Make this sautéed mushroom recipe in under 10 minutes. This mushroom and red wine and herb combo is so satisfying. It hits all the flavor notes. Garlic sautéed mushrooms with red wine and thyme are a tasty topping for steak or chicken. They are a delicious way to add mushrooms to a pasta or risotto. There are so many ways to love them. Let’s go saute mushrooms with fresh herbs and wine.
The best red wine and mushrooms combination
The mushrooms. For this recipe, use cremini mushrooms or white button mushrooms.
The red wine and mushrooms pairing. Don’t use a sweet red wine, unless you want sweet mushrooms. Go for a dry red wine – try a Pinot Noir or Zinfandel. Any wine you like to drink that isn’t too sweet should work just fine.
Ingredients to make red wine sautéed mushrooms
Beyond mushrooms and red wine, this recipe adds absolutely delicious flavors with a little garlic, fresh thyme, and a balsamic glaze (optional).
How to saute mushrooms with thyme and red wine
Step 1. Clean mushrooms. My preference is to use a damp paper towel to gently wash off the dirt so the mushrooms get clean but don’t pick up too much moisture from the water.
Allowing mushrooms to stay as dry as possible makes it easier to cook the mushrooms just right. Cut the mushrooms in half.
Step 2. Heat a small to medium pan on the stove to medium heat. (personally, I find using medium high heat to be overpowering for this recipe with all the garlic). Add olive oil and garlic.
Stir for one minute, then add the mushrooms, butter, and thyme (2 tsp of fresh leaves).
Stir regularly for 2-3 minutes until the butter completely melts and the mushrooms begin turning golden brown.
Turn heat to medium-low if the mushrooms or garlic start to burn.
Step 3. Add red wine, salt, and pepper to the pan.
Stir regularly for 1-3 minutes until red wine dissolves into mushrooms.
Remove mushrooms from the hot burner and turn off the heat if they begin sticking to the pan.
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Serve this tasty mushroom side dish
Plate mushrooms in a serving dish with a nice looking spoon or mini tongs and garnish with the remaining fresh thyme leaves. You could also drizzle them with a little balsamic glaze if you really want to have a good time.
Know what tastes great with these? Red wine caramelized red onions.
Cooking mushrooms with dried thyme
Use dried thyme sparingly if you don’t have fresh thyme. To replace fresh with dried thyme, add 1 tsp dried thyme to these tasty, perfect sauteed mushrooms when you add the salt and pepper. And don’t garnish the dish with any additional dried thyme. Just skip it.
Liquids you can cook mushrooms in besides wine
If you’re looking to substitute red wine for a broth or another liquid, here are some options:
- Beef broth
- Chicken broth
- Water mixed with a pinch of dry Italian herbs
- A dry white wine
Delicious ways to enjoy this sauteed mushroom recipe
- Add mushrooms to homemade pizza with mozzarella, roasted tomatoes, and fresh basil
- Make breakfast tacos with eggs and bacon
- Use as a topping for sous vide NY strip and sous vide chicken
- Add mushrooms to a creamy pasta dish or risotto
- Use as a side for balsamic marinated chicken with mozzarella, sous vide pork chops, or spinach pesto pasta
Grow your own fresh thyme for side dish recipes
Learn about which culinary garden plants are best for you in this guide to herbs that thrive inside.
No garden? No problem – you can grow herbs inside with these tips for growing herbs in containers. And if you’re a real beginner to growing herbs like thyme, see these tips on growing herbs at home for cooking.
Share your tasty mushroom dish
Show me how your mushrooms turned out – foodie pics are my favorite. Find me on instagram @sipbitego.
Love all things mushrooms? Learn about medicinal mushrooms benefits and how a cancer survivor leveraged them to launch a holistic skincare line, Sweet Bee Organics.
Sauteed Mushrooms With Thyme and Red Wine
Ingredients
- 2 cups cremini mushrooms (substitute white buttonmushrooms)
- 1 tbsp olive oil
- 2 tsp garlic minced
- 1 tbsp butter
- 3 tsp thyme fresh leaves, divided
- 1 tbsp red wine dry
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp balsamic glaze (optional)
Instructions
- Clean mushrooms. My preference is to use a damp paper towel to gently wash off the dirt so the mushrooms get clean but don’t pick up too much moisture from the water. Allowing mushrooms to stay as dry as possible makes it easier to cook the mushrooms just right. Cut the mushrooms in half.
- Heat a small to medium pan on the stove to medium heat. Add olive oil and garlic. Stir for one minute, then add the mushrooms, butter, and thyme (2 tsp of fresh leaves). Stir regularly for 2-3 minutes until butter completely melts and the mushrooms begin browning. Turn heat to medium low if the mushrooms or garlic start to burn.
- Add red wine, salt, and pepper to the pan. Stir regularly for 1-3 minutes until red wine dissolves into mushrooms. Remove mushrooms from the hot burner and turn off the heat if they begin sticking to the pan. Plate mushrooms in a serving dish with a nice looking spoon or mini tongs and garnish with the remaining fresh thyme leaves. You could also drizzle them with a little balsamic glaze if you really want to have a good time.
Made these mushrooms as written with extra thyme leftover from a roast and they came out spectacular. My husband said to keep this recipe. Thank you.