Sauteed Portobello Mushrooms

by tina

I went wine tasting last month in Gilroy, CA nicknamed the “Garlic Capital of the World” and tried a red garlic wine.  It was very unique and they had a cooking wine version of it. I’ve never seen any garlic cooking wines being sold in my local grocery stores, so I had to buy it and experiment with it!  I brainstormed a couple things that I could make with it and mushrooms were the first thing that came to mind.


  • 2 portobello mushrooms
  • 2 large cloves garlic, minced
  • 1/2 cup red garlic cooking wine (if you don’t have garlic cooking wine, you can use red wine and maybe a little more finely minced garlic)
  • salt

the beautiful portobello mushrooms that I used…

…sliced into thin pieces.


Place the pan on the stove and turn the temperature to high. When the pan is warm, place 1/2 tablespoon of oil in. When the oil is hot, add a few dashes of salt in and add the mushrooms. Stir for about 30 secs.

Add about half of the wine in and it should sizzle in the pan. Quickly stir it around. Turn the temperature down to medium high. Add the rest of the wine in. (If there is still a lot of sizzling or the pan is becoming really dry, turn the temperature down to medium.) Let it cook and slowly stir for 2-3 mins. The mushrooms should start looking slightly slimy on the surface.

Add the garlic in and stir.  Add more salt to taste, if needed.

Continue to cook the mushrooms for another 1-2 mins, or until they become more slimy looking.

I made these a couple times and I think the temperature of when the wine is added in is pretty sensitive. Sometimes my mushroom dish would turn out dry and sometimes very liquidy (like the dish in this post), but ultimately the same flavor is there. ^_^


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