Red Wine and Garlic Mushrooms

Cremini mushrooms cooked in red wine, garlic and butter. Sprinkled with parsley and fresh lemon juice.


  • 16 oz cremini mushrooms, or substitute for any other kind will be fine
  • ¼ cup red wine
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 23 cloves garlic, minced
  • 1/2 juice of lemon
  • 2 tbsp parsley, chopped


  1. Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture to simmer.
  2. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
  3. Drizzle with lemon juice and sprinkle parsley, and serve warm.