Wine Soaked Mushrooms Recipe

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Most Helpful Positive Review

Mar 04, 2007

I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe!

—LINDA MCLEAN

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Most Helpful Critical Review

Oct 18, 2010

I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.

—NJtoAL

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33 Ratings

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May 02, 2006

The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the mushroom amount. There are not any left now :-(

—TKDKat

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Nov 16, 2009

I made these tonight, but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome, but I don't really see the need for 2 hours and as much ingredient called for for a side dish. Loved the flavors though.

—I Love Troy

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Dec 28, 2010

i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids, but my 9yr old went back for seconds. thumbs up from everyone- thanks so much!!

—dpetlove

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Sep 19, 2006

I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So, for special events - when you have a lot of time, don't mind the expense and want to truly impress - it's worth it.

—Spencer & Serena

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Feb 16, 2011

I thought these were just okay...I made as directed- although I cooked just under the full two hours, and with a bit less wine. I don't like when other reviewers change a recipe and then negatively comment on its outcome, so I must say that the 3-star rating is not based on the amount of wine or the cooking time. It has to do with the onions- maybe I'm just a "mushroom purist," but I didn't care for the addition. I would make these again, but without the onion.

—aeholland

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May 24, 2010

a great standby. SO easy and SO delicious. A+++

—tattooedlady

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Nutrition

Calories
285 kcal
14%

Carbohydrates
18.8 g
6%

Cholesterol
8 mg
3%

Fat
7.1 g
11%

Fiber
2.5 g
10%

Protein
4.3 g
9%

Sodium
462 mg
18%

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

Nutritional Information

Wine Soaked Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 285
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 2.5g 12 %
Cholesterol 8mg 3 %
Sodium 462mg 18 %
Potassium 772mg 22 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 2.5g 10 %
Protein 4.3g 9 %
Sugars 9.2g
Vitamin A 2 %
Vitamin C 12 %
Calcium 7 %
Iron 34 %
** Thiamin 2 %
Niacin 49 %
Vitamin B6 19 %
Magnesium 15 %
Folate 18 %

* 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.