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.

No additional tips available.

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

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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.

Roasted Mushrooms with Red Wine Butter

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