Recipe by AMANDA C
"Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
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A very simple recipe to mix up plain fried mushrooms. I used fresh basil instead. It turned out to be a very tasty sidedish that recieved more attention than the main. I'll try it again. Maybe white wine next time.
mmmm...this was good on steak. It needed something still, maybe a better wine than the one I used.
I've cooked mushrooms with white wine a bunch of times but never thought of using red. For this recipe I used a very robust Chianti, and it turned out fantastic! I added the garlic when the shrooms were partially softened - 10 minutes would have burned it horribly. Thanks!
I live in an alcohol-free household, so I made these using vegetable broth in place of the wine, and served them over pasta with a little dusting of fresh-grated Parmesan cheese. Absolutely marvelous, and I will make these again and again!
Simply lush and delicious - a pleasant surprise. I used a little more butter but no other changes. It takes awhile to cook down but with patience makes a beautiful, rich red wine reduction - but it's only as good as the wine you use. Hubs chose a Columbia Valley cabernet for our dinner which he also used in the mushrooms. This put our grilled steaks over the top!
Was looking for something to go with our steaks and came across this one. LOVED IT! It was simple and easy to prepare.
I used a few splashes of balsamic vinegar the second time around because I didn't have any wine in the house. Still tasted good, but the wine was much better.
these were very good. i did use white wine instead of red because i served it on top of garlic toast along with tuna stuffed baked potatoes. (potunas from this site).
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Mushrooms in Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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