Mushroom-Red Wine Sauce

Mushroom-Red Wine Sauce
Photo by Quentin Bacon


  • ¾ cup red wine
  • 1 pound mushrooms (such as button), thinly sliced
  • ¾ teaspoon kosher salt
  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter

Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes...

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