I tried a new mushroom side dish now that we’re back to Sunday Steak Nights. These mushrooms are really simple to whip up. I was out of fresh garlic so I had to use some dried minced garlic, but it still did the trick and the mushrooms really took on the flavor of the garlic and wine. Keep an eye on them so you don’t over cook them.
Red Wine and Garlic Mushrooms
(Adapted from drag it through the garden)
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat.
Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce.
Cover and simmer on medium-low heat for 15 minutes.
Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
I like that it uses the whole mushroom. Less time than slicing them up like I always do. Will have to give it a try. They sound good.
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