Snacks and Starters
Grilled Mushrooms with a Simple Merlot Reduction
These thick, meaty grilled mushrooms are a revelation when paired with a glossy, deeply flavored red wine reduction. It's an honest, soul-warming dish that brings steakhouse elegance to your kitchen table without any of the fuss.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 210 kcal
Method
Clean the mushrooms by wiping the caps with a damp paper towel. Remove the stems and lightly scrape out the dark gills with a spoon if you prefer a cleaner look. Brush both sides of the caps generously with olive oil and season with salt and pepper.
Preheat your grill or a heavy grill pan to medium-high heat. Place the mushrooms on the grill, cap-side down first. Grill for about 5-6 minutes per side until they are tender and have deep grill marks. Remove and keep warm.
While the mushrooms grill, prepare the reduction. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent and soft.
Pour in the Merlot and add the fresh thyme. Bring to a steady simmer and let the liquid reduce by about two-thirds, until it looks syrupy and coats the back of a spoon.
Stir in the balsamic vinegar, then remove the pan from the heat. Whisk in the remaining 2 tablespoons of cold butter, one small piece at a time, until the sauce is glossy and emulsified.
Place the grilled mushrooms on a platter and spoon the warm Merlot reduction over the top. Serve immediately.
Notes
Wipe mushrooms with a damp cloth instead of rinsing them under water to prevent them from becoming soggy.
For the best sauce, use a Merlot that you would actually enjoy drinking; the flavors concentrate as it reduces.
Keep the butter cold before whisking it into the reduction to ensure the sauce becomes thick and velvety rather than oily.
If you don't have a grill, a cast-iron skillet works beautifully to get a nice sear on the mushroom caps.
