Amazing Garlic Mushrooms with Shallots & Red Wine | Quick & Easy Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

Remove the stems from 12 button mushrooms for better texture and flavor absorption.

Rinse the mushrooms under cold running water and pat them completely dry to remove excess dirt.

Thinly slice 2 shallots after removing the skin and one outer layer for better texture.

Twist 4 cloves of garlic to easily remove the skin and finely mince the garlic.

Finely chop a generous handful of fresh parsley.

Reserve a generous quarter cup (60 milliliters) of red wine; substitute with broth or half the amount of red wine vinegar if desired.

Heat a large fry pan over medium-high heat for about 3 minutes until hot.

Add 2 tablespoons (30 milliliters) of extra virgin olive oil to the hot pan.

Add the sliced shallots to the pan and continuously mix for about 20-30 seconds to prevent burning.

Add the mushrooms whole side up to the pan and continue to mix to evenly sauté them for about 2 minutes.

Flip the mushrooms to sauté the other side evenly.

Add the minced garlic to the pan and mix continuously for about 30 seconds until aromatic, being careful not to overcook.

Pour in the reserved quarter cup of red wine and add 2 tablespoons of freshly chopped parsley (about 7.5 grams).

Season with sea salt and freshly cracked black pepper, then mix everything together.

Cook for about 3 minutes until the red wine thickens and the alcohol burns off.

Toss the mushrooms to coat them in the sauce before removing the pan from heat.

Transfer the mushrooms to a dish whole side up and pour the sauce over them.

Sprinkle with some freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens