Total Time
20mins
Prep 10 mins
Cook 10 mins

A simple side dish that goes very well with steaks.

Ingredients Nutrition

Directions

  1. Saute mushrooms and garlic in butter until browned.
  2. Add red wine and simmer for a few minutes until the wine thickens a little.
  3. Serve hot.
Most Helpful

4 5

I did a half recipe using large meaty field mushrooms, which was plenty as a side for 4 of us over a t/bone steak, unfortunately the Penfold Cabernet Sauvignon I used overpowered the mushrooms a little to much so will have to rethink what red wine to use but all the mushrooms were eaten which is a good sign as I usually have enough left over to have on toast for breakfast the next morning but not this time. Thank you lazyme, made for Went To Market.

5 5

Oh WOW! These are some delicious and magnificent marvels of mushroomy delight! The cabernet used here was a wonder and a true spark of creative genius! I used just a touch of fresh oregano- as you can see in the picture. Next time I will not use it at all and simply use the garlic, butter and cab! Oh lazyme what a delicious dish! Thank you!

3 5

This worked well with leftover pork tenderloin. I used Herbs d'Provence and Tarragon. Did do it with the Cab, but prefer my old tried and true -- Sherry ! Thanks, lazyme, for a different taste.