The key here is to brown whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.

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Tips

Cook's Note:

The next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try.

Nutrition Facts

153 calories; protein 3.7g; carbohydrates 4.8g; fat 11.9g; cholesterol 30.5mg; sodium 88.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
01/24/2015
I make this recipe all the time and LOVE it!! It is great with steaks or chicken. Sometimes I cut Kale or Spinach for a little added nutrition and add it in as the wine is simmering off. Read More
(4)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2015
I make this recipe all the time and LOVE it!! It is great with steaks or chicken. Sometimes I cut Kale or Spinach for a little added nutrition and add it in as the wine is simmering off. Read More
(4)
Rating: 5 stars
04/20/2014
These were yummy. Made exactly as written. Doubled the recipe. Read More
(3)
Rating: 5 stars
10/14/2012
These are so very yummy. I almost liked them more before I added the wine but they are good either way. I did use cabernet sauvignon but I don't think that would make that big a difference in the final product. The browned butter is what really made the difference. I've always cooked mine in butter but the browned is really great. Thank you ever so much! Read More
(3)
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Rating: 5 stars
11/27/2016
This was just jampacked with flavor! I used large white button mushrooms and cabernet sauvignon instead of pinot and it was just amazing -- the hit of the show! The mushrooms cooked a lot quicker than the amount of time stated in the recipe so will adjust accordingly next time. Thank you for this keeper recipe! Read More
(2)
Rating: 4 stars
11/14/2016
Very good easy and flexible on the ingredients. Read More
Rating: 5 stars
07/18/2020
Super easy! Great flavor. Will definitely do again! Read More
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Rating: 5 stars
01/24/2015
Love this with steak Read More