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Pinot-Glazed Mushrooms

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."
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25 m servings 153 cals
Original recipe yields 2 servings


  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.


  • Cook's Note:
  • The next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try.

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Read all reviews 6
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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 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 i...

These were yummy. Made exactly as written. Doubled the recipe.

This was just jampacked with flavor! I used large white button mushrooms and cabernet sauvignon instead of pinot and it was just amazing -- the hit of the show! The mushrooms cooked a lot quic...

Very good, easy and flexible on the ingredients.

Love this with steak