Roasted Mushrooms with Red Wine Butter Recipe

Name: Roasted Mushrooms with Red Wine Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds mixed mushrooms, such as cremini, oyster and chanterelle, halved if large; 3/4 cup plus 1 tablespoon canola oil; 1 tablespoon thyme leaves; 1 teaspoon minced rosemary; 1 large shallot, minced; 1 tablespoon minced garlic; 1 cup dry red wine; 3 tablespoons cold unsalted butter, cubed; Kosher salt; Pepper; 1/4 cup chopped tarragon; 1/4 cup chopped parsley

Servings: persons

3 pounds mixed mushrooms, such as cremini, oyster and chanterelle, halved if large
3/4 cup plus 1 tablespoon canola oil
1 tablespoon thyme leaves
1 teaspoon minced rosemary
1 large shallot, minced
1 tablespoon minced garlic
1 cup dry red wine
3 tablespoons cold unsalted butter, cubed
Kosher salt
Pepper
1/4 cup chopped tarragon
1/4 cup chopped parsley

1
Position racks in the upper and lower thirds of the oven and preheat to 400.
2
Heat 2 large rimmed baking sheets in the oven for at least 10 minutes.
3
In a large bowl, toss the mushrooms with 3/4 cup of the oil, the thyme and rosemary.
4
Remove the baking sheets from the oven and immediately spread the mushrooms on them in an even layer.
5
Roast for 25 to 30 minutes, until tender and browned, stirring halfway through roasting.
6
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil.
7
Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
8
Add the wine and simmer until reduced to a glaze, 3 to 5 minutes.
9
Swirl in the butter and season with salt and pepper.
10
Scrape all the mushrooms onto 1 baking sheet.
11
Add the red wine butter and toss well.
12
Season with salt and pepper and toss again.
13
Transfer to a bowl, top with the tarragon and parsley and serve.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds mixed mushrooms, such as cremini, oyster and chanterelle, halved if large, 3/4 cup plus 1 tablespoon canola oil, 1 tablespoon thyme leaves, 1 teaspoon minced rosemary, and more.

Yes, Roasted Mushrooms with Red Wine Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Mushrooms with Red Wine Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions