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Pinot-Glazed Mushrooms

Rated as 4.88 out of 5 Stars
57k

"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."
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Ingredients

25 m servings 153
Original recipe yields 2 servings

Directions

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  1. 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.

Footnotes

  • Cook's Note:
  • The next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try.

Nutrition Facts


Per Serving: 153 calories; 11.9 4.8 3.7 31 89 Full nutrition

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Reviews

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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.

These were yummy. Made exactly as written. Doubled the recipe.

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 i...

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 quic...

Very good, easy and flexible on the ingredients.

Love this with steak