Portobello mushrooms in red wine

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice offers a similar flavor profile without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Wash the baby portobello mushrooms well to remove dirt.

Cut just the bottom of the mushroom stems, leaving the rest intact for flavor and texture.

Slice the mushrooms into half-inch thick slices.

Preheat a pan over medium heat.

Add olive oil and butter to the pan to prevent the butter from burning.

Once melted, add the sliced mushrooms and mix well to coat in the butter.

Add coarse ground pepper and kosher salt, mixing everything well.

Cover the pan and let cook for about 4 to 5 minutes to soften the mushrooms.

After 4 to 5 minutes, uncover the pan and add the red wine, using a wine you enjoy.

Continue to cook with the lid off, allowing the mushrooms to absorb the wine flavors, the alcohol to boil off, and the liquid to evaporate and thicken.

Stir occasionally and keep an eye on the mushrooms to prevent burning.

Once the liquid has mostly boiled off, the mushrooms are done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens