Buttery Sautéed Mushrooms in Burgundy Wine Reduction are a classic steakhouse-style side that delivers deep, savory flavor with elegant simplicity. Earthy mushrooms are seared until golden, then bathed in butter, garlic, and a rich red wine reduction that creates a silky, glossy finish.
The key to this dish is proper browning. Allowing the mushrooms to sit undisturbed at first develops rich caramelization, which forms the foundation of the sauce. The Burgundy wine then deglazes the pan, pulling up all those flavorful bits and concentrating into a luxurious coating.
Fresh thyme adds subtle herbal notes that complement the earthiness of the mushrooms, while butter rounds everything out with richness. The result is a side dish that feels indulgent yet effortless, perfect for elevating any meal.
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Serve these mushrooms alongside steak, chicken, or mashed potatoes, or spoon them over toasted bread for a simple appetizer. With minimal ingredients and maximum flavor, this is a recipe you’ll return to again and again.
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 16 oz mushrooms, cleaned and sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup Burgundy wine or dry red wine
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped parsley, optional, for garnish
Instructions:
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