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.)

Ingredients

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.

Quartered mushrooms on a cutting board with minced garlic.

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.

Red wine being poured into skillet with sauteed 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.

Serving ideas