Mushrooms With Red Wine. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. In a large saute pan melt butter and oil over medium heat.
Sautéed Mushrooms with Red Wine and Rosemary Serves 4 Use one variety of mushroom or a combination. Melt the butter in a large skillet or saucepan over medium-high heat. Scrape all the mushrooms onto 1 baking sheet.
Add the mushrooms and stir then reduce the heat slightly and cook stirring occasionally until all the moisture evaporates - about 15 minutes.
Return all of the cooked mushrooms to the skillet. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Add the mushroom slices and cook until they release their juices and soften 5 to 7 minutes. Stem and halve portobello mushrooms and cut each half crosswise into ½.