Mushroom Medley w/Bourbon Smoked Sea Salt & Pepper

This Mushroom Medley is built to stand up to beef. It’s intentionally, aggressively reduced — no shortcuts, no covering the pan. The goal is concentration: mushrooms that sweat, caramelize, and take on a deep burgundy color from wine, smoke, and butter. Rich, peppery, and intensely savory, it’s a perfect side for steaks or a decadent topping on its own.

Takes roughly 30 minutes to be ready - plan accordingly.

Ingredients

• 2 large containers mushrooms (button work best)
  

• 2 medium red onions, thinly sliced
  

• 5 whole garlic cloves, peeled
  

• 3 garlic cloves, very thinly sliced (Goodfellas-style thin)
  

• ½ stick butter
  

• 1 cup red wine (cabernet, merlot, or blend, I prefer cabernet)
  

• 1 tsp Bourbon Smoked Sea Salt (or to taste)
  

• 3 tsp Bourbon Smoked Pepper (or to taste)

I also sell the Bourbon Smoked Sea Salt and Pepper as a blend.  Click on link: Bourbon Smoked Sea Salt and Pepper

Wanna make it spicy, I’ve added fresh Jalapeños, cut them in slices and wow - if and when i do add Jalapeños i reduce the bourbon smoked pepper to 1 tsp, but up to you and your guest if you want it super spicy keep the 2 tsp of bourbon smoked pepper.

Wanna make it super spicy? Replace the Jalapeños with a Habanero or two - I dare you, I double dog dare you, no, I triple dog dare you.

Cooking Instructions

1. Melt the Butter

Heat a large skillet over high heat. Add the butter and let it fully melt and begin to foam slightly.

High heat is intentional here — this dish is about evaporation and reduction, not steaming.

2. Start the Reduction

Add the mushrooms, red onions, and whole garlic cloves to the skillet. Stir frequently.

• The mushrooms will release a lot of water — do not cover the pan
  

• Let the liquid cook off naturally
  

Continue cooking until:

• Most moisture has evaporated
  

• Mushrooms begin turning golden-yellow
  

• Onions are very soft

3. Season & Build Flavor

Once the pan is mostly dry:

• Add Bourbon Smoked Sea Salt
  

• Add Bourbon Smoked Pepper
  

• Add the thinly sliced garlic
  

Stir constantly. The sliced garlic should lightly fry and soften — not burn.

If working with a very full pan, you can reduce the mushrooms and onions in batches, then combine and continue cooking.

4. Deglaze with Red Wine

When the mushrooms deepen in color and the pan is hot and aromatic, pour in the red wine.

• Stir to deglaze the pan
  

• Let the wine fully reduce — it evaporates quickly
  

• Continue cooking uncovered
  

You’re looking for:

• A dark, glossy, burgundy-red color
  

• Deep aroma of smoke, wine, and pepper
  

• Mushrooms that are soft, meaty, and intensely flavored
  

Taste and adjust seasoning if needed.

5. Optional Garlic Finish (Highly Recommended)

Remove the whole garlic cloves and place them in a small cast iron skillet.

• Grill or roast until golden brown and soft
  

• Serve alongside or fold back into the mushrooms

They’ll be sweet, nutty, and completely spreadable — a garlic lover’s dream.

How to Serve

• Spoon generously over a grilled or blackened steak
  

• Serve alongside risotto, mashed potatoes, or polenta
  

• Excellent with bold rubs, smoked paprika, or bourbon-forward seasonings
  

Final Notes

The combination of bourbon smoked salt, bourbon smoked pepper, butter, and red wine gives this dish a deep smokehouse aroma with a peppery finish — rich but balanced, bold without overpowering.

This is not a quick mushroom sauté.
This is patience, reduction, and payoff.

Enjoy. 🍷🥩🍄

You can find all my Bourbon Smoked or Bourbon Infused products here: Bourbon Life