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Chardonnay Mushrooms

by Ann
9 comments

Chardonnay Mushrooms

It’s a super busy day here … so I am rushing to share this very quick and simple post with you!


Do you ever wish you had a really delicious way to prepare mushrooms that didn’t involve a lot of butter? This is it.

Only 5 ingredients. Super fast to make. And SOOooo good that you will have a hard time saving some for your steak or toast.

But save some (or make sure you have more mushrooms on hand!) because I’m going to show you some other really great ways to use these babies.

Chardonnay Mushrooms

Ingredients:

  • 2 1/2 c. sliced mushrooms
  • 4 cloves garlic, peeled and chopped
  • Red Robin seasoning (or your favorite tasty seasoned salt! … or if you want to try making your own there’s a recipe here.)
  • Bruschetta seasoning (I bought mine at World Market, but if you don’t have any on hand, don’t fret! I found a recipe to make it which is really good because I’ve used up all my bruschetta seasoning making these amazing mushrooms!)
  • a “splash” of Chardonnay (1 – 2 oz.)
  • Freshly ground pepper

Directions:

  1. Heat a frying pan over med-high heat and spritz the pan with cooking spray.
  2. When the pan is hot, add the mushrooms and garlic and stir for a minute or so to get them started cooking.
  3. Sprinkle with a goodly amount of Red Robin Seasoning and Bruschetta seasoning, then add some freshly ground pepper.
  4. Pour a splash of chardonnay over the mushrooms–you don’t need much, probably 1 or 2 oz.
  5. Sautee the mushrooms, stirring frequently, until the liquid is reduced to almost nothing.
  6. Taste your beautiful mushrooms and adjust the seasoning if you need to.
Chardonnay Mushrooms
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.

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9 comments

Reinventing your Old Food and a Spinach & Mushroom Grilled Cheese Sandwich « Sumptuous Spoonfuls October 16, 2011 - 10:24 am

[…] leads me to this sandwich. This is a reinvention of the Chardonnay Mushrooms and the Rustic Rosemary Bread. The bread and mushrooms are really two great ingredients that can be […]

Reply
Angie @ Bigbearswife October 17, 2011 - 9:53 am

I love cooking mushrooms and cooking with mushrooms. But I do indeed cook mine with butter, I’ll have to try this way instead

Reply
Finally! the Perfect Spinach & Artichoke Dip … with Chardonnay Mushrooms « Sumptuous Spoonfuls October 18, 2011 - 1:48 pm

[…] 1/3 c. Chardonnay mushrooms (recipe is here) […]

Reply
“Got the Blues” Beefy Mushroom Pizza « Sumptuous Spoonfuls October 20, 2011 - 10:45 pm

[…] sliced (Chardonnay mushrooms go well on this pizza […]

Reply
Grilled Chicken Stuffed with Eggplant Tarragon Cream « Sumptuous Spoonfuls August 29, 2012 - 9:04 pm

[…] – 3/4 cup of mushrooms sauteed with red wine, garlic, and bruschetta seasoning (see my Chardonnay Mushrooms recipe for […]

Reply
Caramelized Onion Mushroom Gouda Soup « Sumptuous Spoonfuls September 26, 2012 - 4:39 pm

[…] substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … […]

Reply
» “Got the Blues” Beefy Mushroom Pizza Sumptuous Spoonfuls October 28, 2012 - 9:09 am

[…] sliced (Chardonnay mushrooms go well on this pizza […]

Reply
» Caramelized Onion Mushroom Gouda Soup Sumptuous Spoonfuls November 3, 2012 - 6:36 pm

[…] substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … […]

Reply
A Sumptuous Dish by Ann Krausse (makes every spoonful a delight!) | Nutri-Savvy's Blog November 7, 2012 - 11:34 am

[…] – 3/4 cup of mushrooms sauteed with red wine, garlic, and bruschetta seasoning (see my Chardonnay Mushrooms recipe for […]

Reply

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