Mushrooms Sautéed in Red Wine Sauce

Vickie Parks


This is a Greek recipe originating from Cyprus. In Greece, it's called Manitaria Afelia. It's versatile and can be served a number of ways, such as an appetizer, or part of a meze selection, or as a side dish to accompany a main dish of grilled meat. I used thinly sliced button mushrooms and served it over broiled Sirloin steaks, and it was a stupendous. But I would use whole mushrooms (on the smaller size) if serving this as an appetizer.


★★★★★ 2 votes

2 to 4
5 Min
10 Min


  • 1/2 lb
    small mushrooms, rinsed and drained
  • 2 clove
    garlic, minced
  • 1/8 c
    olive oil
  • 1/2 c
    red wine
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    crushed coriander seed

How to Make Mushrooms Sautéed in Red Wine Sauce


  1. Heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, and cook until garlic is lightly browned all over, about 5 minutes, stirring continuously.
  2. Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute. Turn heat down and let it simmer, uncovered, for 8 minutes. Season with salt, pepper, and coriander seeds, and cook for 2 more minutes. Cool slightly before serving.

Printable Recipe Card

About Mushrooms Sautéed in Red Wine Sauce

Main Ingredient: Alcohol
Regional Style: Greek
Dietary Needs: Low Sodium Low Carb

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