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.
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.
Reduce the heat to medium-high and stir often. Almost immediately, the mushrooms 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 quick dash 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.
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.
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
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.
Adapted from Simply Recipes.
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.
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.
Thanks for the technique!
The mushrooms weren’t rubbery or slimey.
Thanks for trying them! 🙂
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.
Thanks for the pictures so that I cook the mushrooms right! Makes it so much user friendly to me!!
You’re welcome! 🙂
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!