Wine Glazed Mushrooms

These wine glazed mushrooms are cooked using an easy dry sauté method that brings out their natural flavor before butter, thyme, and red wine are added to create a rich, savory glaze. Serve them alongside steak, chicken, or pork, spoon them over burgers, or add them to your favorite risotto.

There’s a simple trick to making sautéed mushrooms that are beautifully browned instead of soggy: start them in a dry skillet. As the mushrooms cook, they release their own moisture, which is allowed to evaporate before any butter is added. The result is tender, flavorful mushrooms with a much better texture.

For these wine glazed mushrooms, the browned mushrooms are finished with butter, thyme, and red wine, which cooks down into a simple, savory glaze. Chicken broth can also be used in place of the wine. It’s an easy mushroom side dish that works just as well with a weeknight dinner as it does alongside steak or a holiday meal.

Why You’ll Love These Glazed Mushrooms

This simple cooking method gives mushrooms great flavor and texture without loading the skillet with butter from the beginning.

• Better texture: Dry sautéing allows the mushrooms to release their moisture before adding fat, helping them brown rather than steam in butter.
• Simple ingredients: Mushrooms, butter, thyme, salt, and wine are all you need.
• Easy to customize: Use red wine for a deeper flavor or chicken broth for an alcohol-free version.
• Versatile side dish: Serve these mushrooms with steak, chicken, pork, burgers, eggs, rice, or risotto.
• Easy technique to learn: Once you see how mushrooms behave in a dry skillet, it’s a method you can use for all kinds of mushroom recipes.

Ingredients You’ll Need

You only need a handful of ingredients to make these wine glazed mushrooms. Here are a few notes before you get started.

• Mushrooms: Button or cremini mushrooms both work well. Slice them fairly thick so they hold their shape as they cook.
• Butter: Added only after the mushrooms have released most of their moisture and started to brown.
• Thyme: Fresh or dried thyme pairs especially well with mushrooms and red wine.
• Salt: A little salt helps season the mushrooms as they cook.
• Red wine: Cooks down in the skillet to give the mushrooms their rich, savory finish. Choose a dry red wine you enjoy drinking.
• Chicken broth: You can substitute chicken broth for the wine if you prefer to cook without alcohol.

How to Dry Sauté Mushrooms

Dry sautéing simply means starting mushrooms in a hot skillet without butter or oil. Mushrooms naturally contain a lot of water, and cooking them this way allows that moisture to come out and evaporate before fat is added.

Start with a dry skillet. Heat a large skillet over high heat with no butter or oil. Add the sliced mushrooms, then reduce the heat to medium-high.

Let the mushrooms release their moisture. Stir frequently. The mushrooms will first begin to glisten, then release quite a bit of liquid into the skillet.

Continue cooking until the liquid evaporates. Season lightly with salt and keep cooking, stirring occasionally, as the moisture cooks away.

Watch for browning. Once most of the liquid has evaporated, the mushrooms will begin to brown. This is when they’re ready for the butter and seasonings.

How to Make Wine Glazed Mushrooms

Once the mushrooms have released their moisture and begun to brown, the rest of the recipe comes together quickly.

Add the butter and thyme. Stir in the butter and thyme and continue sautéing for 2 to 3 minutes, allowing the mushrooms to brown further.

Add the wine. Pour in the red wine and increase the heat. Cook until the wine has reduced and the mushrooms are coated in a buttery, savory glaze.

Taste and serve. Season with additional salt if needed and serve the mushrooms warm.

Red Wine or Chicken Broth?

Red wine gives these mushrooms a deeper, richer flavor and is my first choice for this recipe, but chicken broth works very well too. Simply substitute an equal amount of chicken broth for the wine and let it reduce in the same way.

What to Serve with Glazed Mushrooms

These savory glazed mushrooms make an easy side dish for steak, pork, chicken, or other roasted meats. They’re also delicious spooned over burgers, served alongside eggs, or paired with potatoes or rice. If you love mushrooms, try my Mushroom Risotto for another rich and savory way to enjoy them.

Storing and Reheating

Store leftover glazed mushrooms in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them gently in a skillet over medium-low heat until warmed through. You can also reheat them in the microwave, but the skillet does a better job of restoring their texture.

Tips for the Best Glazed Mushrooms

• Don’t crowd the skillet. Give the mushrooms enough room to release their moisture and allow it to evaporate.
• Wait to add the butter. Let the mushrooms release most of their liquid and begin browning first.
• Keep cooking through the watery stage. Seeing quite a bit of liquid in the skillet is normal—the mushrooms will eventually reabsorb some and the rest will evaporate.
• Use a dry wine. A dry red wine gives the mushrooms rich flavor without making the glaze sweet.
• Let the wine reduce. The mushrooms are ready when most of the wine has cooked away and they’re coated in the buttery glaze.

Frequently Asked Questions

Here are a few helpful answers to common questions about making wine glazed mushrooms and getting the best flavor and texture.

Can I use white wine instead of red wine?

Yes. A dry white wine works well and gives the mushrooms a slightly lighter flavor than red wine. Sauvignon Blanc, Pinot Grigio, or another dry white wine are all good choices.

What kind of red wine is best for glazed mushrooms?

Use a dry red wine that you enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. You don’t need an expensive bottle, but avoid sweet wines or cooking wines.

Can I make glazed mushrooms without wine?

Yes. Substitute an equal amount of chicken broth for the red wine and let it reduce in the skillet the same way. The flavor will be a little different, but the mushrooms will still have a delicious buttery, savory glaze.

Why do you dry sauté mushrooms?

Dry sautéing allows the mushrooms to release their natural moisture before butter or oil is added. As that moisture evaporates, the mushrooms begin to brown, giving them deeper flavor and a better texture.

Do you wash mushrooms before sautéing them?

You can quickly rinse mushrooms under cool water and pat them thoroughly dry, or clean them with a damp paper towel. Avoid soaking them, since excess moisture can slow down browning.

These wine glazed mushrooms are simple enough for a weeknight but flavorful enough to serve with a special dinner. Once you try the dry sauté method, it’s an easy technique to use anytime you’re cooking mushrooms. Finish them with red wine for a rich, savory glaze, or use chicken broth for an equally delicious alcohol-free option.

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Wine Glazed Mushrooms

These wine glazed mushrooms are dry sautéed until their natural moisture evaporates and they begin to brown, then finished with butter, thyme, and red wine for a rich, savory glaze. Use chicken broth instead of wine for an easy alcohol-free option.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 5 people

Calories 133

Author Sally Humeniuk

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Ingredients 

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• 1 pound button or cremini mushrooms
• 4 Tbsps butter
• ½ tsp fresh thyme
• ½ tsp sea salt or to taste
• ⅓ cup red wine or chicken stock

Instructions

• Heat a DRY frying pan to high heat. Add your 1 pound mushrooms.
• Start with a dry skillet. Heat a large dry skillet over high heat. Add the mushrooms, with no butter or oil, and reduce the heat to medium-high.
• Release the moisture. Cook, stirring often. The mushrooms will quickly begin to glisten and release their natural moisture. Add the salt and continue cooking, stirring occasionally.
• Cook until the liquid evaporates. Continue cooking until most of the moisture has evaporated and the mushrooms begin to brown. You may even hear them start to squeak as the pan becomes dry.
• Add the butter and thyme. Add the butter and thyme and sauté for 2 to 3 minutes, stirring occasionally, as the mushrooms continue to brown.
• Glaze the mushrooms. Add the red wine or chicken stock and increase the heat to high. Cook, stirring occasionally, until the liquid has reduced completely and the mushrooms are coated in the buttery glaze.
• Serve. Taste and add additional salt if needed. Serve warm as a side dish or spoon over steak, burgers, eggs, rice, or your favorite main dish.

Notes

• Start with a dry skillet. Don’t add butter or oil at the beginning. The mushrooms need time to release their natural moisture before the butter is added.
• Don’t worry about all the liquid. The mushrooms will release quite a bit of moisture as they cook. Keep cooking until most of it has evaporated and the mushrooms begin to brown.
• Give them enough room. Use a large skillet so the mushrooms aren’t overly crowded and their moisture can evaporate efficiently.
• Choose a dry red wine. Cabernet Sauvignon, Merlot, or Pinot Noir all work well. A dry white wine can also be used for a lighter flavor.
• For an alcohol-free version, substitute an equal amount of chicken broth for the wine.
• Let the glaze reduce. Cook until the wine or broth has reduced and the mushrooms are coated in the buttery glaze rather than sitting in liquid.
• Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a skillet for the best texture.

Nutrition Facts

Wine Glazed Mushrooms

Amount Per Serving

Calories 133 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 31mg10%

Sodium 125mg5%

Potassium 532mg15%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 350IU7%

Vitamin C 0.04mg0%

Calcium 24mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Simply Recipes.