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  • The Main Dish
  • 30 Minutes or Less
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  • Vegetarian
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Wine or Broth Glazed Mushrooms and Dry Saute Tutorial

9 Comments

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Wine glazed mushrooms add elegance to any meal. This recipe starts with dry sautéed mushrooms and the glaze can be completed with butter, wine or broth.

Glazed Mushrooms served on a white plate

Mushrooms. Add sautéed mushrooms and any meal becomes elegant. This wine glazed mushroom recipe is versatile and simple but will push your Easter menu over the top! Just think of mushrooms with lamb or mushroom risotto for a vegetarian delight. You can substitute the wine with chicken stock, if you prefer.

This recipe starts with a dry sauté of the mushrooms which prevents them from being chewy, plus prevents a butter-saturated catastrophe.

Start with a pound of fresh mushrooms, cut in thick slices. Heat a DRY frying pan to high heat. Add your mushrooms.

sliced mushrooms in a skillet before cooked

Reduce the heat to medium-high and stir often. Almost immediately, the mushrooms start to glisten with moisture.

sliced mushrooms cooking in a black skillet

Just keep stirring and the mushrooms will quickly give off more moisture until it appears that water is just running out of them. Add a quick dash of salt.

sliced mushrooms cooking in a black skillet

At this point they will begin to brown and you will hear the mushrooms start to squeak. Keep cooking and stir occasionally until most of the moisture has boiled off.

sliced mushrooms cooking in a black skillet, being stirred with a wooden spoon

You can customize your recipe at this point. Add 4 tablespoons of butter or olive oil. Add a pinch of dry or fresh thyme. Saute in the butter or oil as the mushrooms continue to brown, about 2-3 minutes. Add 1/3 cup red wine or chicken stock and return heat to high. You will cook the mushrooms until the wine or stock burn off and you only see the butter remaining in the pan with the mushrooms.

mushrooms cooking in a skillet with broth added

Serve as a side to any meat, over burgers, scrambled eggs, rice or just eat them on their own. If you’re trying to really cut calories, dry sautéed mushrooms alone without any of the added oil or wine taste delicious!

glazed mushrooms

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Glazed Mushrooms

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 133
Author Good Dinner Mom

Ingredients 

  • 1 pound button or cremini mushrooms, or other mushrooms of your liking
  • 4 Tablespoons butter
  • Pinch thyme, fresh or dry
  • Salt, to taste
  • ⅓ cup red wine, or chicken stock

Instructions

  • Heat a DRY frying pan to high heat. Add your 1 pound mushrooms.
  • Reduce the heat to medium-high and stir often. Almost immediately, your mushrooms will start to glisten with moisture.
  • Just keep stirring and the mushrooms will quickly give off more moisture until it appears that water is just running out of them. Add a couple dashes of salt.
  • At this point they will begin to brown and you will hear the mushrooms start to squeak. Keep cooking and stir occasionally until most of the moisture has boiled off.
  • Add 4 Tablespoons butter. Add a pinch of dry or fresh thyme. Sauté in the butter as the mushrooms continue to brown, about 2-3 minutes. Add ⅓ cup red wine or chicken stock and return heat to high. You will cook the mushrooms until the wine or stock has burned off and you only see the butter remaining in the pan with the mushrooms.
  • Serve as a side to any meat, over burgers, scrambled eggs, rice or just eat them on their own.
Nutrition Facts
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.

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Published on March 29, 2013

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    Recipe Rating




  1. Theresa Petermann says

    December 16, 2016 at 10:55 AM

    Yum is all I can say. I have made mushrooms this way twice now and I don’t think I would do it any other way. They turn out so good. glad I found your method. thanks for sharing.

    Reply
    • Sally says

      December 17, 2016 at 8:28 AM

      Thank you so much, Theresa! This is the only method I use to saute mushrooms, as well. I’m glad it’s a winner for you and really appreciate you taking the time to stop by and comment.

      Reply
  2. Janice says

    September 30, 2013 at 4:49 PM

    Thanks for the technique!
    The mushrooms weren’t rubbery or slimey.

    Reply
    • Sally says

      September 30, 2013 at 6:10 PM

      Thanks for trying them! 🙂

      Reply
  3. Kim says

    April 8, 2013 at 11:50 AM

    Made these for my hubby’s birthday dinner along with filet mignon…total hit!! YUMMY!! Who knew that less butter would taste soooo much better!! BTW, I added basil, too, because we like it so much.

    Reply
  4. Kim says

    April 5, 2013 at 5:22 PM

    Thanks for the pictures so that I cook the mushrooms right! Makes it so much user friendly to me!!

    Reply
    • Sally says

      April 5, 2013 at 10:42 PM

      You’re welcome! 🙂

      Reply
  5. Cookin Canuck says

    April 1, 2013 at 8:37 PM

    Sally, I am a mushroom fan, through and through, and these wine-simmered ones look fantastic!

    Thanks so much for your comments on my blog. We are both Sandy-ites!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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