Red Wine Mushrooms

This recipe came to me on the back of a package of mushrooms I bought impulsively. I went to the store specifically craving an avocado, in need of some healthy fat. I selected white mushrooms purely because they were the least expensive option. I am certain you can use baby portabellas if you like. White mushrooms have a rather delicate flavor profile, making them a perfect foundation for the robust red wine reduction. Mushrooms are extremely nutritious as well. They are packed with copper and phosphorus, contributing to strong bones. Phosphorus specifically, helps you make DNA. Consuming more of the fungi also means you are increasing your intake of vitamin B-5 and B-2.

I selected Woodbridge by Robert Mandavi, a 2015 California Merlot red wine, as the base for the sauce. This wine presents rich cherry aromas, and chocolate notes. The full-bodies wine is complex in taste, offering flavors of cherry cola and toasty mocha. Feel free to use whatever wine speaks to your pallet. Let’s get started.

Red Wine Mushrooms

Total Time: 17 min

Prep: 1 min

Cook: 16 min

Level: Easy


2 TBSP. butter

1 clove garlic, minced

4 oz white mushrooms, cleaned and sliced

2 TBSP. onion, chopped

1 tsp. fresh tarragon, minced (subst. dry if needed)

salt and pepper to taste

1/2 c. red wine


In a large skillet over medium heat melt butter. Saute garlic 30 seconds and stir in mushrooms, onions, and tarragon. Season with salt and pepper. Saute until mushrooms start to brown, stirring occasionally, about 6 minutes. Add red wine and reduce heat. Simmer until wine is evaporated and mushrooms are tender, about 10 minutes.

Serve hot atop your favorite burger, brown rice, or ancient grain.

Calories per recipe: 130

Carbs: 7 grams

Fat: 0 grams

Protein: 4.1 grams




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