Red wine sautéed mushrooms with parsley and lemon
Red wine sautéed mushrooms combine earthy flavours with a touch of acidity from lemon and freshness from parsley. This simple dish is ideal as a side or topping for meats and pasta.
Cook time 10 min
Prep time 5 min
Ingredients:
1 lb mushrooms2 tbsp butter
1 dash salt
1 dash black pepper
2 fl oz red wine
2 tbsp fresh parsley
2 tbsp lemon juice
Red wine sautéed mushrooms with parsley and lemon is a flavorful and easy-to-make dish that combines earthy mushrooms with the richness of red wine and the freshness of parsley and lemon. Perfect as a side dish or a topping for steaks and other meats, this recipe takes simple ingredients and transforms them into a gourmet delight.
Instructions:
- Clean the mushrooms thoroughly and slice them.
- Chop the fresh parsley.
- Squeeze the lemon juice and set aside.
- In a large skillet, melt the butter over medium heat until it starts to bubble.
- Add the sliced mushrooms to the skillet.
- Stir occasionally, allowing the mushrooms to cook and release their moisture. This should take about 5-7 minutes.
- Once the mushrooms are browned and tender, season with a dash of salt and a dash of black pepper.
5. Add the Red Wine:
- Pour in the red wine, stirring to deglaze the skillet and incorporate any browned bits from the bottom.
- Let the mushrooms simmer in the wine until it has mostly evaporated, about 2-3 minutes.
- Remove the skillet from heat.
- Stir in the chopped fresh parsley and lemon juice, mixing well to combine all the flavors.
- Transfer the sautéed mushrooms to a serving dish.
- Enjoy as a side dish, garnish, or as a topping for steak, chicken, or pasta.
In conclusion, red wine sautéed mushrooms with parsley and lemon is not only a quick and delightful dish but also versatile enough to complement a variety of main courses. The combination of wine, herbs, and citrus brings a balance of flavors that elevate the natural umami of the mushrooms. Enjoy this dish freshly made to appreciate the vibrant tastes and aromas.
Red wine sautéed mushrooms with parsley and lemon FAQ:
Sauté the mushrooms for about 5-7 minutes until they are browned and tender, stirring occasionally to ensure even cooking.
If you prefer not to use red wine, you can substitute with vegetable or chicken broth for a non-alcoholic option. However, the flavor will differ slightly.
Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or microwave.
Button mushrooms or cremini mushrooms are ideal for this recipe as they hold their texture well and absorb the flavors of the red wine beautifully.
The mushrooms are done when they are golden brown, tender, and have released most of their moisture, typically around 5-7 minutes of sautéing.
Tips:
- Choose a mix of mushroom varieties such as cremini, shiitake, and button mushrooms to add different textures and flavors.
- Make sure your mushrooms are dry before you begin cooking to ensure they sauté properly instead of steaming.
- Slice the mushrooms evenly for consistent cooking.
- Deglaze the pan with red wine to capture all the flavors that might stick to the bottom of the pan.
- Use fresh parsley and freshly squeezed lemon juice for the best flavor.
- Season to taste, adjusting salt and pepper as needed based on your preference.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 3.43g
Carbohydrates 6g
Fiber 1.22g
Sugar 2.58g
Fat 6g
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