This Sautéed Mushrooms recipe is perfect for any occasion as it brings a comforting touch to your meals and is incredibly easy to whip up. Whether you’re preparing a cozy dinner or impressing guests at a gathering, this recipe will be your go-to!
Why You’ll Love This Sautéed Mushroom Recipe
I used to absolutely hate mushrooms. I think a lot of us did when we were kids, but we grow up, and our palates mature. Well, even into adulthood I couldn’t stand the thought of mushrooms. That is until I went to a steakhouse years ago and we ordered sautéed mushrooms as a side dish for the table. I wasn’t going to touch them, but I eventually caved and couldn’t believe what I had been missing out on my whole life. Since then I’ve recreated the steakhouse style sautéed mushrooms and everyone I make them for loves them just as much as me. Now, I love mushrooms on everything – pizza, soup, pasta. I love adding this sautéed mushroom recipe to different dinners because it elevates the dish, is delicious, and can be thrown together in 15 minutes. Try adding these sautéed mushrooms to steak, chicken, even pasta!
Want to complete the meal? Pair with our Balsamic Roasted Carrots, Creamy Mashed Potatoes, and Pan-Seared Steak!
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Ingredients
- Cremini mushrooms
- Butter
- Olive oil
- Garlic
- White wine – or chicken broth
- Fresh rosemary
- Fresh thyme
- Pepper
- Salt
How to Make Sautéed Mushrooms
Melt the butter and olive oil in a sauté pan over medium heat. Wash and cut the mushrooms into quarters. Add the mushrooms to the olive oil and butter and let them brown, stirring occasionally for about 5-6 minutes.
Add the garlic, rosemary, thyme, salt, and pepper and stir until garlic is fragrant – about 2 minutes.
Pour in the wine and let simmer for about 4 minutes. Some of the wine will evaporate. Remove the rosemary and thyme sprigs and serve warm.
Tools You’ll Need
- Sauté Pan – these mushrooms come together in less than 20 minutes and in just one pan.
- Garlic Mincer – a garlic mincer is a lifesaver when you don’t want to spend minutes finely dicing small garlic cloves.
Why Cremini Mushrooms?
Cremini Mushrooms are ideal for sautéed mushrooms because of their small size and great flavor. They cook quickly, and there’s no need to cut off the stem. You can also cut them any way you like – sliced thinly, halved, quartered, or leave them whole! Remember, they will shrink in size when the browning process begins.
Sautéed Mushrooms Substitutions and Helpful Tips
- White wine can be swapped for chicken or beef broth
- Typically, I quarter my cremini mushrooms, but if they’re small, you can leave them whole. They will also shrink in size when you’re sautéing them.
- Fresh rosemary and thyme sprigs can be swapped for 1/2 teaspoon each of dried rosemary and thyme.
- Make it your own, and use different spices and herbs!
Sautéed Mushrooms in Garlic and Wine Sauce
Course: Sides15
minutesIngredients
16 oz cremini mushrooms, quartered
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup white wine
1 sprig fresh rosemary
1 sprig fresh thyme
1 teaspoon pepper
1/2 teaspoon salt
Directions
- Melt the butter and olive oil in a sauté pan over medium heat. Cut the mushrooms into quarters. Add the mushrooms to the olive oil and butter and let them brown stirring occasionally for about 5 minutes.
- Add the garlic, rosemary, thyme, salt, and pepper and stir until garlic is fragrant – about 2 minutes.
- Pour in the wine and let simmer for about 4 minutes. Remove the rosemary and thyme sprigs and serve warm.
Want to complete the meal? Pair with our Balsamic Roasted Carrots, Creamy Mashed Potatoes, and Pan-Seared Steak!
