Quick Balsamic and Red Wine Mushrooms
These quick balsamic and red wine mushrooms are tailor-made for steak but are also wonderful as a savory side dish, added to pasta, or stirred into creamy risotto. And they couldn’t be easier to prepare!
Recipe Mood: Savory Side
Indulgence Level: Low
Effort Level: Easy
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Ingredient-Stretching Tip: If you have some red wine left over, use it for these braised chicken thighs or hearty Italian sausage and bell peppers.
These quick balsamic and red wine mushrooms couldn’t be easier to make, and they’re extremely versatile when it comes to serving them. Pile them onto a juicy steak, present them as a side dish, toss them with pasta, or stir them into risotto. There’s hardly a wrong way to eat these lovely, intensely flavored morsels.
These sautéed mushrooms also make an excellent holiday side, especially if you’re juggling many things in the kitchen and looking for something low-effort but still elevated enough to serve during festivities.
This recipe proves that you don’t need fancy ingredients or a lot of time to create something special and crowd-pleasing.
Why You’ll Love These Quick Balsamic and Red Wine Mushrooms
Flavor-packed: The earthy mushrooms and the intensity of the red wine and balsamic pack a flavor punch.
Elegant yet straightforward: They’re easy to make with just a few ingredients but sophisticated enough to accompany a special meal.
Versatile serving options: These mushrooms are great as a side dish, on top of pasta, or even as a meat substitute in a main course.
Key Ingredients
- Red Wine: This lends a deep, unmistakable flavor to the mushrooms.
- Balsamic Vinegar: Like the red wine, it’s integral to this recipe and helps create a slightly syrupy consistency.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Heat oil: Warm the olive oil in a large pan over medium-low to medium heat.
- Cook mushrooms: Add sliced mushrooms and sauté for about 10 minutes until golden brown, stirring often.
- Add aromatics: Stir in garlic, shallots, salt, pepper, and more olive oil. Cook for 2–3 minutes until shallots are translucent.
- Deglaze pan: Pour in red wine and balsamic vinegar; let simmer without stirring for 2–3 minutes until liquid evaporates.
- Finish and garnish: Taste and adjust seasoning, then sprinkle with parsley and serve.
Pro Tips
Salt the mushrooms when they’re almost fully cooked: Salting them too early draws out their moisture, preventing them from browning well.
Variations & Substitutions
-Use a mix of gourmet mushrooms instead of just cremini.
-Replace 1-2 tablespoons of the olive oil with unsalted butter for a more luxurious finish.
-Replace the wine with equal parts beef stock for an alcohol-free version.
-Finish the mushrooms with fresh thyme or rosemary, along with/instead of the parsley.
Recipe FAQs
The best way to clean mushrooms is to use a damp paper towel to wipe away the dirt. You can also use a soft-bristled brush—just ensure it’s one you only use for cleaning vegetables. If you lack patience, rinse them under cold water but dry them well before cooking.
Yes, some alcohol evaporates when it cooks, but not all of it. The longer it cooks, the more it will burn off, but you usually need to cook something for 2-3 hours for the alcohol to cook off entirely.
A dry, full-bodied wine, like a Cabernet Sauvignon, Pinot Noir, or Merlot, works best. Always cook with a wine you would drink.
Storage
Refrigerator: Store in the fridge for up to 3 days.
Freezer: I don’t suggest freezing these mushrooms. They won’t defrost and reheat properly.
Reheat: Warm through on the stovetop, in the oven, or in the microwave.
More Side Dish Recipes
- Easy thyme roasted carrots with Parmesan
- Picnic potato salad
- Sautéed artichoke hearts and mushrooms with crispy breadcrumbs
- Cheesy mashed potato casserole
- Crunchy cucumber salad with avocado
- Sautéed broccoli recipe with roasted garlic and Pecorino
- Italian sausage stuffing with leeks
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Quick Balsamic and Red Wine Mushrooms
Ingredients
- 3 tablespoons extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- 16 ounces cremini mushrooms cleaned, stems removed, and sliced (about ¼")
- 3 garlic cloves peeled and minced
- 2 large shallots peeled and minced
- ¾ teaspoon kosher salt
- Ground black pepper
- ⅓ cup dry red wine (Note 1)
- 1 tablespoon balsamic vinegar
- Handful Italian flat-leaf parsley minced
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium-low to medium heat. Add the mushrooms and cook for about 10 minutes until golden brown, stirring often.
- When the mushrooms are about done, add the garlic, shallots, salt, some ground black pepper, and another 1 tablespoon of olive oil. Cook for 2-3 minutes, just until the shallots turn translucent, stirring often.
- Pour in the wine and balsamic and simmer the mushrooms for 2-3 minutes without stirring. They're done when the liquid essentially evaporates.
- Taste for salt and pepper. Garnish with the parsley. Enjoy!
Delicious as-is, but these would be amazing served on top of steak.