Recipe by Chef John
"The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
assorted mushrooms, sliced
ground black pepper
Pinot Noir or other dry red wine
Love this with steak
I make this recipe all the time and LOVE it!! It is great with steaks or chicken. Sometimes I cut Kale or Spinach for a little added nutrition and add it in as the wine is simmering off.
These were yummy. Made exactly as written. Doubled the recipe.
These are so very yummy. I almost liked them more before I added the wine, but they are good either way. I did use cabernet sauvignon, but I don't think that would make that big a difference in the final product. The browned butter is what really made the difference. I've always cooked mine in butter, but the browned is really great. Thank you ever so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 107
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a great mushroom topping for hamburgers.
Mushrooms sauteed with red wine, teriyaki sauce and garlic.
Watch how to make a classic Salisbury steak dinner.