Champignon the Sauce
Sautéed Baby Bella Mushrooms Glazed with Red Wine Reduction
25 minutes
Serves 4
SideFrenchVegetarian
Herb's take
This French-inspired side is all about transformation: humble mushrooms, a touch of butter, and dry red wine become a glossy, restaurant-worthy glaze. You'll learn the secret to deglazing and reducing for maximum umami (and why patience pays off).
Ingredients
Yield
4
Instructions
- 01In a large skillet over medium-high heat, melt 2 tablespoons of the butter until foaming subsides.
- 02Add the sliced mushrooms in a single layer. Sauté undisturbed for 2-3 minutes, then stir and continue cooking until deeply browned and their released moisture has evaporated, about 5-7 minutes.
- 03Reduce heat to medium. Add the minced shallot and garlic. Sauté 1 minute until fragrant.
- 04Pour in the red wine and scrape the bottom of the pan to release any browned bits. Simmer until wine is nearly evaporated and syrupy, about 4-5 minutes.
- 05Stir in thyme and remaining 1 tablespoon butter. Swirl until the glaze is glossy and coats the mushrooms.
- 06Season with salt and freshly ground black pepper to taste. Serve immediately, spooning any extra glaze over the top.
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