Sauteed Mushrooms with Garlic Butter and White Wine


  • 1 and 1/2 lbs button or mixed wild mushrooms, halved or quartered if large
  • 1/3 stick unsalted butter
  • 2 tbs extra virgin olive oil
  • 6 garlic cloves, smashed
  • 1 cup dry white wine
  • 2 tsp thyme
  • 1 tbs fresh Italian parsley, chopped
  • kosher salt and black pepper to taste
  • Melt the butter with oil in a heavy large skillet over medium high heat.
  • Add garlic and saute until beginning to brown, about 2 minutes.
  • Using a slotted spoon, remove garlic and discard.
  • Add mushrooms and saute until brown and juices evaporate, about 15 minutes.
  • Add wine and simmer until reduced to a glaze on the mushrooms, stirring occasionally, about 10 minutes.
  • Season mushrooms to taste with salt and pepper and thyme.
  • Sprinkle with fresh parsley and serve.
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