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Mushroom Sauté with Rosemary, Garlic, and Red Wine


This Mushroom Sauté is a quick and easy enough for a weeknight, yet elegant enough for a holiday side dish.


  • 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


  1. Melt the butter in a large 12 inch skillet over medium heat.
  2. Add the mushrooms, garlic, and salt, and stir until the mushrooms absorb the butter.
  3. Sauté until the mushrooms cook down and all of the liquid they produce is mostly evaporated, about 10 minutes, stirring only occasionally.
  4. Add the red wine, and cook until it cooks off and evaporates, another 5 minutes.
  5. Toss the mushrooms with the rosemary. Taste and add additional salt and pepper to taste.
  • Prep Time: 2 mins
  • Cook Time: 15 mins


  • Serving Size: 1 serving
  • Calories: 98
  • Sugar: 3.25g
  • Sodium: 355.75mg
  • Fat: 6g
  • Carbohydrates: 6g
  • Protein: 4g