Description
Sautéed Mushrooms are a quick and flavorful side dish that brings out the rich umami of mushrooms with a buttery, aromatic blend of garlic, herbs, and white wine or broth. Perfectly tender and glossy, this easy recipe elevates any meal in just 30 minutes.
Ingredients
Scale
For Sautéed Mushrooms:
- 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 (your choice)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Mushrooms: Heat 2 tablespoons of oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until they begin to soften and release their juices.
- Add Aromatics: Reduce the heat to medium. Stir in the minced garlic, dried thyme, and dried rosemary. Season with salt and pepper to your liking. Continue to cook for 2 to 3 minutes until the garlic becomes fragrant and the mushrooms absorb the herbs’ flavors.
- Deglaze: Pour in 3 tablespoons of white wine or broth to deglaze the pan, scraping any browned bits off the bottom. Cook for another 3 to 5 minutes until the mushrooms are tender and most of the liquid has evaporated. Stir in the Worcestershire sauce and mix thoroughly to combine.
- Finish: Add the remaining 1 tablespoon of butter and sprinkle the fresh chopped parsley over the mushrooms. Stir gently until the butter melts and the mushrooms develop a shiny, glossy coating. Serve immediately to enjoy the full flavor.
Notes
- Use a combination of mushroom varieties like cremini, button, or shiitake for more depth of flavor.
- If you prefer a non-alcoholic option, use vegetable or chicken broth instead of white wine.
- For a vegan version, substitute butter with vegan margarine or additional olive oil and omit Worcestershire sauce or use a vegan alternative.
- Be careful not to overcrowd the pan; cook mushrooms in batches if needed to avoid steaming.
- Fresh herbs can be used instead of dried, but adjust quantities as fresh herbs are milder.
