Mushrooms in Red Wine

Name: Mushrooms in Red Wine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter, divided; 1 Vidalia onion, sliced thin; 2 garlic cloves, minced fine; 8 oz white button mushrooms, sliced 1/4-inch thick; 0.5 cup dry red wine, such as Pinot Noir or Côtes du Rhône; 2 tsp Dijon mustard, preferably grainy; 2 tbsp fresh flat-leaf parsley, chopped fine; kosher salt and freshly cracked black pepper; fresh thyme sprigs for garnish

Burgundy-Braised Mushrooms with Dijon and Fresh Herbs

Sweet Vidalia onions and meaty white mushrooms get the French bistro treatment in this sophisticated side dish. The red wine reduces down to a glossy, concentrated sauce that clings to every piece, while a whisper of Dijon adds just the right sharp contrast.

FrenchDinnerSide DishVegetarianQuick Meals

Prep10 min

Cook15 min

Total25 min

Servings4

Difficultyeasy

Ingredients

3 tbspunsalted butter, divided
1 Vidalia onion, sliced thin
2 garlic cloves, minced fine
8 ozwhite button mushrooms, sliced 1/4-inch thick
½ cupdry red wine, such as Pinot Noir or Côtes du Rhône
2 tspDijon mustard, preferably grainy
2 tbspfresh flat-leaf parsley, chopped fine
kosher salt and freshly cracked black pepper
fresh thyme sprigs for garnish(optional)

Instructions

Melt 1 tablespoon of butter in a wide sauté pan over medium-high heat. Add the sliced onion, minced garlic, and mushrooms, stirring occasionally until the vegetables soften and the mushrooms release their moisture, about 5 minutes. The onions should be translucent and the mushrooms lightly golden. Transfer all but about 1 heaping spoonful of this mixture to a bowl and set aside.
⏱ 5 min
Pour the red wine into the same pan with the remaining mushroom mixture and whisk in the Dijon mustard until smooth. Let this bubble away over medium heat until the liquid reduces by half and turns syrupy, about 5 minutes. Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter one piece at a time until the sauce becomes glossy and emulsified.
⏱ 5 min
Return the reserved mushroom and onion mixture to the pan and toss everything together until well coated with the wine reduction. Stir in the chopped parsley and season generously with salt and pepper to taste. Transfer to a serving dish and garnish with fresh thyme sprigs if desired.