Balsamic, Red Wine & Garlic infused Mushrooms with Thyme | The Voracious Vegetarian

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Balsamic, Red Wine & Garlic infused Mushrooms with Thyme

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Description

When I made my yummy Roasted Garlic Brussels Sprouts a couple of weeks ago, I dug out this mushroom recipe too. These juicy mushrooms are infused with balsamic, thyme, red wine and garlic flavors to make for en elegant and flavorful dish. It’s really a side dish, but sometimes I like to make a couple of sides for dinner instead of committing to an entree. If you’ll be doing that, you might want to prepare double the quantity.

Also, I used a mix of both button mushrooms and baby bella mushrooms and the slight variation in mushroom color and flavor really added to the dish. Turned out really pretty!

Nutrition Facts
4 servings per container
Serving size 2 oz

Amount per serving
Calories 62
% Daily Value*
Total Fat 3.2g 4%
Saturated Fat 1.2g 6%
Trans Fat g
Cholesterol 3.9mg 2%
Sodium 90mg 4%
Total Carbohydrate 4.3g 2%
Dietary Fiber 0.9g 4%
Total Sugars 0.9g
Includes g Added Sugars 0%
Protein 2.4g

Calcium 1mg 1%
Iron 1.2mg 7%
Vitamin B-6 2.3%
Magnesium 1%
Manganese 9.6%
Riboflavin 7.6%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Nutritions

Ingredients

8 oz package whole Button Mushrooms or Baby Bella Mushrooms
4 large cloves Garlic, smashed
1.5 tsp Butter or Ghee (omit or use dairy free fat if you're going for vegan)
1.5 tso Extra Virgin Olive Oil
1/4 cup Red Wine
1 tbs Balsamic Vinegar
3 tbs Fresh Thyme
Squirt of Lemon Juice
Freshly Ground Black Pepper to taste
Kosher/Sea Salt to taste
* Click to ingredient to choose one

Directions

1
Clean mushrooms and de-stem them. (Either pop the stems out, or slice them off)
2
Melt butter and olive oil. Add smashed garlic until fragrant, but not brown.
3
Add red wine and balsamic vinegar. Bring to a simmer.
4
Layer the mushrooms in a single layer, stem side down, in a nonstick pan. Cover and continue to simmer for 15 minutes.
5
Resist stirring or moving these mushrooms around.
6
Uncover the pan and add salt, pepper and thyme. Continue to resist stirring. Allow to continue to simmer until most of the liquid has evaporated. Now you can stir the pan if you'd like.
7
Remove from heat and sprinkle with a little lemon juice. When serving, scoop the "gravy" from the pan and drizzle on top.