Red Wine & Thyme Mushrooms

We usually do “side night” every once and a while, which consists of our dinner being multiple “side” items. And these are always on the menu. This is a simple side that I always love to make especially when I make mashed potatoes. I use the juice after it’s out of the oven as a gravy over the mashed potatoes, and it’s great! I suggest trying it.

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Red Wine & Thyme Mushrooms

  • Servings: 4 sides
  • Print

An earthy side full of flavor.


  • 16 oz whole white mushrooms
  • 1 1/2 c dry red wine
  • 2 tbsp dijon mustard
  • 1 sprig of thyme, leaves only


  1. Pre-Heat oven to 350 degrees F.
  2. Wash mushrooms and put in a 8X8 cooking dish. It’s okay if they are crowded since they will shrink and they will be coated more with the sauce.
  3. Make your red wine sauce: Add the dry red wine, dijon mustard, and thyme leaves and mix together.
  4. Pour over mushrooms, add to oven. Bake uncovered for 30 minutes.
  5. Allow to cool.


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