Garlic Mushrooms Recipe

I've cooked mushrooms with white wine a bunch of times but never thought of using red. For this recipe I used a very robust Chianti, and it turned out fantastic! I added the garlic when the shrooms were partially softened - 10 minutes would have burned it horribly. Thanks!

As written, this recipe needs some improvement. You're not going to get any sort of browning or cooking if you start this out on low heat. I'm sure that's an error, since the second step says to lower the heat to low (which I also found was too low of a temp for that step). I suggest starting this out on medium-high. Sweat all the moisture out of the mushrooms, then lower the pan to medium and add the wine. The basil just didn't go with the other flavors - thyme would have been a better option. There was also too strong of a wine flavor. I might suggest half wine and half broth. This also desperately needed some salt as it was very bland.

My dad makes the sauteed mushrooms using sweet vermouth as the wine, I have since adopted the tradition and it is my absolute favorite way to have mushrooms. We let the liquid evaporate almost completely to bring about a more caramelized and sweet flavor. They are so versatile too because they can accompany or top any meal or even replace the meat of a delicious mushroom sandwich or any other entree. YUM!!

Here's the scoop: For moral reasons I don't eat beef. No big deal. It's personal. I really like cows. BUT I miss my dads steak and mushrooms. I dream about it sometimes. And when I crave it make this recipe with two tiny changes: Cut the wine in half Double the butter (ok...triple the butter. And use a great full fat butter, like that Irish stuff in the gold wrapper) THEN I slice a few days old baguette (so it's chewy, not crunchy) into ten pieces, spread even more butter, and sprinkle some GOOD quality grated parmasean (the kind without the cow stomach. Duh. ) I spoon the mushrooms on top of the cheese/butter/bread and I swear it is better than any steak you've ever had in your life.

I live in an alcohol-free household, so I made these using vegetable broth in place of the wine, and served them over pasta with a little dusting of fresh-grated Parmesan cheese. Absolutely marvelous, and I will make these again and again!

MMMMM....we LOVE mushrooms! These were very yummy. I used baby bellas, cut the recipe in half for just the 2 of us. Did not add the garlic until closer to the end as you don't want it burnt and used an oak aged Malbec wine. These were fantastic with our steaks!

Delicious! Reduced the recipe to 1/4 the amount since I only had a small container of sliced mushrooms and it turned out great - just enough as a side dish for two people. I would recommend letting the sauce reduce so the mushrooms can sear and caramelize. They were a great compliment to our leftover prime rib (the Chef John recipe) and would definitely make again.

If you you’re not into cooking with wine, just sauté in butter, olive oil, garlic, salt, pepper, and Worcestershire sauce. Garnish with beautiful Parsley! Very flavorful and only takes minutes to sauté before you serve the Mains. Or, can be an Entree (Starter) in of itself.

I made the mushroom dish tonight and served it on top of penne pasta made with veggies. Instead of butter, I used truffle oil and instead of wine (because I didn't have any), I used chicken stock. It was delish! I will make this again.

My family loved it. The red wine was a little overpowering for my taste, so I added another tablespoon of butter, and salt and pepper for more flavor. I would make it again...maybe use white wine.

Good basic recipe. Added fresh thyme because I had some, used Marsala because out of white whine. Delish.

All my friends loved it!

Such a satisfying and easy meal.

Quick, simple, and so tasty.

I’m allergic to alcohol so I used beef broth and Worcestershire sauce. It just didn’t do it for me.

I loved this. I've sauteed mushrooms for years but never with wine before and it was delicious. I agree with commentors about using a robust wine. And you have to follow the instructions and let the wine reduce. A request to some certain fellow commentors, please just write a review of the recipe as written, please don't write a new one.

Delicious way to make mushrooms!

I made them for my husbands Birthday!!! He loved them and so did I!!!

Add salt.

Way too much wine- did not taste good at all. I'm sad I wasted all these delicious mushrooms!