30 minutes/easy/4 servings
nutrition per serving:
241 calories, 4g protein, 11g carbs, 17g fat, 5g sugar
ingredients
- 6 tablespoons of unsalted butter
- 1 pound mushrooms, sliced
- 4 cloves of garlic, minced
- 3 green onions, sliced
- 3/4 cup of red wine
- salt and pepper to taste
- 2 tablespoons of minced parsley, to taste
directions
- In a large (12-inch) skillet, melt 4 tablespoons of the butter (save 1 tbsp for the end of this preparation) over high heat until foaming.
- Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
- Add the wine and stir, scraping up any browned bits in the pan.
- Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
- Season the mushrooms to taste with salt and pepper, then remove them from the heat.
- Add the parsley and the remaining tablespoon of butter. Stir to combine. The sauce will become silky.
- Check the sauce and add more salt and/or pepper to taste.
- You are now ready to serve this with your favorite steak!
notes
This recipe uses green onions, but honestly, you can use yellow onions sliced up or shallots. There isn’t a wrong answer! I know some people who aren’t thrilled with having chunks of onion in the sauce (I personally love onions. Full stop.) so using sliced green onions adds that flavor without the big chunks of onion. Up to you! Just cook the yellow onion slices or sliced shallots a bit in the butter before you add the mushrooms so that they soften up nicely – they need more time than the mushrooms to soften.
I would advise you to at least double this recipe. Make it once as is and find that one out for yourself! If you happen to have leftovers of this, it’ll keep in the fridge.
Use a nice Cabernet Sauvignon or Merlot wine. Nothing too sweet. And don’t forget that whenever you use wine in a recipe, ALWAYS use one that you like to drink!
And this side is PERFECT to add to my Prime Rib Roast! Check it out HERE! You will be SO glad you added this delicious side!
