These Sautéed Garlic Mushrooms with Shallots & Red Wine are loaded with flavors, easy to make and come together in just 20 minutes! Serve them as a tapas appetizer or even as a side dish, next to some roasted potatoes and grilled fish.
What makes these sautéed mushrooms stand out above the rest, is the red wine. It gives the entire dish a beautiful rich and bold flavor. If red wine is not your thing, you can substitute for broth or half the amount of red wine vinegar.
To make this dish, I used button mushrooms, just because they have a mild flavor and really absorb all the goodness in the pan. If you prefer, you can use any other type of mushrooms to make this dish.
TIPS & TRICKS to Make this Recipe: To make this dish I sauteed the ingredients. Which means high heat with very little fat. The secret, heat the pan for about 3 minutes, then add in the fat and the ingredients. And you also want to make sure to mix non-stop, that way nothing burns and all the ingredients evenly saute.
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Watch the Video Below on How to Make Garlic Mushrooms with Shallots & Red Wine
Sautéed Garlic Mushrooms with Shallots & Red Wine
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 3 cloves garlic
- 12 button mushrooms
- 1/4 cup red wine 60 ml
- 3 tbsp freshly chopped parsley 11.40 grams
- sea salt & black pepper
Remove the stems from 12 button mushrooms, rinse the mushrooms under cold water and pat completely dry, making sure to remove any of the excess dirt, thinly slice 2 shallots, finely mince 3 cloves of garlic and reserve a 1/4 cup (60 ml) of red wine
Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tablespoons (30 ml) extra virgin olive oil and the sliced shallots, mix the shallots continuously with the olive oil, after 30 seconds add the mushrooms hole side up, all in a single layer, continue to mix by lightly shaking the pan so the shallots don´t burn and the mushrooms evenly saute
After 2 minutes flip the mushrooms, then add in the minced garlic and continue to shake the pan, after 30 seconds add in the 1/4 cup (60 ml) of red wine, 2 tablespoons (7.60 grams) of freshly chopped parsley and season with sea salt & black pepper, continue to gently shake the pan
After 3 minutes and the red wine has reduced and thickend up, give everything a quick toss so the mushrooms are coated in the red wine sauce, transfer the mushrooms into a serving dish, hole side up, pour the remaining sauce in the pan over the mushrooms, sprinkle with freshly chopped parsley, enjoy!
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