Prep 5 mins
Cook 10 mins
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
- 1 lb mushroom, sliced
- 2 tablespoons butter
- 1⁄4 cup red wine
- salt and pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
My family and I love sauteed mushrooms but usually prepare ours with white wine. I really liked the use of red-wine in your recipe. Has a richer, more full-bodied flavor. I used fresh-squeezed lemon juice which gave the flavor a nice zing. This went perfectly with our grilled steaks. Thanks so much for a great recipe.
I think this is the first sauteed mushrooms I've made with wine. I like it but the wine gave it a little too biting a taste. I used a Clos Du Bois cabernet which may be part of the problem? I put this on a roast and it was a very good mix.
I just tried this recipe and it was absolutely amazing; however, I did tweak it a bit just for my preference by adding about a tbsp of minced garlic and about a 1/2 tsp of basil. I ate it plain as a meal, very yummy! Thank you =)