These Truffle Red Wine Mushrooms make for the perfect side dish or steak topper with the combined flavor of truffle oil and red wine your taste buds will love.
Full blown mushroom lover here! And what I love just as much is truffle anything. So the two combined is like a slice of heaven in my book.
Truffles are a form of a mushroom it’s self, but are quite different than mushrooms. They do grow under ground as regular mushrooms grow above.
They take 3 to 4 years to grow which is a really long time for a mushroom. And this is why they are much more expensive.
Buying an actual truffle can run you around $300 a pound. That’s why I use truffle oil which is oil infused with truffle. You still get that awesome flavor of a truffle.
If you would like to learn more Man Of Many has a great article on Truffles.
What to use these Truffle Red Wine Mushrooms for
- Side Dish– I always make these when I cook steaks as one of my side dishes. If using for a side dish you’re only going to get about 2 servings out of this recipe
- Steak Toppers– there’s nothing like a mushroom smoothened steak. You could always throw some sliced onions in when you do the mushrooms to make it a onion and mushroom smoothened steak. You can top about 4 steaks with this recipe. They go great with my Best Steak Marinade Ever recipe.
- Appetizer– make some of my Easy Crostinis and top these mushrooms on top and maybe add a slice of beef tenderloin for a fancy finger food for your next party.
- Chicken– these mushrooms would go good with a creamy chicken recipe to add on top
Ingredients for Truffle Red Wine Mushrooms:
- Sliced Mushrooms– I buy them already sliced ready to go, but you could buy whole mushrooms and slice your own. Just be sure to rinse and dry before cooking
- Red Wine– I believe a dryer wine works best. I use what I have on hand which is a cabernet sauvignon
- Truffle Oil– White or black doesn’t matter. They both taste awesome with only a slight taste difference
- Butter-I mean do I ever skip on the butter?
- Garlic Cloves– 1 large clove or 2 smaller ones, just to give a slight garlic flavor
Put a pan over medium/high heat (Photo 1) and add the butter (Photo 2), truffle oil (Photo 3) and garlic cloves (Photo 4) to the pan and let the butter melt (Photo 5)
Add the sliced mushrooms to the pan (Photo 6) and stir around and cook for about 3 minutes (Photo 7). Next add the red wine to the pan (Photo 8) and stir around to get all the mushrooms covered with the wine (Photo 9)
Turn the temperature down to low and let it shimmer (Photo 10) for 30 minutes or until the liquid is cooked down to where there is only a small amount (Photo 11)
Tips for Truffle Red Wine Mushrooms
- Be sure and rinse your mushrooms and pat dry. Mushrooms are notorious for having dirt on them and you don’t want the taste of dirt in your food.
- Don’t minced your garlic. You only want a slight garlic flavor with this recipe. So leave the garlic whole
- I wouldn’t use the cheapest wine you can find. The kind I use is not expensive by any means (under $9) but a better tasting wine will effect the taste of the recipe. Maybe plan to have this when you can enjoy that rest of the bottle of the wine
- Cooking it low and slow will make the mushrooms more tender, but will shrink they up a lot more. I prefer my mushrooms well done. You can keep the heat up high and cook this faster, but the mushrooms won’t be as tender.
Want some other great steak sides?
Brussels Sprouts with Spicy Mayo
Green Beans with Bacon, Blue Cheese, and Walnuts
Ultimate Wedge Salad
Zesty Italian Potatoes
or CHECK OUT all my side dish recipes to find the right one for your next dinner.
Truffle Red Wine Mushrooms
Ingredients
- 8 oz sliced mushrooms
- 2 cups red wine
- 1.5 TBSP Truffle Oil
- 2 cloves garlic
- 2 TBSP butter
Instructions
- Take a pan and put it over medium high heat and let it heat up
- Next add butter, truffle oil, and garlic and melt butter
- Add the sliced mushrooms to the pan and stir around and cook for 3 minutes
- Add the red wine to the pan and bring to a boil and turn the heat down to low and cook for about 30 minutes until most of the liquid is gone
Notes
- Be sure and rinse your mushrooms and pat dry. Mushrooms are notorious for having dirt on them and you don’t want the taste of dirt in your food.
- Don’t minced your garlic. You only want a slight garlic flavor with this recipe. So leave the garlic whole
- I wouldn’t use the cheapest wine you can find. The kind I use is not expensive by any means (under $9) but a better tasting wine will effect the taste of the recipe. Maybe plan to have this when you can enjoy that rest of the bottle of the wine
- Cooking it low and slow will make the mushrooms more tender, but will shrink they up a lot more. I prefer my mushrooms well done. You can keep the heat up high and cook this faster, but the mushrooms won’t be as tender.
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