Make this mushroom side dish 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.
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.
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 the mushrooms when you add the salt and pepper. And don’t garnish the dish with any additional dried thyme. Just skip it.
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