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white bowl of sautéed truffle red wine mushrooms and a fork with the mushrooms on it

Truffle Red Wine Mushrooms

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.
Course Side Dish
Cuisine American
Keyword red wine mushrooms, steak topper, truffle red wine mushrooms
Prep Time 2 minutes
Cook Time 33 minutes
Total Time 35 minutes
Servings 2
Calories 421kcal


  • 8 oz sliced mushrooms
  • 2 cups red wine
  • 1.5 TBSP Truffle Oil
  • 2 cloves garlic
  • 2 TBSP butter


  • 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



  • 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.


Serving: 7oz | Calories: 421kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 116mg | Potassium: 559mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg