Steakhouse-Style Mushrooms in Wine Sauce is a delicious, simple, easy to make side dish that takes very little time to prepare. Made with dry red wine, garlic, unsalted butter, and simply seasoned with kosher salt, freshly ground black pepper, and chopped parsley; Steakhouse-Style Mushrooms in Wine Sauce pairs perfectly with your favorite choice cut of steak, chicken, or even pork.
Visit your favorite local Steakhouse to order a perfectly cooked, tender, juicy steak. and 10 to 1, you’ll be asked if you’d like a side of mushrooms. If you happen to be lucky enough to be attending one of the higher-end Steakhouses in town, you’ll be asked, if you’d care for a side Mushrooms in Wine Sauce. By all means, if you love mushrooms as much as I do just say yes when they ask, you won’t regret it. Trust me they are so darn good.
There are endless varieties of mushrooms available for the mushroom lover in all of us, however, most people will tend to gravitate to these varieties: portabella, white button, porcini, cremini, black trumpet, chanterelle oyster, shiitake, and morel mushrooms. Today, I decided to use a simple common white button mushroom to make the recipe for Steakhouse-Style Mushrooms in Wine Sauce today.
I have to admit there are four ingredients in this Steakhouse-Style Mushrooms in Wine Sauce that I enjoy more than I probably should; mushrooms, red wine, butter, and garlic. I think I have loved mushrooms since the first time I tried them. I know some of you are frowning now thinking of eating them, but darn it I really do love them. Personally, the only way I might turn my nose up a mushroom is if it is in a can or jar. Those mushrooms you can keep Y’all.
This wonderful Steakhouse-Style Mushrooms in Wine Sauce recipe can be served with a juicy steak, tender pork chop, melt in your mouth chicken, fish, or even with some wild rice or mashed potatoes for an another option if desired. These delicious white button mushrooms cooked in rich red wine sauce make a fabulous side dish that everyone will enjoy at dinner.
Steakhouse-Style Mushrooms in Wine Sauce
- 5 tablespoons of unsalted butter
- 1 tablespoons of virgin olive oil
- 1 medium onion sliced
- 6 cloves garlic roughly chopped
- 2 pounds of white mushroom caps
- 1 tablespoon of Worcestershire sauce
- 1 cup red table wine
- kosher salt, to taste
- fresh ground black pepper, to taste
- chopped fresh parsley for garnish
How to Clean Mushrooms
- For all mushrooms *except morels*, Use a soft mushroom brush to wipe each mushroom or damp paper towel, one at a time, to remove any dirt. You can also rinse the mushrooms lightly with cool tap water and pat dry. Do not soak the mushroom as they absorb water very quickly.
- For morels, cut a thin slice off the bottom of each stem and, cut the mushrooms in half from stem to tip. Rinse the mushrooms lightly with cool tap water to remove any debris. If the mushrooms look clean, this may be enough; if not, a very short soak in lightly salted water will bring out any possible insects and dirt. When soaking, change the water often until the dirt and debris are removed. Rinse the morels well, pat dry with a clean kitchen towel.
Instructions for Mushrooms in Wine Sauce
- Remove the stems from white mushrooms, you may want to save them for another recipe.
- In a large metal skillet, melt the unsalted butter and add olive oil to the metal skillet over medium high heat. Add the sliced onions and cook for about 2 minutes before adding the chopped garlic.
- Next, add the clean mushroom caps to the metal skillet, add the red wine and Worcestershire sauce at this time. Bring the contents to a boil and simmer on low until the red wine is reduced by half and beginning to glaze the white mushroom caps.
- Season the mushrooms to your own taste with kosher salt and freshly ground pepper, then remove them from the heat.
- Garnish with parsley before serving with crusty bread or as a side for steak.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.