Mushrooms in Red Wine Sauce
Indulge in the rich, earthy flavors of Mushrooms in Red Wine Sauce, a gourmet yet easy-to-make dish perfect for elevating any meal. This savory recipe features tender cremini mushrooms simmered in a luscious blend of dry red wine, garlic, and fresh thyme, creating a deeply flavorful sauce. A touch of heavy cream adds velvety smoothness, while shallots and parsley provide aromatic depth and a pop of freshness. Ready in just 35 minutes, this versatile dish is ideal as a side, a decadent topping for steaks or pasta, or a standalone vegetarian delight. Whether you're hosting a dinner party or craving a cozy night in, this recipe is sure to impress. Keywords: red wine mushrooms, creamy mushroom sauce, vegetarian side dish, savory mushroom recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves
- 2 medium Shallots
- 500 grams Cremini mushrooms
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 cup Red wine (dry)
- 0.5 cups Beef or vegetable broth
- 2 tablespoons Heavy cream
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Clean the mushrooms with a damp cloth and slice them into thick, even pieces. Mince the garlic and finely chop the shallots.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Add the minced garlic and chopped shallots to the skillet. Sauté for 2-3 minutes or until fragrant and translucent, stirring frequently to avoid burning.
Increase the heat slightly and add the sliced mushrooms to the skillet. Stir to coat them evenly with the oil and butter mixture.
Season the mushrooms with salt, black pepper, and fresh thyme. Cook for about 7-8 minutes until the mushrooms release their juices and begin to brown. Stir occasionally to prevent sticking.
Once the mushrooms are browned, pour in the red wine. Stir well, scraping the bottom of the skillet to deglaze and lift any browned bits.
Add the beef or vegetable broth and bring the mixture to a gentle simmer. Cook uncovered for 8-10 minutes, allowing the liquid to reduce and thicken slightly.
Stir in the heavy cream and simmer for an additional 2-3 minutes to create a velvety sauce.
Taste and adjust seasoning with more salt or pepper as needed.
Remove from heat and garnish with fresh parsley if desired. Serve hot on its own or as a topping for your favorite dish.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 17.9 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2925 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
