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Mushrooms Sauteed with Red Wine and Rosemary

Louise Hendon | September 19
Paleo Mushrooms with Red Wine and Rosemary

Jeremy and I have been doing quite a bit of wine tasting in preparation for the upcoming wedding (we’re having a wine and food pairing plus a separate dark chocolate tasting in lieu of desserts after dinner).

With 15 bottles of wine to taste and only a handful of friends close by, we sadly ended up with several mild hangovers and more than a few unfinished bottles of wine!

So this mushroom dish soaked up a little bit of our unfinished good wine (although you can use any cheap red wine for this). It’s a delicious, quick, and easy side dish to go with a beef dish (like a steak or a roast).

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Paleo Mushrooms with Red Wine and Rosemary


MushroomsSauteed with Red Wine and Rosemary

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2 servings


  • 1 sprig of rosemary
  • 10-12 medium-sized button mushrooms (approx. 1/2 lb), sliced
  • 2 Tablespoons ghee (or butter)
  • 1/4 cup red wine
  • salt and pepper to taste


  1. Place the ghee into a frying pan.
  2. Add the rosemary and then the sliced mushrooms.
  3. Saute the mushrooms on medium heat until they’ve soaked in most of the ghee and are softer (approx. 5-7 minutes).
  4. Pour in the red wine and add in salt and pepper.
  5. Keep cooking until pretty much no liquid is left in the pan.


  • Serving Size: 1/4 cup