• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Red wine mushrooms with garlic

    Published: Apr 24, 2019 · Modified: Sep 21, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text: Red wine mushrooms. Vegan & gluten-free. Plate of mushrooms with chives.

    These garlicky, red wine mushrooms are loaded with umami. Just 6 ingredients & 25 minutes, and this dish could be yours. It’s a vegan & gluten-free side dish that is sure to impress.

    Red wine mushrooms on plate with chives.

    There’s a reason wine has maintained its popularity since 7000 B.C. when people started drinking it. It’s delicious and relaxing.

    And while a glass of wine with dinner is nothing to sneeze at, a glass of wine IN dinner is awfully good too.

    Wine gives so much depth and flavor to everything it touches. I add wine to my vegan French dip sandwiches and jackfruit carnitas tacos for extra richness.

    And whenever I am making a mushroom side dish, wine is an absolute must.

    Wine and earthy mushrooms go together like bottles and corks.

    ‘Shrooms already have a meaty taste and texture with plenty of umami on their own. Then you add in the boldness of red wine & some sautéed garlic, and you have a side dish that really stands out.

    It takes little time and effort to make, but lacks nothing in flavor.

    Overhead red wine mushrooms on white plate, topped with chopped chives.

    How to choose mushrooms

    It all starts with finding fresh, plump mushrooms.

    (Obviously that means canned is out. Canned mushrooms are a crime against mushrooms everywhere.)

    Grocery stores often sell mushrooms in cellophane-covered packages or loose, where you can pick your own. Either option is fine.

    But if they are looking wilty, have spots of browning, or are sticky, pass them over. They are past their prime.

    Obviously there are loads of varieties out there.

    My personal favorite is the oyster mushroom. Oyster mushrooms are so delicate to the tooth, and when cooked they take on an almost fatty quality that I love.

    However, they are at least double the price of cremini or white button. So I put them in the indulgence category.

    For today’s red wine mushrooms, I’m opting for simple and inexpensive. However, if you get a chance, make the recipe with oyster mushrooms at some point.

    (Just remove the rough bottoms on the oyster mushrooms and don’t bother quartering them.)

    Cremini mushrooms cut into quarters on cutting board.

    How to make this easy side dish

    Start by cutting your clean cremini or button mushrooms into quarters.

    Bring a large, non-stick skillet to a medium heat with oil or non-dairy butter. Wait until the oil is glistening or the butter is melted.

    Cremini mushrooms in skillet.

    Then add the mushrooms with a pinch of salt. Scatter them evenly across the skillet, so that they have plenty of room.

    The key to perfect browning is not moving them too much. To get toasty brown, they need time to get tan against the hot pan.

    Wait until there’s deep color on one side before using a spatula to toss them.

    While they cook, they will start to soften & release their liquid. Allow all of the liquid to leave the mushrooms and cook off before adding any other liquid to the skillet. You want the ‘shrooms to be an open vessel, ready for the flavors of red wine & garlic.

    Once they have softened, move them to one side of the skillet. Add a little more oil or non-dairy butter to the other side of the skillet. Sauté garlic there for a minute or two, until fragrant. Then incorporate it with the mushrooms.

    Red wine pouring out of bottle onto mushrooms in skillet.

    Now it’s time to add a few splashes of wine. Not too much liquid is required. You don’t want them swimming in liquid.

    You need just enough to deglaze the pan of any tasty bits sticking to it and to refresh the mushrooms. 

    Close-up red wine mushrooms in skillet.

    Let the mushrooms absorb all of the wine and for any extra to cook off. Add salt to taste or a little more non-dairy butter to amp up the richness.

    Garnish with chives for color and serve.

    Hand sprinkling green onions onto vegan buttered noodles with mushrooms.

    What to serve with them

    • Put them on top of vegan buttered noodles.
    • Serve them alongside Mediterranean pasta, roasted gnocchi,or easy baked tofu.
    • Have them with vegan lentil burgers.
    • Make a meal of side dishes with red wine mushrooms, an air fryer baked potato, and sautéed broccolini.

    Mushrooms on plate with chives garnish.

    Red wine mushrooms on white plate with chives.

    Red wine mushrooms with garlic

    Garlicky, red wine-infused mushrooms are a wonderful side dish or pasta topper. They have a decadent & full-bodied taste, but they are a breeze to make.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian, Vegan
    Keyword: gluten free, holidays, vegetable, wine
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Calories: 59kcal
    Author: Cadry Nelson

    Ingredients

    • 2 teaspoons non-dairy butter divided (Plus more if desired)
    • 8 ounces cremini mushrooms or white button, quartered
    • Pinch salt
    • 2 cloves garlic minced
    • 2 Tablespoons dry red wine*
    • 1 Tablespoon chopped fresh chives garnish

    Instructions

    • Bring a large skillet to a medium-high heat. Add one teaspoon of non-dairy butter to the skillet. Once the butter is melty and glistening, add mushrooms to the pan and a pinch of salt. Allow them to brown and release their liquid, being careful not to move them too much. Continue cooking for 8 to 10 minutes until they have a deep brown even color.
    • Lower the heat to medium-low. Move the mushrooms to one side of the pan and add the remaining 1 teaspoon of non-dairy butter to a small section of the pan. Once it melts, add the garlic to that area and sauté it for a minute or two, until the garlic is fragrant.
    • Incorporate the garlic and mushrooms. Then deglaze the pan with the red wine, loosening any bits that are sticking to the pan. Allow them to cook for a couple of minutes longer and soak up all of the wine.
    • If desired, add another small dollop of non-dairy butter, and incorporate it with the mushrooms. Add salt to taste, garnish with chopped fresh chives, and serve.

    Notes

    *I recommend Malbec, Tempranillo, or Garnacha

    Nutrition

    Calories: 59kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Sodium: 22mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 4.2mg | Calcium: 5mg | Iron: 0.6mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Originally posted April 2015. Content, photos, and recipe updated April 2019.

    Red wine-infused mushrooms: A deliciously simple vegan side dish

    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Susan

      April 30, 2015 at 4:44 pm

      I love mushrooms so much! In every way, in every form. I am pretty casual with cleaning them, I just wipe off. I once watched a friend painstakingly wash and peel an entire bag of mushrooms, which was odd.
      I hate calling mushrooms ‘mushies’…. it makes me shudder almost.

      However, an appropriate use of the world ‘mushy’ in relation to food is with mushy peas. Mushy peas are actually delicious, especially served with a nice savory pie!

      Reply
      • Cadry

        May 01, 2015 at 10:04 am

        Wow, she peeled mushrooms? I wouldn’t have even thought that was possible!

        I’m glad to hear that you share my feelings on “mushies.” I wondered if someone might mention mushy peas. I’ve actually never had them. I’ve had peas many times, of course, but I’ve only seen canned mushy peas. I like your idea of serving them alongside a savory pie. You know how to sweeten the deal!

        Reply
    2. An Unrefined Vegan

      May 01, 2015 at 3:29 pm

      Gorgeous! Eating w/ my eyes over here :-)!

      Reply
      • Cadry

        May 04, 2015 at 8:09 pm

        Thanks, Annie! I hope it wasn’t too uncomfortable! 😉

        Reply
    3. BurbankVegan

      May 02, 2015 at 11:32 am

      Thanks for the tutorial! Great tips here I will definitely try.

      Reply
      • Cadry

        May 04, 2015 at 8:15 pm

        Awesome! I’m glad to hear it was useful, BurbankVegan! 🙂

        Reply
    4. River

      May 03, 2015 at 8:24 pm

      This recipe sounds amazing, Cadry! Mushrooms are so yummy, and you went and cooked them in wine which makes you awesome.

      Yep. I’m a mushroom washer/rinser too 🙂

      Reply
      • Cadry

        May 04, 2015 at 8:16 pm

        Aw, yay! I am glad to hear that I’m awesome. I will put that in the plus column for today. I am also happy to hear there’s another mushroom washer/rinser out there. I know it’s sacrilege to some, but I enjoy the mushrooms so much more knowing that they’re clean.

        Reply
    5. Aimee

      May 20, 2016 at 2:46 pm

      oh YUM!

      Reply
      • Cadry

        May 20, 2016 at 3:24 pm

        Thanks, Aimee!

        Reply
    6. David

      March 15, 2020 at 1:44 pm

      5 stars
      This is one of my all-time favorites- mushrooms, garlic, and wine- what’s not to love?

      Reply
      • Cadry

        March 18, 2020 at 2:01 pm

        Is there anything that wine and garlic can’t do?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen