Sautéed Mushrooms
Rich, buttery, and packed with savory flavor, these sautéed mushrooms are the perfect quick side dish to elevate any meal. Infused with garlic, herbs, and a touch of wine, they’re simple to make and irresistibly delicious!
Servings: 4 servings
Ingredients
- 2 tablespoons oil
- 3 tablespoons unsalted butter divided
- 1 pound mushrooms sliced
- 2 cloves garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- salt and pepper to taste
- 3 tablespoons white wine OR broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoons fresh parsley chopped
Instructions
- Cook mushrooms: Heat 2 tablespoons oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 pound mushrooms (sliced) and cook, stirring occasionally, until they start to soften, about 5 minutes.
- Add aromatics: Reduce heat to medium and stir in 2 cloves garlic (minced), ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. Season with salt and pepper to taste. Cook for 2–3 minutes until fragrant.
- Deglaze: Add 3 tablespoons white wine (or broth) and cook until the mushrooms are tender and the liquid has mostly evaporated, about 3–5 minutes. Stir in 1 teaspoon Worcestershire sauce and mix well.
- Finish: Add the remaining 1 tablespoon of butter and sprinkle with 1 tablespoons fresh parsley. Stir until the butter is melted and the mushrooms are glossy. Serve immediately and enjoy!
Notes
Ingredient notes
- Mushrooms: Cremini, button or a mix.
- Oil & butter: Use both for flavor and browning.
- White wine: Use dry wine (like Sauvignon Blanc or Pinot Grigio) or substitute with broth.
- Worcestershire sauce: Swap with soy sauce for a vegetarian version.
- Don’t overcrowd: Use a large pan to avoid steaming.
- Golden sear: Let mushrooms sit undisturbed for better browning.
- Season early: Add salt to draw out moisture; taste before adjusting.
- Fresh herbs: Double the amount if swapping for dried.
- Refrigerate: Store within 2 hours in an airtight container for 1 day.
- Reheat: Use a skillet; add butter or broth if needed, heat to at least 165°F.