Sautéed mushrooms are probably my favorite side dish to serve with steak or most roasted hearty meats. I love the earthy, meaty texture and flavor that you get from mushrooms after roasting or sautéing them.
These sautéed mushrooms are so easy you can make them for a quick dinner, but the flavor is intense and satisfying.
A little red wine, a chopped shallot, butter, and olive oil are all that’s needed to create this fragrant, delicious side dish to go with your next steak dinner.
Red Wine and Shallot Sautéed Mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 shallot minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry red wine
- 8 oz. container sliced white mushrooms
- Heat butter and olive oil in large skillet over medium-high heat. Add shallot and cook 2-3 minutes. Add mushrooms and stir. Add 1/2 teaspoon salt and freshly ground black pepper.
- Turn heat down to medium and gently pour in red wine. (You may want to remove the skillet from the burner before pouring in the red wine.)
- Cook, stirring frequently, until the red wine is almost evaporated. Add remaining 1/2 cup of red wine. Cook stirring frequently, until the red wine is evaporated.