Wine Soaked Mushrooms Recipe -
Wine Soaked Mushrooms Recipe

Wine Soaked Mushrooms

Recipe by  

"Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    7 mins
  • COOK

    2 hrs

    2 hrs 7 mins


  1. Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
  2. Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
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Reviews More Reviews

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!

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.

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 :-(

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.

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!!

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.

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.

May 24, 2010

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


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  • 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
  • 365 mg
  • 15%

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

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