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.
Servings: 2 people
Calories: 59kcal
Ingredients
- 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
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
Leftovers will keep for about 3 days. Store in an airtight container in the refrigerator. Reheat in a skillet on the stove with a little non-dairy butter, or warm in the microwave.
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
