Delicious mushrooms in a delectable red wine sauce
Welcome to my kitchen, where today we’ll be preparing an indulgent dish that will satisfy the taste buds of even the most finicky eaters: Mushrooms in Red Wine Sauce. This recipe is perfect for those crisp autumn days or chilly winter nights when you crave something comforting and warm.
Inspired by the classic French dish, Chicken in Red Wine Sauce, this mushroom rendition takes the already delicious pairing of mushrooms and red wine to a whole new level. The flavors of tender mushrooms bathed in a savory, velvety red wine sauce are nothing short of a match made in culinary heaven.
Whether served as a hearty side dish or as an elegant main course, this recipe has versatile accompaniments that can make it a perfect fit for any meal. So roll up your sleeves and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a delicious and hearty vegetarian dish that will make your taste buds dance with joy? Look no further than our mushrooms in red wine sauce recipe! This easy-to-follow recipe will have you savoring every bite with its rich, savory, and indulgent flavors.
What I love most about this recipe is its simplicity. With just a handful of fresh ingredients that you may already have in your pantry, you can easily whip up a dish that is sure to please even the pickiest palates. The recipe features a combination of fresh garlic, onion, and button mushrooms sautéed to perfection in butter and olive oil before being tossed in a luscious red wine mushroom sauce made with vegetable broth and Worcestershire sauce.
This dish is also easily customizable based on your preferences or available ingredients. You can substitute the button mushrooms with any type of fresh mushrooms you like, such as cremini or wild mushrooms, for added depth and complexity of flavor. If you’re feeling indulgent, adding a splash of heavy cream is an excellent way to create a creamy mushroom pasta sauce or pan sauce for meat dishes such as chicken breast, beef tenderloin, hanger steak or filet mignon.
And let’s not forget about the impeccable pairing capabilities of this dish! The earthy flavors of the mushrooms are elevated by the deep red wine sauce, making it an excellent side dish for dishes such as roasted vegetables or mashed potatoes. Alternatively, this recipe can also serve as the focal point of your meal when paired with glasses of Pinot Noir or dry Riesling.
Trust me when I say everyone will be begging for seconds! Don’t miss out on the opportunity to impress your guests with this crowd-pleasing dish – it’s sure to become one of your favorites (and theirs) forever.
Ingredient List
Ingredients 1
- 1 pound of button or cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 2 cloves of fresh garlic, minced
Ingredients 2
- 1 cup of dry red wine
- 3/4 cup of vegetable broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon butter
Ingredients 3
- 2 teaspoons flour
- 2 tablespoons unsalted butter
- Salt and pepper
Mushrooms Varieties
This recipe is versatile enough that you can use different kinds of mushrooms to create variations. Experiment with wild mushrooms or baby bella mushrooms to vary the flavor and texture.
Choosing the Best Red Wine
When choosing wine, opt for one that you would enjoy sipping on too. Make sure it provides a bold flavor that will combine well with the other ingredients. For red wine, Pinot Noir or dry Riesling will work great in this recipe.
Substitution Options
You can replace the vegetable broth with beef broth to create a more robust flavor for meat dishes. You can also swap the Worcestershire sauce for balsamic vinegar or soy sauce if desired. Olive oil can be used instead of butter in this recipe to add a healthier twist.
The Recipe How-To
Now that you’ve gathered and prepped all of the ingredients required, it’s time to start cooking up this scrumptious dish! Here is the step-by-step guide to making your own Mushrooms in Red Wine Sauce Recipe.
Step 1: Prep and Cooking Mushrooms
Start by melting 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced mushrooms (1 pound mushrooms, cremini mushrooms, baby bella mushrooms or any wild mushrooms) and cook them for about 10 minutes or until softened but still firm.
Step 2: Getting Saucy
When the mushrooms are almost done cooking, add finely chopped onion, finely chopped shallot, minced garlic cloves or thin sliced garlic(optional) and cook for another minute or two until fragrant. Next, sprinkle flour over the mixture and stir constantly for a minute. Gradually stir in 1 cup red wine (Pinot Noir or dry Riesling will do) and 3/4 cup vegetable broth or beef broth, then add 2 teaspoons of fresh thyme (stripped from the stem)and whisk constantly until smooth.
Step 3: Classic Flavors
Add Worcestershire sauce and a pinch of salt and pepper for taste. Let it all simmer for around five minutes, stirring frequently until the sauce has thickened. Finally, stir in 2 tablespoons of chopped fresh parsley for added flavor
Step 4: Finishing Touches
After reducing heat to medium-low, return cooked mushroom back to the pan with the sauce use spoon mix to combine all flavours together ,let cook for extra two minutes.
Serve your scrumptious Mushrooms in Red Wine Sauce Recipe on its own as a side dish or as an accompaniment to a juicy beef tenderloin, steak, chicken breast… etc.
Substitutions and Variations
Looking for some ways to switch up this recipe? Here are a few ideas to help you customize and personalize the flavors of your mushroom and red wine sauce:
– Wine: If you’re not a fan of dry red wines, you can use Pinot Noir or even a dry Riesling instead. For a richer flavor, opt for a bolder red wine.
– Mushroom: You can use any type of mushrooms you prefer including cremini, portobello, wild mushrooms, or baby bella mushrooms for different texture and taste.
– Garlic: If you love garlic, use more than what is in the recipe. For a milder garlic flavor, reduce the amount.
– Onion: Red onions, shallots or leeks can be used instead of yellow onion in the recipe.
– Flour: To make this recipe gluten-free, substitute all-purpose flour for cornstarch or a gluten-free flour blend.
– Vegetable Broth: Chicken broth or beef broth can be used as an alternative to vegetable broth to add more depth of flavor.
– Butter: Use olive oil instead of unsalted butter for a healthier option.
These substitutions and variations will make your mushroom and red wine sauce more adaptable to your taste and dietary preference. Be creative and find the perfect pairing with different main dishes such as sautéed mushrooms, steak or chicken breast. Either way, this recipe will result in an exquisite side dish or pasta sauce that you will enjoy time after time.
Serving and Pairing
Mushrooms in red wine sauce make a versatile side dish that can complement a wide range of entrees, including beef tenderloin, chicken, and filet mignon. The savory flavor of the mushrooms pairs well with red wines like Pinot Noir and dry Riesling, which have a fruity and earthy taste. Their medium body and tannins are perfect to offset the richness of the mushroom sauce.
For a luxurious dining experience, I suggest pairing this mushroom recipe with sliced beef tenderloin or grilled hanger steak. The succulent meat flavors play off the hearty mushroom sauce and complement each other perfectly. You can also serve sautéed mushrooms over pasta, creating a tasty and quick meal.
If you’re looking for an easy side dish, these mushrooms can be prepared in advance and paired with almost any main course. For a vegan twist, replace butter with olive oil, vegetable broth instead of beef broth, and eliminate Worcestershire sauce. This way you will get a delicious creamy mushroom pasta sauce that goes well with any type of pasta.
To balance out the richness of the sauce while adding some acidity, pair this dish with tangy greens like arugula salad or steamed green beans seasoned with garlic and pepper flakes. Fresh parsley is an herbaceous element that nicely contrasts the earthy flavors of mushroom sauce. Finely chop some parsley leaves and set them aside before serving to sprinkle them over the finished mushrooms as a finishing touch.
In conclusion, whether you want to impress guests at a dinner party or prepare an easy weeknight side dish; this mushroom recipe is sure to satisfy. It goes well with various types of proteins and wines while also allowing for flexibility in ingredients to match your dietary needs. So pour yourself a glass of red wine and enjoy these delicious sautéed mushrooms!
Make-Ahead, Storing and Reheating
This Mushroom in Red Wine Sauce recipe can be made ahead of time and reheated with ease. The sauce will fully cool and thicken when refrigerated, and you may reheat it in a small pot on your stovetop. To avoid burning, start by warming the pot over low heat, and stir occasionally until the sauce reaches the desired temperature.
The mushrooms in red wine sauce can be stored in an airtight container or sealed plastic bag to help prevent contamination for up to 3 days in the refrigerator. When reheating, you can add a bit more vegetable broth to thin out the mixture, but note that the consistency may not be as thick as the original mushroom red wine sauce, depending on how much liquid is added.
You can also freeze this mushroom sauce recipe for longer storage, up to two months in an airtight container or freezer-safe plastic bag. For best results, make sure to cool the sauce completely before freezing. You can thaw it overnight in your refrigerator and reheat as you would any leftover sauces.
One helpful tip is to store your mushroom sauce and pasta separately, especially if you are making this dish for meal prep or planning on serving it later. This helps prevent mushy pasta and ensures that the dish will retain its perfect texture when reheated.
Overall, this Mushroom in Red Wine Sauce recipe is very versatile when it comes to storing and reheating leftovers. It’s a great choice if you’re looking for a meal that will feed you throughout the week!
Tips for Perfect Results
To ensure perfect results with this mushrooms in red wine sauce recipe, there are a few tips and tricks to keep in mind.
Firstly, make sure to clean your mushrooms thoroughly. Mushrooms are notorious for holding onto dirt and debris, so take the time to thoroughly rinse and dry them before slicing.
When cooking the mushrooms, be careful not to overcrowd the skillet. Overcrowding can cause them to steam instead of saute, resulting in a mushy texture. To prevent this, cook the mushrooms in batches if necessary.
When making the sauce, don’t rush the process. Allow the wine to reduce down before adding the other ingredients to ensure a rich and flavorful sauce.
If you prefer a thicker sauce, feel free to add more flour or use cornstarch as a thickening agent. Just make sure to dissolve it in cold water before adding it to the dish.
Lastly, don’t be afraid to experiment with different types of mushrooms or wines. Cremini or wild mushrooms work well in this recipe, as do Pinot Noir or dry Riesling wine. And if you’re pairing it with a protein like beef tenderloin or chicken breast, consider adding some sauteed mushrooms on top or drizzling a creamy mushroom pan sauce over the dish.
By keeping these tips in mind, you’ll be able to make a delicious and impressive mushrooms in red wine sauce that’s sure to impress your friends and family.
FAQ
Before we conclude, let’s answer some frequently asked questions about this scrumptious mushrooms in red wine sauce recipe, so you can make it with ease and confidence.
Should you cook mushrooms before adding to spaghetti sauce?
Want to enhance the taste and texture of your mushroom dish? Instead of immediately adding them to your pot, try cooking them in a small skillet first. By doing so, you can extract their moisture while intensifying their natural sweetness, which can add a significant and delicious advantage to your entire meal.
What red wine goes best with mushrooms?
When it comes to pairing wine with mushrooms, there are some delectable combinations that can tantalize the taste buds. For instance, a dry and fruity red like Pinot Noir or Zinfandel can balance the woody forest-like taste of mushrooms, while a barrel-aged white wine such as Chardonnay or Viognier can bring out the rich and buttery hints in sautéed mushrooms.
What wine is best for cooking mushroom sauce?
When it comes to pairing wine with dishes that have a fruity flavor profile, you can never go wrong with a Pinot Noir from the New World, a young Tempranillo or a Merlot. For lighter dishes, a dry Riesling is my go-to choice. However, if soy sauce is a part of the dish, I suggest opting for a semi-dry Riesling instead.
Bottom Line
In conclusion, this mushrooms in red wine sauce recipe is a fantastic way to jazz up savory dishes with rich and bold flavors. The combination of fresh mushrooms, buttery sauce, aromatic garlic, and dry red wine creates a pleasant and toothsome experience that will leave you wanting more. Whether you’re looking for a side dish to complement your meaty main course or searching for a tasty veggie option for your vegetarian friends, this recipe will always be a crowd pleaser.
Now that you have all the ingredients and instructions to make this recipe at home, don’t hesitate to give it a try. Experiment with different types of mushrooms like cremini or wild mushrooms for added texture and depth of flavor. You can also pair this sauce with various meats like beef tenderloin, hanger steak or even chicken for added versatility.
So go ahead and impress your guests with this delectable mushrooms in red wine sauce recipe today. Whether you are cooking for two or hosting a dinner party for ten, you are sure to elevate your culinary skills and create lasting memories around the table. Bon appétit!
Mushrooms in Red Wine Sauce Recipe
Ingredients
- 1/2 cup butter (no substitutes)
- 1 tablespoon flour
- 3 lbs button mushrooms
- 2 cups dry red wine
- 2 cups vegetable broth
- 1 onion, chopped
- 2 tablespoons minced fresh garlic
- 3 teaspoons Worcestershire sauce
- salt and pepper
- chopped fresh parsley
Instructions
- Melt butter in a large heavy Dutch oven or skillet over medium heat.
- Add/stir in flour to blend.
- Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
- Season with salt and pepper.
- Transfer to a bowl.
- Sprinkle with chopped fresh parsley.