Sautéed Red Wine Mushrooms

I LOVE sautéed mushrooms! They are the perfect addition to holiday dishes or simply a fancy treat for everyday. I will eat them on grilled chicken, roast chicken, warm potato salads, in stuffing, on gluten free pasta, and of course…steak.

What I have found is that personally, I prefer them made with a red wine over a port (i.e. port wine mushrooms). Using a bold red wine, cabernet or chianti just kicks up the tang, which I prefer over the sweetness of using traditional port. I also lean to just red wine is I find that I already have it on hand where as for our home, using port would be an additional purchase that I wouldn’t have additional use for. So give it a try with whatever red you have on hand and see if you don’t just find a new favorite. Enjoy!

red wine baby portobellos

red wine baby portobellos


1/2 pound fresh baby portobello mushrooms, brushed clean

3 tablespoons unsalted butter

1/2 cup red wine

salt and pepper to taste

1 small garlic clove, pressed

red wine baby portobellos

portobellos after the sauté before the wine addition


In a medium sized cast iron skillet (I think this creates the best browning). Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, your pan is now hot enough, add the mushrooms (I used baby portobellos). Do not crowd the pan or the mushrooms will steam and not sauté. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat.

At this point you would  toss in your additions: shallots, herbs, etc. I added a cabernet. Sauté over moderate heat for an additional 2 minutes.

Note: Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

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