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Red Wine Glazed Mini King Oyster Mushrooms

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I originally thought about turning these mushrooms into a red wine sauce, but once I realised I only had 50 ml of wine left, I actually liked the idea of using it as a glaze instead.

Mini king oyster mushrooms are particularly good for this because there’s no need to slice them into thin pieces. The smaller ones can stay whole and the larger ones only need to be halved, so they remain substantial after cooking.

The important part is getting plenty of colour onto the mushrooms before adding any liquid.

Once they’re properly browned, the red wine goes into the hot pan to pick up all of that flavour. There’s only a small amount, so instead of creating a sauce, it reduces quickly and coats the mushrooms along with a little Dijon, thyme and butter.

It’s a simple side dish, but one where the cooking order makes a noticeable difference.

Red Wine Glazed Mini King Oyster Mushrooms

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Prep 5 minutes
Cook 10 minutes
Mini king oyster mushrooms are ideal here because they can be left mostly whole, giving the finished dish a much better texture than thinly sliced mushrooms. Rather than making a red wine sauce, the wine is reduced almost completely in the pan. It picks up the browned mushroom fond and leaves behind a light, glossy coating.
Course Side Dish
Cuisine European inspired

Ingredients

  • Mushrooms
  • 250 g mini king oyster mushrooms
  • 1 tbsp olive oil
  • 15 g unsalted butter
  • ¼ tsp salt
  • ½ tsp freshly cracked black pepper
  • Red Wine Glaze
  • 1 small shallot finely diced
  • 1 tsp minced garlic
  • 50 ml dry red wine
  • ½ tsp Dijon mustard
  • ¼ tsp dried thyme or 1–2 fresh thyme sprigs
  • 5 g cold unsalted butter

Method

  1. Prepare the mushrooms
  2. Trim away only the very bottom of the stems if necessary.
  3. Leave the smallest mini king oyster mushrooms whole.
  4. Halve any noticeably larger mushrooms lengthways.
  5. Don’t thinly slice them. Part of the appeal of using mini king oysters is keeping their shape and giving them a substantial bite.
  6. Pat the mushrooms dry.
  7. Heat the pan
  8. Place a large frying pan over medium-high to high heat.
  9. Allow it to become properly hot before adding the olive oil.
  10. Add the mushrooms in a single layer.
  11. If possible, position the halved mushrooms cut-side down.
  12. Brown the mushrooms
  13. Leave the mushrooms relatively undisturbed for about 2–3 minutes.
  14. You want genuine golden-brown colour before you start tossing them around.
  15. Turn and cook for another 2–3 minutes, allowing the other surfaces to brown.
  16. If the mushrooms release moisture, continue cooking until the liquid has evaporated.
  17. Add butter and aromatics
  18. Reduce the heat slightly.
  19. Add 15 g butter, the shallot and thyme.
  20. Toss for approximately 1 minute, allowing the butter to coat the mushrooms and the shallot to begin softening.
  21. Add the garlic and cook for another 20–30 seconds.
  22. Season with the salt and black pepper.
  23. Deglaze with red wine
  24. Turn the heat back up to medium-high.
  25. Pour in the 50 ml red wine.
  26. As soon as it hits the pan, scrape the bottom to release all the browned mushroom fond.
  27. Add the Dijon mustard and stir it through the wine.
  28. Reduce
  29. Let the wine bubble vigorously while tossing the mushrooms occasionally.
  30. Cook for approximately 2–3 minutes, or until almost all of the free liquid has evaporated.
  31. Don’t stop while there’s still a puddle of red wine in the pan.
  32. You’re looking for a small amount of concentrated liquid clinging to the mushrooms.
  33. Finish with butter
  34. Turn off the heat.
  35. Add the final 5 g cold butter.
  36. Toss the mushrooms continuously as the butter melts into the reduced wine.
  37. The finished mushrooms should look dark, glossy and lightly glazed, rather than sitting in a sauce.
  38. Taste and adjust the salt and black pepper if necessary.
  39. Serve immediately.

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About the Author

Gary
Creacipes started as a place to keep track of the recipes I actually want to cook again. These days, I rarely follow recipes exactly. Between cooking at home, experimenting with ingredients and running POP UP Dumpling Bar, I’ve learned to cook more by feel and adjust things to suit my own taste. If something turns out well, this is where I write it down.

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