Sauteed Mushrooms with Red Wine Recipe

Name: Sauteed Mushrooms with Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound portobello mushrooms; 6 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 leeks, white and light green parts only, halved and thinly sliced crosswise; 2 garlic cloves, minced; 2 pounds mixed white button and cremini mushrooms, halved; 2 thyme sprigs; 1/2 cup dry red wine; 1 1/4 cups vegetable broth; 1/2 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon dry Marsala; 1 tablespoon unsalted butter; 1 cup packed baby arugula

Servings: persons

1 pound portobello mushrooms
6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 leeks, white and light green parts only, halved and thinly sliced crosswise
2 garlic cloves, minced
2 pounds mixed white button and cremini mushrooms, halved
2 thyme sprigs
1/2 cup dry red wine
1 1/4 cups vegetable broth
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon dry Marsala
1 tablespoon unsalted butter
1 cup packed baby arugula

1
Preheat the oven to 350.
2
On a baking sheet, brush the portobellos with 1 tablespoon of the olive oil and season with salt and pepper.
3
Bake for about 25 minutes, until tender; let cool slightly, then slice 1/2 inch thick.
4
Meanwhile, in a large, deep skillet, heat 1 tablespoon of the oil.
5
Add the leeks, garlic and a big pinch of salt and pepper.
6
Cook over moderate heat until the leeks are just starting to brown, 7 minutes; transfer to a bowl.
7
Heat 2 tablespoons of oil in the skillet.
8
Add half of the button and cremini mushrooms and a thyme sprig, season with salt and pepper and cook over moderately high heat, stirring occasionally, until tender and browned, 8 minutes.
9
Transfer to the bowl.
10
Repeat with the remaining 2 tablespoons of oil, mushrooms and thyme sprig.
11
Return all of the cooked mushrooms to the skillet.
12
Add the red wine and cook until evaporated.
13
Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.
14
Stir in the Marsala and cook for 1 minute.
15
Off the heat, stir in the butter and arugula and season with salt and pepper.

430

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 15 ingredients. The key ingredients include: 1 pound portobello mushrooms, 6 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, Sauteed Mushrooms with Red Wine falls under the Soups & Stews 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.

Sauteed Mushrooms with Red Wine

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