Creamed Mushrooms & Onions in Red Wine Reduction

Creamy and scrumptious, this mushrooms and onions in red wine reduction is a regular on our kitchen table.  Full of bold flavor from the wine and enough delicacy from the cream, it makes a great side dish or a meal of itself.

Somewhere between my Easy Borsch and the Stuffed Cabbage Rolls, my husband decides to come up with side dish designed to impress.  He’s not much of a cook but when he does fire up the stove, he goes all out with the wine and other crazy ingredients I would normally not use.  The result is always a mouthwatering and enticing feast. Which begs the question, why do I so seldom cook with wine?  The dish almost always comes out incredibly tasty and so full of bold flavor but the truth is, I’m not comfortable cooking with wine.  Or any other alcohol.  Aside from my fear of burning down the house (a very rational fear indeed – have you seen those alcohol flare ups?! – I totally see myself loosing my eyebrows to that), I simply don’t know how to cook with wine.  I admit, cooking with wine was a bit intimidating for me and truthfully, I don’t like to step out of my comfort zone.  It’s one thing to eat meat jello and devour 6 oz. of cod liver in one sitting (who does that!?), but to cook with wine?  So, not me.

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It wasn’t until the hubs prepared a few meals that I actually started to not only enjoy foods cooked with wine, but I also looked forward to the actual cooking.  So now that it’s out in the open, I can’t exactly play the “Can’t cook with wine, please make dinner” card anymore.  Thankfully, with a side dish like this, I take great pleasure in both preparing and devouring this meal.  This is a favorite amongst all my family members so that’s always a bonus when considering your meals.

Cooking with wine

As it cooks, the alcohol in wine evaporates leaving only the flavor behind.  Take care not to use too much wine as the flavor could overpower the dish.  I’m no expert on cooking with wine, but one thing I know for sure is that it’s important to use only wine that you would actually drink.  If you do not like the taste of a particular wine, you will not like the dish you choose to use it in. So, if you’ve been saving that bottle of 2-Buck Chuck, now would be a good time to toss it.  On the flip side, the wine doesn’t have to be crazy expensive so I always try to find a bottle in the mid-range ($8-12). Your favorite dry wine will work great for this recipe.  Pinot Noir and Merlot are the ones I have tested in this dish, but I’m certain any young, full bodied red wine will work.

It’s also worth mentioning, wine should not be added to a dish just before serving.  That’s like eating mushrooms in wine, not mushrooms in wine reduction.  There’s a difference. Half cup of wine will produce about 2 tablespoons of wine reduction, just enough to give bold flavor and provide texture to this side dish.

Creamed Mushrooms & Onions in Red Wine Reduction

Add butter to a large cast iron skillet over medium high heat and allow to melt.  Add sliced onions and sautée for about 15 minutes until translucent.  Add cleaned and quartered mushrooms and season with Celtic sea salt and freshly cracked pepper.  Cook for another 15 minutes until browned and tender.  Add minced garlic and basil and give a quick stir.  Pour wine over the mushrooms and onions and deglaze the pan.  Bring heat down to low and continue to cook reducing wine slowly for best flavor.  You’ll notice the wine will be reduced to a thick consistency.  Add cream and continue to stir for about a minute.
Plate creamed mushrooms and onions and garnish with parsley.  Enjoy immediately or can be refrigerated up to 1 week in a sealed container (though it never lasts that long).

5.0 from 4 reviews

Creamed Mushrooms & Onions in Red Wine Reduction

 

Serves: 4

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

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Ingredients

• 2 tablespoons butter
• 1 large onion, sliced
• 1½ pounds baby bella mushrooms, cleaned and quartered
• 1½teaspoon sea salt (my pick)
• ½ teaspoon pepper (my pick)
• 2 garlic cloves, minced
• 1 tablespoon dried basil (my pick)
• ½ cup dry red wine
• ½ cup heavy whipping cream

Instructions

1. Add butter to a large skillet (my pick) over medium high heat.
2. Add onions and sautee for about 15 minutes until translucent and slightly browned.
3. Add mushrooms, salt and pepper and cook for another 15 minutes or until browned and tender.
4. Add garlic and basil, give a quick stir.
5. Add wine and deglaze the pan. Bring heat to low and continue to reduce wine slowly over low heat for best flavor.
6. Add cream and continue to stir for about a minute. Plate creamed mushrooms and onions and garnish with parsley.

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