Red Wine Braised Mushrooms

This oh-so flavorful side dish pairs well with everything from steak to polenta. Braising in the red one gives these little mushrooms a deep, rich taste that packs a punch for the taste buds.


16-24 oz Baby bella mushrooms (or similiar varietal), cleaned and ends trimmed

4 Tablespoons butter (sub vegan butter for vegan/vegetarian)

4 cloves garlic, minced

1/2 Cup Dry red wine

1/2 Cup Beef broth (sub vegetable for vegan/vegetarian)

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon fresh Thyme, minced (plus more for garnish)


  1. Preheat oven to 425
  2. In an oven safe skillet (12 inch cast iron used) saute the garlic and butter over medium heat for 2-3 minutes or until garlic is fragrant, not browned.
  3. Add wine and stock. Add mushrooms and stir to incorporate all ingredients.
  4. Arrange the mushrooms in a single, even layer in the skillet.
  5. Transfer skillet to the oven at 425 for 30 minutes, turning the mushrooms halfway through.
  6. Remove mushrooms from oven, toss again. Garnish with fresh Thyme and serve.

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