Sautéed Mushrooms

Sautéed Mushrooms

Browned mushrooms turn deeply savory with a hot pan and a bit of patience.

Total 25 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Kosher

Allergens

Dairy

Sliced mushrooms are seared in butter and oil until golden and caramelized, then finished with garlic, fresh thyme, and a splash of wine. Serve them alongside steak, folded into pasta, or piled on toast as a simple side.

Ingredients

  • 1 pound button or cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. Wipe the mushrooms clean with a damp towel and slice them about 1/4 inch thick.

  2. Heat the butter and olive oil in a 9-inch skillet over medium-high heat until the butter is melted and foaming.

  3. Add the mushrooms in a single layer and cook without stirring for 3 minutes to let them brown on one side.

  4. Stir and continue cooking, tossing occasionally, until the mushrooms are deeply golden and have released and reabsorbed their liquid, about 8 minutes.

  5. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 30 seconds.

  6. Pour in the white wine and scrape the bottom of the skillet to release any browned bits, cooking until the wine has nearly evaporated, about 1 minute.

  7. Season with salt and pepper, remove from heat, and stir in the chopped parsley before serving.

Rate this recipe

★ 4.0 (1)

Sautéed Mushrooms

Sliced mushrooms are seared in butter and oil until golden and caramelized, then finished with garlic, fresh thyme, and a splash of wine. Serve them alongside steak, folded into pasta, or piled on toast as a simple side.

25 min 4 servings 110 cal

Ingredients

  • 1 pound button or cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Wipe the mushrooms clean with a damp towel and slice them about 1/4 inch thick.

  2. 2

    Heat the butter and olive oil in a 9-inch skillet over medium-high heat until the butter is melted and foaming.

  3. 3

    Add the mushrooms in a single layer and cook without stirring for 3 minutes to let them brown on one side.

  4. 4

    Stir and continue cooking, tossing occasionally, until the mushrooms are deeply golden and have released and reabsorbed their liquid, about 8 minutes.

  5. 5

    Add the garlic and thyme and cook, stirring constantly, until fragrant, about 30 seconds.

  6. 6

    Pour in the white wine and scrape the bottom of the skillet to release any browned bits, cooking until the wine has nearly evaporated, about 1 minute.

  7. 7

    Season with salt and pepper, remove from heat, and stir in the chopped parsley before serving.