Recipe By AMANDA C
Rating
Published Mar 21st
Sauteed Mushrooms in Garlic
Prep 5m Cook 15m Additional - Ready In 20m
Servings 4 servings Calories 130.3

Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.

Recipe Ingredients

  • 1 tablespoon butter
  • 2 pounds sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 cup red wine

Cooking Directions

  1. 1 Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
  2. 2 Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Nutrition Facts

  • Calories 130.3
  • Carbohydrate 10.1 g
  • Cholesterol 7.6 mg
  • Fat 3.7 g
  • Fiber 2.4 g
  • Protein 7.3 g
  • Saturated Fat 1.9 g
  • Sodium 34.7 mg
  • Sugar 4.1 g

Reviews

  1. I used a few splashes of balsamic vinegar the second time around because I didn't have any wine in the house. Still tasted good but the wine was much better.
  2. Simply lush and delicious - a pleasant surprise. I used a little more butter but no other changes. It takes awhile to cook down but with patience makes a beautiful rich red wine reduction - but it's only as good as the wine you use. Hubs chose a Columbia Valley cabernet for our dinner which - Read more ...
  3. This was simple and tasty. My son wanted sauteed mushrooms and had tried making some on his own causing the smoke detector to go off in our kitchen. I pulled this recipe up for him to try so he could learn to saute. He really liked it. We ate them with spaghetti and meat sauce.
  4. I live in an alcohol-free household, so I made these using vegetable broth in place of the wine, and served them over pasta with a little dusting of fresh-grated Parmesan cheese. Absolutely marvelous, and I will make these again and again!
  5. Was looking for something to go with our steaks and came across this one. LOVED IT! It was simple and easy to prepare.
  6. mmmm...this was good on steak. It needed something still maybe a better wine than the one I used.
  7. I've cooked mushrooms with white wine a bunch of times but never thought of using red. For this recipe I used a very robust Chianti, and it turned out fantastic! I added the garlic when the shrooms were partially softened - 10 minutes would have burned it horribly. Thanks!
  8. these were very good. i did use white wine instead of red because i served it on top of garlic toast along with tuna stuffed baked potatoes. (potunas from this site).
  9. The Mushrooms were pretty good but the red wine can be a little over powering if not done right.
  10. A very simple recipe to mix up plain fried mushrooms. I used fresh basil instead. It turned out to be a very tasty sidedish that recieved more attention than the main. I'll try it again. Maybe white wine next time.