Ingredients
Scale
- 1 pound Mushrooms: Choose your favorite variety! Cremini, white button, or a mix of wild mushrooms all work beautifully. Make sure they are fresh and firm, without any slimy spots. Cleaning them properly is key for the best texture.
- 4 tablespoons Unsalted Butter: Butter is the heart of this recipe, providing richness and flavor. Unsalted allows you to control the saltiness of the dish. You can use salted butter and adjust the added salt accordingly, but unsalted gives you more control.
- 4 cloves Garlic: Fresh garlic is essential for that pungent, aromatic flavor. Minced finely or pressed, garlic infuses the butter and mushrooms with its signature taste. Adjust the amount to your preference – some garlic lovers might even want to add more!
- 2 tablespoons Olive Oil: Olive oil helps prevent the butter from burning and adds a subtle fruity note to the dish. Extra virgin olive oil is a great choice for its flavor and health benefits, but regular olive oil will also work perfectly.
- 1/4 cup Dry White Wine (Optional): A splash of dry white wine like Pinot Grigio or Sauvignon Blanc adds a layer of complexity and acidity that brightens the dish. If you don’t have wine, you can substitute with a squeeze of lemon juice or a tablespoon of chicken or vegetable broth.
- 2 tablespoons Fresh Parsley: Fresh parsley, chopped, provides a pop of freshness and color. It also adds a subtle herbaceous note that balances the richness of the butter and garlic. Other fresh herbs like chives or thyme can also be used.
- Salt and Black Pepper: To taste. Kosher salt and freshly ground black pepper are recommended for the best flavor. Season generously to enhance the flavors of the mushrooms, butter, and garlic.
Instructions
- Prepare the Mushrooms: Start by cleaning your mushrooms. The best way to clean mushrooms is not to soak them in water, as they can absorb it and become soggy. Instead, gently brush off any dirt with a mushroom brush or a dry paper towel. If they are particularly dirty, you can quickly rinse them under cold running water and immediately pat them completely dry with paper towels. Trim the ends of the stems if they are dry or woody. Slice the mushrooms into even slices, about ¼ inch thick. Slicing them uniformly ensures they cook evenly. If using smaller mushrooms like button mushrooms, you can simply halve or quarter them. Larger mushrooms like portobellos may need to be sliced into thicker pieces.
- Mince the Garlic and Chop the Parsley: While you’re preparing the mushrooms, peel and mince the garlic cloves. You can use a garlic press if you prefer, or finely chop it with a knife. Set the minced garlic aside. Wash and dry the fresh parsley and chop it finely. Set the chopped parsley aside as well. Having these ingredients prepped and ready to go will make the cooking process smoother and faster.
- Sauté the Garlic in Butter and Olive Oil: In a large skillet, preferably cast iron or stainless steel, melt the butter and olive oil over medium heat. The combination of butter and olive oil helps to prevent the butter from burning and adds depth of flavor. Once the butter is melted and shimmering, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds to 1 minute, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic will taste bitter. Sautéing the garlic in butter and olive oil first infuses the fat with its flavor, creating a delicious base for the mushrooms.
- Add the Mushrooms and Sauté: Add the sliced mushrooms to the skillet with the garlic-infused butter and olive oil. Spread them out in a single layer as much as possible to ensure even browning. Increase the heat slightly to medium-high. Sauté the mushrooms, stirring occasionally, for about 8-10 minutes, or until they are tender and have released their moisture and then reabsorbed it, turning a beautiful golden brown color. Initially, the mushrooms will release a lot of liquid. Continue to cook them until this liquid evaporates and the mushrooms start to brown and caramelize. This browning is key to developing the rich, savory flavor of the sautéed mushrooms. Avoid overcrowding the pan, as this will steam the mushrooms instead of sautéing them. If you are making a large batch, it’s best to sauté them in batches.
- Deglaze with White Wine (Optional): If using white wine, pour it into the skillet once the mushrooms are browned and tender. Scrape up any browned bits from the bottom of the pan with a spatula. This process, called deglazing, adds depth of flavor and creates a delicious sauce. Let the wine simmer for a minute or two, allowing the alcohol to evaporate and the sauce to slightly reduce and thicken. If you are not using wine, you can skip this step or add a squeeze of lemon juice at the end for brightness.
- Season and Finish: Season the sautéed mushrooms generously with salt and freshly ground black pepper to taste. Remember that mushrooms can absorb a lot of salt, so don’t be afraid to season them well. Stir in the chopped fresh parsley. Cook for another minute or so, until the parsley is wilted and fragrant. Taste and adjust seasoning as needed.
- Serve Immediately: Garlic butter sautéed mushrooms are best served immediately while they are hot and flavorful. Transfer them to a serving dish and garnish with extra fresh parsley, if desired. They make a fantastic side dish for a variety of main courses, or they can be enjoyed as an appetizer or part of a larger meal. See the “How to Serve” section for serving suggestions.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 10g