How to Make the Best Sautéed Mushrooms with Red Wine and Rosemary

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Trim the bottom off the white button mushrooms and quarter them to ensure they are the same size for even cooking.

Cut the stems off the oyster mushrooms and tear larger pieces in half, aiming for 1 to 1.5 inch pieces.

Stem the shiitake mushrooms and quarter the larger ones, ensuring all mushrooms have flat edges for browning.

Place the mushrooms in a cold 12-inch non-stick skillet and add 1/4 cup of water.

Crank the heat to high and stir the mushrooms around to help them release moisture.

Cook the mushrooms until they collapse and the pan is almost dry, which takes about 7 minutes.

Once the pan is dry, add 1/2 teaspoon of oil and reduce the heat to medium high to start browning the mushrooms.

Clear the center of the skillet and add 1 tablespoon of unsalted butter, allowing it to melt.

Add 1 minced shallot, 1 teaspoon of fresh rosemary, 1/4 teaspoon of table salt, and 1/4 teaspoon of black pepper, stirring to combine.

After 30 seconds, add 1/4 cup of dry red wine and 1 tablespoon of cider vinegar to the skillet.

Cook until the pan is dry again, about 2-3 minutes, then add 1/3 cup of chicken broth to lightly coat the mushrooms.

Let the mixture simmer until it reduces by half, adjusting seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens