Pinot-Glazed Mushrooms Recipe -
Pinot-Glazed Mushrooms Recipe
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Pinot-Glazed Mushrooms
See how to make a great mushroom topping for hamburgers. See more
  • READY IN 25 mins

Pinot-Glazed Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


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

Reviews More Reviews

Jan 24, 2015

Love this with steak

Jan 24, 2015

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.


6 Ratings

Apr 20, 2014

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

Oct 14, 2012

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!


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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