Zinfandel Sauteed Mushrooms
Jason Hill | Chef Tips
This Zinfandel sautéed mushrooms recipe dresses up an ordinary carton of mushrooms into a delicious side dish that's perfect with chicken or steak.
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Appetizer, Side Dish
Zinfandel red wine
Salt and pepper
Chopped Italian parsley or chives
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.
mushrooms, red wine
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Recipe by Jason Hill,