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.
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 8mg | Potassium: 393mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg