Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.

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  • Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.

Nutrition Facts

285.2 calories; 4.3 g protein; 18.8 g carbohydrates; 7.6 mg cholesterol; 365.4 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2007
I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe! Read More
(17)

Most helpful critical review

Rating: 3 stars
10/18/2010
I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it. Read More
(3)
42 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/04/2007
I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe! Read More
(17)
Rating: 5 stars
03/04/2007
I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe! Read More
(17)
Rating: 5 stars
05/03/2006
The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the mushroom amount. There are not any left now:-( Read More
(14)
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Rating: 4 stars
11/16/2009
I made these tonight but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome but I don't really see the need for 2 hours and as much ingredient called for for a side dish. Loved the flavors though. Read More
(9)
Rating: 5 stars
12/28/2010
i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids but my 9yr old went back for seconds. thumbs up from everyone- thanks so much!! Read More
(5)
Rating: 4 stars
09/19/2006
I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So for special events - when you have a lot of time don't mind the expense and want to truly impress - it's worth it. Read More
(5)
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Rating: 5 stars
12/29/2009
Excellent. I doubled the recipe for 8 people and used 2 cups of wine and 2 cups of beef broth. Served as a side with prime rib. These were delicious the following day as a toppeing for leftover prime ribe sandwiches. Well worth the time & wine involved. Read More
(3)
Rating: 3 stars
10/18/2010
I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it. Read More
(3)
Rating: 5 stars
05/24/2010
a great standby. SO easy and SO delicious. A Read More
(2)
Rating: 5 stars
04/01/2008
Excellent with steak. I increased the serving amount but still reduced the amount of wine and beef broth and they came out awesome. Definitely will be making again. Read More
(2)