Sauteed Mushrooms in a Wine Reduction

You know, it never occurred to me that people grew up without amazing home cooking until I left home and got out on my own in NYC. This news made me pretty sad and is actually a large part of why I love sharing simple and delicious recipes with you. So when J and I were dating and I began to get to know his family, I was thrilled that so many members of his family were not only able to cook, they were very good at it. It made me feel right at home! And I’ve been lucky that they’ve all been so generous in sharing their delicious recipes with me. Like these sauteed mushrooms.

These Sauteed Mushrooms in a Wine Reduction are super quick and easy to make. They use minimal ingredients but the end result is the most savory, delicious flavor!

I’ve always rather enjoyed mushrooms (except for Shitakes- for some reason their texture kind of grosses me out- but I still eat them!). Growing up, I always enjoyed them sauteed with garlic and crushed red pepper the way my Grandma Rose prepared them. So shortly after J and I were married and living in Las Vegas, where my in-laws used to live, we enjoyed a steak dinner with them. While every aspect of the meal was delicious (as most of our meals together tend to be) I could not get her mushrooms out of my head. They had the most delicious, savory flavor that one can only come across by throwing a bit of wine into the pan. And really, doesn’t wine always make everything better?

Lucky for me, she was more than willing to show me how she made them. It was a super simple recipe, and like all great family recipes, there were no measurements. But to make your life a bit easier, I went ahead and reached out to J’s mom and she was gracious enough to give some basic measurements.

These Sauteed Mushrooms in a Wine Reduction are super quick and easy to make. They use minimal ingredients but the end result is the most savory, delicious flavor!

It’s amazing how mixing together a few very simple ingredients can make a dish really sing! But by all means, if you want to add additional herbs or spices, have at it. Vicky told me that she sometimes adds chopped shallots for a bit before adding the mushrooms to the pan, and also chopped parsley once it’s finished. I tend not to make changes, because I love these just the way they are.

Although, the other night I happened to have some of these left over and I actually added them to some kale that I had sauteed with garlic and crushed red pepper. It was a lovely combination and I was pretty happy with that decision. Either way, give them a try- they come together really quickly and are a great way to use up leftover wine (I know, I know why would anyone have leftover wine? Bear with me, I’m eagerly awaiting my entrance back into the world of social drinking beyond the teeny bit of wine I’m allowed to have a sip of on a very rare occasion right now!).

These Sauteed Mushrooms in a Wine Reduction are super quick and easy to make. They use minimal ingredients but the end result is the most savory, delicious flavor!

Sauteed Mushrooms in a Wine Reduction

Source: Vicky Freimann

Ingredients:

  • 1 Tbsp. of butter
  • 2 Tbsp. of olive oil
  • Salt and pepper to taste
  • 1 lb. of mushrooms, sliced or quartered (I purchase them pre-sliced and cleaned because I’m lazy, but If you buy them whole, clean them with a damp paper towel not by running them under water.)
  • 1/2 cup of wine (I used white for the photos because that is what I have on hand but these also taste fantastic with red)

Melt the butter and oil over medium heat.

Add your mushrooms and season them with salt and pepper to taste. Let them brown about a few minutes per side.

When the mushrooms are just about done, add your wine and let it simmer and reduce for a couple minutes, until most of the wine has evaporated.

Enjoy!

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10 Comments

  • Reply
    Roxy
    January 4, 2016 at 9:55 am

    I’m not much of a mushroom fan, but I must admit these look delicious! I love the simplicity of the recipe too. I’ve promised myself to be more open to new foods in 2016, so maybe I’ll end up giving these a try!
    Roxy recently posted…Sayonara 2015 and Hello 2016My Profile

    • Reply
      Jessy
      January 6, 2016 at 12:00 pm

      Thank you! I hope you enjoy them (although I totally understand that a lot of people don’t really love mushrooms!)

  • Reply
    Shann Eva
    January 5, 2016 at 3:54 pm

    Yum. These look delicious. My husband loves mushrooms, so this would be the perfect side dish. Thank you for sharing your Mother-in-law’s recipe with us.
    Shann Eva recently posted…Back to RoutineMy Profile

    • Reply
      Jessy
      January 6, 2016 at 11:59 am

      Thank you- I hope you and he enjoy them!

  • Reply
    Betty
    January 9, 2016 at 11:59 pm

    Thank you for sharing at the Thursday Favorite Things blog hop
    Betty recently posted…A New Year’s WreathMy Profile

    • Reply
      Jessy
      January 11, 2016 at 4:01 pm

      Thank you!

  • Reply
    Karen
    January 10, 2016 at 6:49 pm

    Wow this sounds yummy, but unfortunately mushrooms don’t like me. Thanks for sharing on Let’s Get Real.
    Karen recently posted…12 Reasons You Don’t Need a Health CoachMy Profile

    • Reply
      Jessy
      January 11, 2016 at 3:57 pm

      Thank you!

  • Reply
    Belgian Foodie
    January 14, 2016 at 5:05 pm

    Looks easy and delicious! My kind of combination! Thanks for sharing!

    • Reply
      Jessy
      January 15, 2016 at 11:03 am

      Thank you!

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