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    You are in: Home / Recipes / Sautéed Mushrooms With Red Wine Recipe
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    Sautéed Mushrooms With Red Wine

    Average Rating:

     12 Total Reviews

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    • on January 29, 2003

      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.

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    • on November 03, 2003

      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.

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    • on January 01, 2011

      These were great! I put them over burger buns sans the burger for a quick and delicious dinner!

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    • on March 19, 2010

      These are perfect. I quartered my mushrooms instead of slicing them and added a little roasted garlic for fun.

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    • on September 09, 2009

      Oh, yum! These are just the thing to put over a steak, but I can eat them just as is! I followed the recipe and just added some minced garlic. I think button or baby bella mushrooms are the best for this. Thanx for posting.

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    • on April 29, 2009

      These went great over my steak!!

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    • on August 06, 2008

      Fantastic! Rich, complex taste that went perfectly with grilled steak. I used a Chilean Merlot and freshly squeezed lemon juice. Also, since I didn't have parsley on hand, I added 1/4 teaspoon of dried tarragon. I'll certainly use this recipe again.

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    • on November 25, 2007

      I'm a mushroom fan, so if something has mushrooms in it, I'm going to like it. That said, this basically tasted like mushrooms cooked in wine -- not that there's anything WRONG with that! I used a sweet concord wine and skipped the butter and parsley. Still, I would make this again just for variety. Thanks for posting!

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    • on August 25, 2007

      Oh, Martha, my friend, these are wonderful. I always have steak on Friday nites, and I look for a simple, but delicious, mushroom dish to accompany them. This recipe is both of those. I used Merlot for the wine. I used fresh lemon juice, and both dried parsley and no parsley. It's still one of the best mushroom recipes I've had.

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    • on August 12, 2007

      I have been using mushrooms on the weekly menu for the last 3 months. I have tried many recipes here at Zaars & have found this one to be the best. The first time I made these as posted & they were very well received. The second time I used a mix of wild mushrooms & 1/4c of sherry. Also very well received. I do make these in advance & reheat before serving. Thank you Just Call Me Martha. I will be making these often.

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    • on May 01, 2007

      WOW! Outstanding and Elegant on top of our Barbecue Porterhouse Steaks. Will definitely make again!

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    • on January 21, 2007

      I positively LOVED these mushrooms! I had some mushrooms I needed to use up on a weeknight and was fortunate to come across this recipe. No patience for complicated recipes after work -- this was a breeze. Had a particularly good drinking bottle of Shriaz...a little for the pot, a little for the cook. One of my favorite recipe finds on Zaar, thanks!

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    Nutritional Facts for Sautéed Mushrooms With Red Wine

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 91.0
     
    Calories from Fat 55
    60%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 48.3 mg
    2%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.1 g
    8%
    Protein 3.6 g
    7%
    Detailed Nutrition Values About Nutrition Info
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