow color, then add in your mushrooms and cook for another 3-5 minutes (they should begin to cook down) before adding in your wine.
- Cook Down Your Mushrooms: Continue to periodically move your veggies around in the wine, turning down your heat if necessary so that they don’t begin to cook too aggressively (this should be more of a low and slow cooking approach).
- Serve your mushrooms: Once cooked through, your mushrooms will appear shrunken in size and your red wine will have absorbed into the veggies and cooked off (about 15 minutes). At this point, remove your mushrooms from the heat and transfer them to a serving dish. Optional: garnish with fresh chives
Serve and enjoy!
For more recipes like this one, follow me on social media at @dinneratallis!