Five years ago you wouldn’t catch me with a mushroom anywhere near my mouth. Over the years I’ve become more adventurous and decided to try mushrooms on pizza. Then sliced and sauteed to serve over steak or pork chops. Now I love them!
I’ve learned how to saute mushrooms to bring out their earthy flavor, and then how to give them a little sweetness with a garlic wine sauce that I let them simmer in. It’s a fantastic balance of flavor and that’s what I’m sharing with you today.
By cutting them in quarters or sixths if you have larger mushrooms I found they provide a meatier texture than slicing them how I normally do. Plus, by cutting them this way it adds a new visual element to the plate. At least for us it’s new. I like to add variety when I can.
You can do this recipe by slicing the mushrooms however it will change the cook time based on how thinly you slice your mushrooms. When sliced I prefer them at a thinner slice, but I know a lot of people like them thicker. If you decide to slice instead of quarter make sure you watch them closely so you don’t burn them.
White Wine and Garlic Sauteed Mushrooms
For this recipe you’ll need 8 to 10 oz of mushrooms. For me this came to approximately 5 cups quartered. Depending on how you cut them will affect the cup amount it comes out to. You’ll need 2 tbsp of olive oil, 2 tbsp butter, 2/3 cup white wine (I used a Riesling), 2 or 3 garlic cloves and salt/pepper to taste, which is optional.
Heat the oil in a skillet. I love using the cast iron skillet for this, but you can use whatever skillet you have handy. Once the oil is heated add the butter to melt. When the butter is melted add in your mushrooms and let them cook without stirring for a few minutes, then turn them or stir them to give the other side a chance to brown a bit in the oil and butter.
You’ll notice the mushrooms will cook down in size a bit and give off a wonderful earthy smell. I’m still amazed I went so long in my life despising mushrooms. For me it was a texture thing, but I’ve grown to enjoy that texture.
After the mushrooms have sauteed for several minutes and have reduced in size as well as browned it’s time to add the garlic and wine. You can mince your garlic if you want, but I prefer a garlic press. Press the cloves and sprinkle the garlic over the mushrooms then pour the wine over the top letting the mushrooms soak up all the flavor. There will be a lot of liquid in your skillet but you’re going to let this cook down to almost nothing which will give you a fragrant, flavorful sauce.
Once the mushrooms are cooked down you can add salt and/or pepper if you feel it needs it, however I usually choose not to add them. To serve, spoon your mushrooms into a serving dish, then pour the remaining sauce over the top of the mushrooms.
- 8 to 10 oz of portabella mushrooms, quatered
- 2 tbsp olive oil
- 2 tbsp butter
- 2/3 cup white wine
- 2 or 3 cloves garlic
- salt/pepper to taste (optional)
- Heat oil in a skillet over medium heat, then melt butter into oil.
- Add mushrooms and saute on on side for 3 to 5 minutes before stirring or flipping the mushrooms to allow the other side to cook.
- When mushrooms are browned on all sides and cooked down use a garlic press to crush garlic, sprinkling over the mushrooms, then pour wine over the top. Allow wine to cook down to almost nothing.
- Season with salt and pepper if you want.
This recipe comes together fast so it makes an easy side dish for just about any homestyle dinner. It’s a great vegetarian side dish, and it’s perfect for holiday gatherings as well.
Do you like mushrooms? What’s your favorite variety of mushroom to enjoy? Share your thoughts in the comments below.