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Not only does this work as a side dish, if you want, you can totally make this a vegetarian or vegan dinner. Serve the mushrooms over a bed of creamy polenta, like I did, and you are set. That’s a dinner my dreams are made of.
Apparently mushrooms are a huge divider. People either love them or they hate them. I don’t understand the haters. Mushrooms make me swoon. Just looking at these pictures creates a Pavlov response in me that makes me want to start cooking at 5 o’clock in the morning. Unfortunately, I’ve eaten up all the mushrooms in the house, so I’m going to have to wait. I hope you don’t have to wait too long before you try these mushrooms. Have a fabulous weekend, friends!
Mushroom Sauté with Rosemary, Garlic, and Red Wine
- Total Time: 17 mins
- Yield: 4 servings 1x
Description
This Mushroom Sauté is a quick and easy enough for a weeknight, yet elegant enough for a holiday side dish.
Ingredients
- 1 pound sliced baby bella mushrooms, cleaned
- 2 tablespoons butter, ghee (or use olive oil to make this vegan)
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 cup red wine
- 1 sprig of rosemary, roughly chopped
Instructions
- Melt the butter in a large 12 inch skillet over medium heat.
- Add the mushrooms, garlic, and salt, and stir until the mushrooms absorb the butter.
- Sauté until the mushrooms cook down and all of the liquid they produce is mostly evaporated, about 10 minutes, stirring only occasionally.
- Add the red wine, and cook until it cooks off and evaporates, another 5 minutes.
- Toss the mushrooms with the rosemary. Taste and add additional salt and pepper to taste.
- Prep Time: 2 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1 serving
- Calories: 98
- Sugar: 3.25g
- Sodium: 355.75mg
- Fat: 6g
- Carbohydrates: 6g
- Protein: 4g
I am *making* this right now… and afraid I’ll eat it all before it hits the table! I’m serving it with air fried chicken thighs, seasoned with just salt and pepper as to not take away from this- yummmmm… also white rice… but I’m sure no one will care about the rice!
Can this dish be made and then frozen?
I have not tried it, so I can’t be sure, but my instincts tell me it should work fine.
I just made this and served it with New York Strips and cauliflower mash. They were AMAZING! I could seriously eat this side dish as a main course.
Great to hear, Cindy!
I don’t understand the haters either especially with a recipe like this. My family will love it!
MMM MMM MMM! I love to make mushrooms exactly like this and put them on top of a bison burger — so good!
I love mushrooms on everything!
MMM MMM MMM! I love to make mushrooms exactly like this and put them on top of a bison burger — so good!