Tender and delicious, my sauteed mushrooms, kissed with garlic, a splash of white wine and a sprinkle of thyme, have a delectably earthy flavor. Absolutely scrumptious straight out of the skillet, or as a simple topping on toast, chicken or steak, these sauteed mushrooms are ready in minutes, brimming with lots of buttery flavor!
Sauteed Mushrooms, a Delectably Earthy Accompaniment
One of my favorite finger foods to enjoy on the weekends with a nice glass of wine is lightly toasted pieces of bread piled high with tender, buttery, sauteed mushrooms… such an earthy and savory treat!
Because sauteed mushrooms are so very simple to prepare, they’re ideal to whip up spur of the moment as a flavorful appetizer, or as an accompaniment to chicken or steak.
Hearty and almost “meaty”, they always offer a little extra bite and texture to anything they’re served with.
My sauteed mushrooms recipe is quite simple, yet brimming with lots of savory flavor from the combination of olive oil and butter that I use, as well as from the little addition of white wine, the generous kiss of garlic, and the finishing sprinkle of fresh thyme leaves.
Hot, tender and golden, these buttery sauteed mushrooms are ready to be spooned up and enjoyed as a delectably earthy accompaniment, or even a tasty little snack, in just a few minutes!
How to Saute Mushrooms
I’ve found that the most delicious way to prepare sauteed mushrooms is to use a nice hot skillet, and then add a little bit of “magic” to them by way of a few compatible flavors.
For my pan, I like to employ my trusty cast-iron skillet for this job, as it heats up very well and has a naturally non-stick surface. However, if you don’t have a cast-iron pan, you can always use a heavy-bottom skillet that can conduct heat well.
For the mushrooms, I like to use a few different kinds, such as cremini (or baby bella) and shiitake for differing textures/flavors; but a single variety, or even regular white button mushrooms will work just as well.
I also like to use a combination of olive oil and butter to create a richer flavor, and help the mushrooms to become nice and golden.
Mushrooms, garlic, white wine and herbs are natural partners, so I like to sprinkle in my garlic, then deglaze my hot skillet with a small whisper of white wine, and finish with fresh thyme.
Sauteed mushrooms can be so savory and irresistible!
Here’s a glance at my sauteed mushrooms recipe: (or just jump to the full recipe…)
- To my hot cast-iron skillet, I add a drizzle of olive oil and a touch of butter; and once melted together, I add in my sliced mushrooms.
- I saute the mushrooms, stirring frequently, until they’re a deep, golden brown, about 8-10 minutes.
- next, I add in my garlic, and stir to incorporate just until aromatic, and deglaze with a bit of white wine.
- I finish the sauteed mushrooms, off the heat, with salt and pepper to taste, then sprinkle in my fresh thyme and serve hot out of the pan or in a small serving dish.
Sauteed Mushrooms with Garlic
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 157 calories per serving
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 1/2 pounds cremini mushrooms, sliced
- 1/2 pound shiitake mushrooms, sliced
- 4 cloves garlic, pressed through garlic press
- 1/4 cup white wine
- Black pepper
- 1 tablespoons fresh thyme
- Place a heavy-bottom skillet (cast-iron is great for this) over medium-high to high heat, and add the olive oil and butter; once melted together, add the sliced mushrooms and saute, stirring frequently, for about 8-10 minutes, or until the liquid evaporates and the mushrooms begin to stick to the pan slightly, with a deep golden-brown color.
- Next, add the garlic and stir that in to combine, and once aromatic, deglaze with the white wine and allow it to reduce for about 30 seconds.
- Turn off the heat and add in a couple of generous sprinkles of salt and pepper, plus the thyme leaves, and stir to incorporate.
- Serve the sauteed mushrooms with garlic as desired, atop of toasted bread or spooned over chicken or steak.
Tips & Tidbits for my Sauteed Mushrooms with Garlic:
- Get your skillet hot: Because we’re looking for some caramelization to take place, getting the skillet or pan nice and hot is necessary. I love my cast-iron skillet when preparing these sauteed mushrooms, but if you have another heavy-bottom skillet that gets nice and hot, feel free to use that.
- Variety of mushrooms for flavor: If you’d like a medley of flavors and textures, then opt for a variety of mushrooms such as cremini and shiitake. However, feel free to simply use white button mushrooms or cremini mushrooms, whatever you happen to have on hand.
- Omit the white wine: I’m just using a little bit of white wine here for flavor and aroma, but if you prefer to leave it out altogether, feel free to do so. Just proceed by adding the garlic in, and continue from that step on.
- Other tasty herbs as finishers: Thyme is a nice and “woody” partner with mushrooms, but other great herbs to sub are parsley, chives, or even a small sprinkle of finely minced rosemary.