Tonight’s dish: my sautéed merlot mushrooms. This is a savory side dish that goes well with chicken or beef. I used crimini mushrooms and a California Merlot. I used a Ravens Wood Merlot as my mother taught me to only cook with wine that you would gladly pour in a glass and drink. I chose crimini mushrooms because I especially love the earthy flavor. If you have white button mushrooms on hand, feel free to use those instead. What health benefits are you getting from this seemingly indulgent dish? Potassium! Yep, mushrooms are rich in potassium. Still not as much as a banana or coconut water, but it’s definitely worth mentioning.
Tonight’s dish is 1 of 4 I’m going to release for a healthy and fabulous meal. By Saturday, you’ll have recipes and shopping lists for 1 main dish, 2 sides, and a delicious dessert.
Sautéed Merlot Mushrooms
- 5 cups crimini mushrooms can substitute white button mushrooms
- 1/2 cup chopped shallots
- 4 large cloves of garlic minced
- 1 tablespoon extra virgin olive oil
- 1 cup of a merlot
- 1 teaspoon dried parsley to finish
- Heat the olive oil in a large sauté pan over medium heat. Add the garlic and shallots.
- Wipe the mushrooms down with a damp towel to clean. Once the shallots become slightly transparent, add the mushrooms.
- Stir the shallots, garlic, and mushrooms until the mushrooms start to brown. Add the wine and stir until the majority of the moisture from the wine evaporates off. Dish and top with the dried parsley.
- You will be left with a rich merlot, garlic, shallot sauce that has completely flavored the mushrooms and will keep you coming back for more.