Chardonnay Mushrooms


  • 1/2 cup butter
  • 1 lb button mushrooms, quartered
  • 2 cloves garlic, crushed
  • kosher salt and black pepper to taste
  • 1/4 cup Chardonnay wine
  • 2 tbs fresh parsley, chopped


  • In a large saute pan using medium heat add the butter and garlic and saute for about 1-2 minutes.
  • Add the mushrooms and stir to coat. Saute for another 2 minutes or so, stirring frequently.
  • Season with salt and pepper, then add the Chardonnay and cook for another 1 minute, stirring to coat mushrooms.
  • During the last 20 seconds of cooking add the parsley and toss to combine.
  • Pour mushroom mixture along with the sauce in a serving dish.

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