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All About Mushrooms
Recipe
35 min

Sauteed Mushrooms with Red Wine and Rosemary

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Sauteed Mushrooms with Red Wine and Rosemary
Author: Lan Lam

Recipe By Lan Lam

Published on August 13, 2024

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

Time

35 min

Yield

Serves 4

Why This Recipe Works

Sautéing mushrooms the usual way means piling them in a skillet slicked with a couple of tablespoons of oil and waiting patiently for them to release their moisture, which then must evaporate before the mushrooms can brown. Instead, we accelerate the process by adding a small amount of water to the pan and steaming the mushrooms, which allows them to release their moisture more quickly. The added benefit of steaming them is that the collapsed mushrooms won't absorb much oil; in fact, ½ teaspoon of oil was enough to prevent sticking and encourage browning. And because we used so little fat to sauté the mushrooms, we were able to sauce them with a butter-based reduction without making them overly rich. Adding broth to the sauce and simmering the mixture ensured that the butter emulsified, creating a flavorful glaze that clung well to the mushrooms.

Ingredients

1 ¼ pounds mushrooms
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
1 teaspoon minced fresh rosemary
¼ teaspoon table salt
¼ teaspoon pepper
¼ cup red wine
1 tablespoon cider vinegar
½ cup chicken broth

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
  2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, rosemary, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add wine and vinegar and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Season with salt and pepper to taste, and serve.

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Sauteed Mushrooms with Red Wine and Rosemary

Recipe By Lan Lam

Published on August 13, 2024

Time

35 min

Yield

Serves 4

Sauteed Mushrooms with Red Wine and Rosemary

Ingredients

1 ¼ pounds mushrooms¼ cup water½ teaspoon vegetable oil1 tablespoon unsalted butter1 shallot, minced1 teaspoon minced fresh rosemary¼ teaspoon table salt¼ teaspoon pepper¼ cup red wine1 tablespoon cider vinegar½ cup chicken broth

Instructions

  1. Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
  2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, rosemary, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add wine and vinegar and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Season with salt and pepper to taste, and serve.
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