Red Wine Garlic Mushrooms

The only time to eat diet food is while you’re waiting for the steak to cook.

Julia Child

Red Wine Garlic Mushrooms go great with just about any cut of grilled red meat. We like this side dish and have it with Steak or even chopped beef like we did here tonight. But, it will be a real nice side with just about anything. It is a fairly common dish in Northern Italy and France. We like it done with baby portabellas but it will work with any of the different types that you can get at your grocery store.

Here’s how to do it

Put the mushrooms in a strainer and thoroughly rinse them off with cold water.  Set the strainer where the mushrooms can drain. Like on a towel or in the sink. Put a skillet on at medium and eyeball barely enough evoo to cover the bottom.

Trim the bottom edge of the stem off the mushrooms and split them in half vertically  through the stem. Put them in the skillet and add the butter, black pepper and rosemary.

Toss them a few times as they cook to get them cooking evenly.

When they have started to get a little darker in color push them out to the edge of the skillet and add the garlic, Squeeze the lemon juice on the garlic and let the garlic cook for about a minute in the lemon juice.

Add the wine and simmer the mushrooms in the wine until they have gotten darker in color from the wine and have softened up a little.

Then serve your Red Wine Garlic Mushrooms with today’s choice for your meat and carb. We had a hamburger steak, that I transformed into a cheeseburger, and a microwave baked sweet potato. And, of course some homemade bread to round things out.

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Red Wine Garlic Mushrooms

Course: Main Course

Cuisine: American, Italian

Keyword: gluten free, Italian, main course, Mediterranean Diet, paleo, quick and easy

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Calories: 137.4kcal

Baby Bella Mushrooms Sauted in red wine

Print Recipe

Ingredients

• olive oil
• 1/2 lb. baby portabella mushrooms or any kind of other mushroom that you like
• salt and pepper to taste
• 1 tbsp. butter
• 1 sprig fresh rosemary leaves only - chopped. Or 1 teaspoon dried
• 2 cloves fresh garlic chopped
• 1/2 lemon juiced
• 3/4 cup red wine we like chianti

Instructions

• Put the mushrooms in a strainer and thoroughly rinse them off with cold water.  Set the strainer where the mushrooms can drain. Like on a towel or in the sink. Put a skillet on at medium and eyeball barely enough evoo to cover the bottom.
• Trim the bottom edge of the stem off the mushrooms and split them in half vertically  through the stem. Put them in the skillet and add the butter, black pepper and rosemary.

  Toss them a few times as they cook to get them cooking evenly.
• When they have started to get a little darker in color - 2 to 3 minutes - push them out to the edge of the skillet and add the garlic, Squeeze the lemon juice on the garlic and let the garlic cook for about a minute in the lemon juice.
• Add the wine and simmer the mushrooms in the wine until they have gotten darker in color from the wine and have softened up a little.

  Then serve your Red Wine Garlic Mushrooms with today's choice for your meat and carb. We had a hamburger steak, that I transformed into a cheeseburger, and a microwave baked sweet potato. And, of course some homemade bread to round things out.

Nutrition

Calories: 137.4kcal | Carbohydrates: 4.9g | Protein: 0.4g | Fat: 6.1g | Saturated Fat: 3.8g | Trans Fat: 0.2g | Cholesterol: 15.9mg | Sodium: 56.9mg | Potassium: 153.7mg | Fiber: 0.8g | Sugar: 1.2g | Vitamin A: 193.9IU | Vitamin C: 14.3mg | Calcium: 16.2mg | Iron: 0.6mg