red wine and garlic mushrooms

red wine and garlic mushrooms | drag it through the gardenThis is not the original recipe I had planned to post today, but a friend of mine just reminded me that exactly a year ago today, we left to spend a semester abroad in Madrid, Spain. So, in honor of that journey, I decided to switch it up a bit and let you all enjoy a taste of Spain with these red wine and garlic mushrooms.

Versions of these mushrooms make an appearance on many of the menus in tapas bars around Madrid. Red wine and garlic represent two of the three food products that are so prevalent in Spanish life and cooking (the third being olive oil). These mushroom embody that garlicky flare that is common in Spanish food, but they won’t make you break a sweat in the kitchen (and that is always a plus in my book).

I know it sounds like an overused cliché, but I cannot believe how fast time has flown by. It seems like just a month ago that I left for my adventure in Spain and postponed my life here. And although I was freaking out (to put it lightly) the night before I was set to leave, I am so happy that I took a leap of faith and decided to go.

Even though I was happy to come home and resume my life here, there will always be a part of me that longs to go back to my home in Madrid.

Palacio de Cibeles, Madrid, Spain

Palacio de Cibeles, Madrid, Spain

red wine and garlic mushrooms

Makes 4 servings

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.

Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

Drizzle with lemon juice and sprinkle parsley over the top.

Source: Slightly adapted from Bev Cooks

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37 thoughts on “red wine and garlic mushrooms

  1. Big Hungry Gnomes

    Moving to Madrid sounds like such an amazing adventure. Was there any particular food you missed whilst over there or anything you’ve missed since coming back home, other than these deliciously simple but flavour packed mushrooms?

    Reply
    1. Colleen Post author

      When I was abroad, there was nothing that I wanted more from home than my mom’s chicken and dumplings. Now, though, I’ve been craving any kind of bocadillo (which is pretty much just a sub sandwich, usually topped with cured meats). I would always get one at the bocadillo shop near campus with either chorizo, salchicón, or lomo (my personal favorite).

      Reply
  2. Megan

    This sounds perfect. I usually prepare mushrooms in the main dish, but I love the thought of them as the side — especially soaked in red wine, butter, and garlic!

    Reply
    1. Colleen Post author

      Thanks, Megan! I typically eat mushrooms as the main dish or as an accompaniment to the main dish (like mushrooms on steak… sound so good right now!). They’re a veggie that hardly ever makes it as a side dish, but I love them that way too!

      Reply
  3. harts52

    I really enjoyed this recipe. I’m anxious for them to cool down because I think they are going to be equally as good room temp or cold on a spinach salad.

    Reply
  4. Jacquelyn

    Just made these and they are amazing! I’m in a spinach kick lately so I added about a cup and a half spinach after the initial 15 minutes of simmering, just enough time for it to wilt and absorb the wine sauce…so good. ¡Viva españa!

    Reply
    1. Colleen Post author

      That sounds like a great combo. I might have to try it… although sometimes getting me to eat cooked spinach is like pulling teeth 🙂 I’m happy you enjoyed them!

      Reply
      1. M. Rasmussen

        Hi Colleen,
        Have you ever tryed to add whipping cream when the mushrooms are almost ready cooked and eat it on a piece of toasted bread. Yummmmmi.

        Reply
    1. Colleen Post author

      Nope, it doesn’t, just as long as it’s something you would actually drink! I would recommend a drier red wine if you have the option.

      Reply
  5. kavitha

    so yummy! just made these tonight and it tasted delicious! I used less butter then it said on the menu, and left out the parsley (didn’t have any). love it! I will now buy mushrooms all the time and make this! I served mine on top of some left over chicken (but would be better over some type of steak i think), and it was very yummy.

    thanks!

    Reply
  6. Jim Ellis

    How would this work as a “nibble-on-all-evening” food? If kept warm on a heated platter or chaffing dish do you think the quality would hold up or do you think they need to be eaten more quickly as part of an meal?

    Reply
      1. Amy

        They are really good even after put in the fridge and eaten cold. Of course I have never met a mushroom I didn’t like. ; )

        Reply
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  9. Peg

    Made these tonight as a side dish to a turkey breast – delicious!!! Will definitely make these again. Very fragrant while cooking also. I didn’t change a thing and they were wonderful!! Thanks for sharing this recipe.

    Reply
  10. Nicole

    I made this tonight for company and everyone loved it. I will be making this often, thanks for the recipe.

    Reply
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