Sautéed Mushrooms plus Wine and Garlic

Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as wonderful topping for crostini.

At a glance

What stands out: Sautéed mushrooms are straightforward to mix but add a lot to a meal.

How long it takes: 15 minutes
Equipment you’ll need: large skillet
Servings: 4

Buttery, garlicky mushrooms, enhanced by white wine and thyme, are addictively rich. The earthy flavor of the browned mushrooms just glows in this fabulous sauce.

Eat them right out of the skillet, or atop a pile of buttery fettuccini for a wonderful treat. Sautéed mushrooms go hand in hand with a juicy grilled steak, pork chop, or chicken breast, or try a spoonful on crostini, with a smear of goat cheese for appetizer heaven.

About This Recipe

Plain mushrooms are transformed by a stint in a hot pan with olive oil until they’re browned and toasty, and then enhanced by dry white wine. We're telling you, when that wine hits the skillet, the aroma is out of this world. Next, the mushrooms are bathed in a garlicky butter, with a herbal bouquet of fresh thyme. Be still, our beating heart, the fragrance alone is enough to make you fall in love.

Needless to say, the taste is just as good. Once you bite into one of these little gems, you’ll find that it’s almost impossible to stop eating them. And hey, mushrooms are good for you, right? Loaded with fiber, vitamins, and minerals, mushrooms are a lighter addition to your diet (Healthline). We won’t talk about the butter.

Are sautéed mushrooms difficult to make? No way, the recipe is simple. All you’ll need is a large skillet. Keep reading for ways to make these mushrooms your own specialty.

What You’ll Need

• Mushrooms: Either white button mushrooms or baby portobello will work for this recipe!
• Olive Oil + Butter: The combination of the two is important. You’ll start at a higher heat with olive oil, getting the mushrooms nice and golden brown. This gives them SO much flavor! Then you’ll add the butter a little later for its flavor and velvet silkiness.
• Garlic: The recipe calls for 4 cloves, which makes this quite garlicky. The amount you add depends on how much you love garlic. Feel free to increase or decrease the amount in the recipe.
• Dry White Wine: Use one that you’d like to drink. If you’d like to leave this out, try adding just a little splash of chicken broth.
• Fresh Thyme: The flavor of the thyme complements the wine and garlic evenly. You could also use dried thyme if that’s all you have. Use half as much dry herbs as you would fresh.

Before you start

Make It Your Own

This is a pretty basic recipe. Changing even one ingredient will make a big difference in the end product. Here’s a few suggestions:

• Omit, or decrease, the garlic if you aren’t a garlic fan. Garlic powder could be substituted for the minced garlic for a more subtle garlic flavor.
• Try a dry red wine instead of white wine. This substitution will change the flavor of the mushrooms and will also change the appearance of the end result. Use a wine that you like to drink.
• Replace the thyme with a different fresh herb. Good choices would be sage, parsley, oregano, chives, or rosemary. Again, a different herb (or combination of herbs) will change the character of this recipe.
• Sauté sliced onions with the mushrooms for a savory mushroom and onion side dish.
• Add a teaspoon or two of Worcestershire sauce for more umami flavor. You could even substitute it for the wine (but still only use a teaspoon or two).
• Enjoy sautéed mushrooms without wine. This basic sautéed mushroom recipe with garlic butter is our go-to!
• Try oven roasted mushrooms or air fryer mushrooms.

Make-Ahead Ideas

Wash and slice the mushrooms, refrigerating them until you’re ready to prepare this recipe.

Keeping leftovers

Sautéed mushrooms are good leftover. The sauce might separate slightly but the flavor will be great. Refrigerate them up to a week in a tightly covered container or freeze them in a freezer safe container or bag for up to 3 months.

For best results, put the mushrooms back into a skillet and reheat them over low heat until they’re warmed through. Alternatively, reheat them in the microwave for 30-45 seconds.

• Yield: 4 servings
• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Ingredients

• 16 oz. white or baby portobello mushrooms, cleaned and cut in half if large
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic (about 4 cloves)
• ¼ cup dry white wine
• 1 teaspoon fresh thyme

Method

1. In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
2. Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
3. Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
4. Remove from heat, stir in thyme and serve immediately.

Notes

Make ahead tip: Wash and slice the mushrooms, refrigerating them until you’re ready to prepare this recipe.

Storage Tips: Refrigerate mushrooms for up to a week in a tightly covered container or in the freezer for up to 3 months.

Reheating Suggestions: For best results, put the mushrooms back into a skillet and reheat them over low heat until they’re warmed through. Alternatively, reheat them in the microwave for 30-45 seconds or until warm.