Red wine mushrooms on white plate with chives.
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5 from 1 vote

Red wine mushrooms with garlic

Garlicky, red wine-infused mushrooms are a wonderful side dish or pasta topper. These full-bodied mushrooms taste decadent but are a breeze to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Italian, Vegan
Keyword: gluten free, holidays, vegetable, wine
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 the mushrooms to brown and release their liquid, being careful not to move them too much. Continue cooking for 8 to 10 minutes until the mushrooms 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 mushroom bits that are sticking to the pan. Allow the mushrooms 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