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White Wine and Garlic Sauteed 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.
  • Serve
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