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 Time5

Cook Time30

Total Time35

Servings: people

Calories: 133kcal

Author: Sally Humeniuk

Ingredients

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