Today, we're showcasing a dish that's both simple and sophisticated: Zinfandel sautéed mushrooms. This recipe transforms humble mushrooms into a flavorful side dish that perfectly complements a variety of main courses, from chicken and steak to vegetarian meals.
To make this sautéed mushroom recipe, you'll need to melt 2 tablespoons of butter and 2 tablespoons olive oil in a large sautee pan. Add 1 pound of mushrooms and stir.
Add 1/2 teaspoon garlic, sautee a few more minutes.
Add 1/8 cup Zinfandel red wine, and reduce to about half.
Add 1/8 cup balsamic vinegar, and reduce until syrupy. Season with salt and pepper. Place in serving dish and sprinkle with chopped Italian parsley or chives.