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.
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.
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!).
Sauteed Mushrooms in a Wine Reduction
Source: Vicky Freimann
- 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.
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