Buttery Sautéed Mushrooms in Burgundy Wine Reduction

Buttery Sautéed Mushrooms in Burgundy Wine Reduction

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.

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

1. Heat the olive oil and butter in a large skillet over medium-high heat until melted and foamy.
2. Add the mushrooms in a single layer and cook undisturbed for 3 to 4 minutes, until browned on the bottom.
3. Stir and continue cooking for another 3 to 4 minutes, until the mushrooms release their moisture and become golden.
4. Add the garlic and thyme and cook for about 30 seconds, until fragrant.
5. Pour in the Burgundy wine and simmer for 4 to 6 minutes, allowing it to reduce to a glossy sauce that coats the mushrooms.
6. Season with salt and black pepper to taste.
7. Remove from the heat, garnish with parsley if desired, and serve warm.

Variations

• Add a splash of beef broth for a more pronounced savory depth.
• Finish with a teaspoon of balsamic vinegar for subtle sweetness.
• Stir in a tablespoon of heavy cream at the end for extra richness.
• Use rosemary instead of thyme for a bolder herbal note.

Tips

• Avoid overcrowding the pan to ensure proper browning.
• Use high heat initially to caramelize the mushrooms before adding wine.
• Let the wine reduce fully to concentrate flavor and remove harshness.
• Serve immediately for the best texture and glossy finish.