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Dear Dr. Vinny,
Can I sauté mushrooms with a Merlot?
Absolutely. I’d first brown the mushrooms in butter (or butter and olive oil), with salt and pepper and some fresh chopped thyme. Use the Merlot (or other red wine) to deglaze the pan, and simmer for a few minutes. I might squirt a bit of lemon juice at the end to brighten up the flavors, and if I’m feeling fancy, put some fresh parsley leaves on top.
Depending on the mushrooms, they might take on a purple hue from the wine, but that just makes them more fun to eat, in my opinion!
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