These sautéed mushrooms are cremini mushrooms cooked with olive oil, butter, and garlic, then simmered in white wine and seasoned with chopped fresh thyme. This quick, easy side dish will appeal to every mushroom lover.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Mushrooms: I used cremini mushrooms because of their rich, earthy flavor, but you can use white button, shiitake, or portobello. Discard the tough stems of the shiitake mushrooms before sautéing.
- Butter: Unsalted or salted.
- White wine: Use a dry white wine like Pinot Grigio, Chenin Blanc, or Sauvignon Blanc. Make sure the quality of the wine is good enough that you can enjoy a glass.
- Fresh herbs: Great choices include rosemary, thyme, parsley, or tarragon.
How To Sauté Mushrooms
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Wipe or wash the mushrooms. Trim off the hard tip of the stem, then slice the mushrooms thickly.
- Heat the oil and melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed for several minutes. Then flip and cook undisturbed for several more minutes, until golden brown.
- Reduce the heat to low and add the garlic. Cook for a minute while stirring.
- Pour in the wine and cook until evaporated.
- Sprinkle with fresh herbs and season with salt and freshly ground black pepper.
Tips For Sautéed Mushrooms
- To clean mushrooms, wipe the mushrooms with a damp paper towel to remove the dirt, and dry them well with a paper towel. If you really need to wash them, do so under cold water and dry them promptly and thoroughly with paper towels.
- To get mushrooms golden brown, leave them undisturbed for several minutes.
- I encourage you to eat these promptly while they are at the height of flavor. You can reheat them on the stovetop on low or in the microwave, but they are always best served right away.
Ways To Serve Sautéed Mushrooms
- In a croissant breakfast sandwich.
- Spooned over oven-baked potatoes or homemade mashed potatoes.
- Over New York strip steak or beef tenderloin.
- As a side for beef, pork, chicken, or fish.
- For a light lunch or dinner.
- In a toasted cheese sandwich or broiled tomato sandwich.
- Mixed into Boursin cheese pasta or creamy chicken pasta.
Sautéed Mushrooms
These deliciously easy Sautéed Mushrooms and Onions make the perfect side topping for grilled steak or a light dinner. This six-ingredient recipe comes together quickly and tastes amazing.
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Servings: 4 servings
Calories: 143kcal
Ingredients
- 1 lb cremini mushrooms thickly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ¼ cup white wine
- Chopped fresh thyme
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Wipe or wash the mushrooms. Trim off the hard tip of the stem, then slice the mushrooms thickly.
- Heat the oil and melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed for several minutes. Then flip and cook undisturbed for several more minutes, until golden brown.
- Reduce the heat to low and add the garlic. Cook for a minute while stirring.
- Pour in the wine and cook until evaporated.
- Sprinkle with fresh herbs and season with salt and freshly ground black pepper.
Notes
Store in an airtight container in the refrigerator for 3 days. Reheat on the stove over low to medium heat or in the microwave at reduced power.
Nutrition
Calories: 143kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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