Pinot Noir Mushrooms

Recipe by Angelina Lazzara


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More than 20 years ago I had the pleasure of staying with my Sicilian cousins at their home in Palermo.  I will never forget this simple delicious mushroom side dish made with just a few ingredients.  The Cherrycream Pinot Noir works wonderfully with the earthiness of the mushrooms.  I remember garlic and wine being in it but decided to add chives since it’s in my garden.  Thyme or oregano, fresh or dried, would also work great.  While I used cremini mushrooms, I think as long as they are fresh and not dried, any type of mushroom could work.  Serve as a unique Thanksgiving side or serve over warm polenta as the main course.


  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 12 oz mushrooms, sliced ¼ inch thick

  • ¼ cup Cherrycream Pinot Noir

  • 1 clove garlic, minced

  • 1 tablespoon fresh chopped chives

  • 1/8 teaspoon fine sea salt

  • Pepper to taste


  •  Heat olive oil and butter over medium heat in a stainless steel sauté pan.
  • Once the butter has melted add mushrooms and cook undisturbed for 3 minutes.
  • Stir mushrooms and cook for an additional 2 minutes or until most edges are browned. 
  • Add wine and cook for 3 minutes, stirring occasionally.
  • Add garlic and stir, cooking for only an additional 30 seconds.
  • Turn off the heat and add the fresh chives, salt, and pepper to taste.  Serve warm.


    Recipe Credit: Angelina Lazzara