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Champignon the Sauce

Sautéed Baby Bella Mushrooms Glazed with Red Wine Reduction

25 minutes
Serves 4
SideFrench
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

  1. 01
    In a large skillet over medium-high heat, melt 2 tablespoons of the butter until foaming subsides.
  2. 02
    Add 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.
  3. 03
    Reduce heat to medium. Add the minced shallot and garlic. Sauté 1 minute until fragrant.
  4. 04
    Pour 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.
  5. 05
    Stir in thyme and remaining 1 tablespoon butter. Swirl until the glaze is glossy and coats the mushrooms.
  6. 06
    Season with salt and freshly ground black pepper to taste. Serve immediately, spooning any extra glaze over the top.

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