If you love those sauteed mushrooms in red wine served at steakhouses, you've come to the right place. It's a simple side dish and easy to make.
Sauteed mushrooms are a tasty complement to broiled or grilled steaks. The mushrooms enhance the flavor of the beef. They also make a great vegetable side dish for just about any meal, and they reheat well. Please read the cooking notes below before you start cooking.
- 2 tablespoons butter
- 1 1/2 pounds cremini mushrooms including stems, brushed clean and ends trimmed (see Notes)
- 6 cloves garlic, sliced thin
- 1/2 medium sweet onion, cut into 1/4-inch slices
- Sprinkle with kosher salt
- 3/4 cup sweet red wine
- 1/4 cup strong beef stockKosher salt and freshly ground pepper to taste
- Place a large, deep, heavy skillet over medium-high heat.
- When the skillet is hot, melt the butter and swirl to coat the bottom of the pan.
- Add the mushrooms, garlic, and sweet onions.
- Toss gently to coat the vegetables in the butter.
- Sprinkle with salt and cook, stirring often, until the mushrooms release their liquid, about 5 minutes.
- Continue to saute until the liquid has almost, but not quite, evaporated.
- Add the red wine and beef stock.
- Reduce the heat and simmer until the liquid has reduced by half, about another 5 minutes.
- Taste and add additional salt and pepper if needed. (Mushrooms tend to like a lot of salt.)
- Serve as a side with broiled or grilled steaks or as a side dish for any protein entree.
• If you use giant cremini mushrooms, cut them into quarters or even sixths, depending on the size. If you use button mushrooms, smaller ones can be left whole, while larger ones can be cut in half. Portobello mushrooms also work well and have a deeper, richer flavor that is perfect with beef. Use the type you prefer.
• Six cloves of garlic might seem like a lot, and you can certainly reduce the amount to suit your taste. However, keep in mind that sliced garlic, like whole garlic cloves, cooks up with a much milder flavor than pressed or minced garlic. You might even want to add more than six cloves. If you really want a prominent garlic flavor, press or finely mince the garlic. The smaller it is cut, the stronger the flavor.
• As for the red wine, any dark red wine will do, even if it is a dry wine. If you are not a wine drinker, buy the small 8-ounce 4-packs to keep for cooking.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||3 g|