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.
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.
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.)
Here are the ingredients you will need to make this recipe.
Vegan butter: I typically use organic Earth Balance. But use whatever non-dairy butter you enjoy.
Mushrooms: Cremini or white button mushrooms work here.
Salt: A pinch of salt helps the mushrooms to release their liquid. It also brings the flavors together.
Red wine: A dry red wine heightens the flavors of the umami-rich mushrooms.
I especially like Tempranillo, Malbec, Garnacha, or Carmenere.
Chives: A handful of chives is nice for color and garnish. However, you can easily leave it off.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Cut cleaned cremini or button mushrooms into quarters.
Bring a large, non-stick skillet to a medium heat with oil or non-dairy butter.
Add mushrooms & a pinch of salt.
Don’t move them too much.
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.
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.
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.
Make it your own
You can make these red wine mushrooms your own by varying the ingredients or cooking methods.
- Instead of quartering the mushrooms, cut them into slices.
- Vary the type of mushrooms. Oyster mushrooms are especially delicious. (No need to quarter them.)
- Season the mushrooms with granulated garlic instead of fresh garlic.
- Use a dry white wine instead of red wine.
Red wine mushrooms go beautifully with a variety of dishes.
- Vegan steak & air fryer baked potato (shown above)
- Vegan garlic butter noodles
- Mediterranean pasta
- Roasted gnocchi
- Easy baked tofu
- Baked farro
- Air fryer stuffed peppers
Storage & reheating
Store any leftovers in an airtight container in the refrigerator.
They will keep for about 3 days.
Reheat in a skillet with a little non-dairy butter to refresh. Or microwave until warm.
Red wine mushrooms with garlic
- 2 teaspoons non-dairy butter divided (Plus more if desired)
- 8 ounces cremini mushrooms or white button, quartered
- Pinch of salt
- 2 cloves garlic minced
- 2 Tablespoons dry red wine*
- 1 Tablespoon chopped fresh chives garnish
- 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.
Content updated November 5, 2022. Originally posted April 29, 2015.
This is one of my all-time favorites- mushrooms, garlic, and wine- what’s not to love?
Is there anything that wine and garlic can’t do?
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 🙂
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.
Thanks for the tutorial! Great tips here I will definitely try.
Awesome! I’m glad to hear it was useful, BurbankVegan! 🙂
An Unrefined Vegan
Gorgeous! Eating w/ my eyes over here :-)!
Thanks, Annie! I hope it wasn’t too uncomfortable! 😉
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!
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!