Description
This sautéed mushrooms recipe is a quick and flavorful side dish perfect for enhancing any meal. Tender sliced mushrooms are cooked with garlic, herbs, and a splash of white wine or broth for a rich, savory taste, finished with a glossy touch of butter and fresh parsley.
Ingredients
Scale
Ingredients
- 2 tablespoons oil
- 3 tablespoons unsalted butter, divided
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Salt and pepper, to taste
- 3 tablespoons white wine or broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Mushrooms: Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until they begin to soften.
- Add Aromatics: Reduce heat to medium and stir in the minced garlic, dried thyme, and dried rosemary. Season with salt and pepper to taste. Cook for 2–3 minutes until the garlic is fragrant.
- Deglaze: Pour in the white wine or broth and cook until the mushrooms are tender and the liquid has mostly evaporated, about 3–5 minutes. Stir in Worcestershire sauce and mix well.
- Finish: Add the remaining 1 tablespoon butter and sprinkle with fresh chopped parsley. Stir until the butter is melted and the mushrooms become glossy. Serve immediately and enjoy!
Notes
- You can use any variety of mushrooms, such as cremini, button, or shiitake, based on your preference.
- Substitute white wine with vegetable or chicken broth to keep it alcohol-free.
- Adjust herbs and seasoning to taste; fresh herbs can be used instead if available.
- This dish pairs well with steaks, grilled chicken, or as a topping for toasted bread or pasta.
