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Sautéed Garlic Mushrooms with Shallots & Red Wine

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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

  4. 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!