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Sautéed mushrooms with rosemary on white plate

Sautéed Mushrooms with Red Wine and Rosemary

Earthy mushrooms simmered in red wine and fresh rosemary create a simple yet elegant dish layered with savory, herbaceous flavor. Pairs beautifully with: WIT 2023 Mourvèdre — its spice, subtle smokiness, and dark berry character elevate the mushrooms’ depth and balance the herbal notes.
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Servings: 4
Ingredients Method

Ingredients
  

  • 1 ¼ lb mushrooms
  • ¼ cup water
  • 1 TBSP unsalted butter
  • ½ tsp vegetable oil
  • 1 shallot, minced
  • 1 tsp minced fresh rosemary
  • ¼ tsp table salt
  • ¼ tsp pepper
  • ¼ cup red wine
  • 1 TBSP cider vinegar
  • ½ cup chicken broth (or vegetable broth)

Method
 

  1. Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
  2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, rosemary, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add wine and vinegar and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Season with salt and pepper to taste, and serve.
  3. *Options: Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces.