I love mushrooms! I know they can be a bit polarizing, but they are one of my favorite veggies! They are so flavorful and I love their earthy, umami flavor. This dish is the perfect vegan side to any holiday meal, a nice steak, or roasted fish or chicken. The red wine and the balsamic give them so much additional flavor. The mushrooms caramelize so nicely when they are cooked this way. I love having a lower carb side dish that isn’t a green veggie.
Fun fact, the first time I cooked these BOTH my kids wanted to try them and now LOVE mushrooms! If that isn’t a sell, I am not sure what is 😉 This recipe makes two larger servings, but you could easily double or triple this. Just make sure that your pan is big enough to avoid steaming your mushrooms. You want them to be able to brown in the pan. I like to eat them right away, I think they taste best that way. If you keep them warm, they should keep for a bit though. Cover them with foil if needed to keep them warm.
I also have to say, I was pleasantly surprised when I was calculating the macros for these mushrooms. I had to double check the protein! 8g in a veggie side isn’t bad!
Red Wine Balsamic MushroomsCourse: SidesDifficulty: Easy
16 oz baby bella mushrooms, quartered
1/2 tbsp olive oil
1/4 cup dry red wine
1 tbsp high balsamic vinegar
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp fresh thyme leaves
1/2 tsp fresh rosemary, finely chopped
- Heat olive oil in a large pan over medium heat. Add mushrooms and cook about 7-10 minutes.
- Add wine, herbs, and salt and reduce about 5 minutes.
- Add balsamic and garlic and cook another 2-3 minutes.
- Serve immediately.