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    The Heirloom Pantry » Recipe Index » Sides

    Sautéed Mushrooms with Garlic and White Wine

    Published: Nov 25, 2019 · Modified: Jan 22, 2023 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Sautéed Mushrooms with Garlic and White Wine Pin - The Heirloom Pantry

    Sautéed Mushrooms with Garlic and White Wine is a healthy, gluten-free side that is loaded with flavor and comes together quickly. These buttery mushrooms call for just a few ingredients, including mushrooms, garlic, parsley, and white wine. Serve sautéed mushrooms with steak, chicken, fish, or a sliced toasted baguette.

    Sautéed mushrooms with White Wine in white bowl.

    These easy sautéed mushrooms are a reader favorite! They're fast and effortless to make and add a healthy element to any meal. Make them for a weeknight or holiday dinner, or serve them as an appetizer with a cheeseboard. Buttery sautéed mushrooms are a delicious addition to any cozy meal.

    About Sautéed Mushrooms

    Sautéed mushrooms are an elevated side dish that taste like they take a lot of time and effort. On the contrary, they only call for a few ingredients and minimal prep. These mushrooms are flavored with garlic, parsley, white wine, flaky salt, and freshly cracked black pepper. Each bite of these buttery, tender mushrooms is a burst of herby, garlicky flavor!

    Jump to:
    • About Sautéed Mushrooms
    • Crimini Mushroom Health Benefits
    • Cleaning & Prepping Mushrooms
    • Ingredients
    • Instructions
    • What to Serve with Sautéed Mushrooms with White Wine
    • Equipment
    • Storage
    • Top Tip
    • Related Recipes
    • Did You Like This Recipe?
    • Sautéed Mushrooms with Garlic and White Wine

    Crimini Mushroom Health Benefits

    Crimini mushrooms, also known as baby bella mushrooms, are low in fat and calories and have many health benefits. They contain B vitamins, phosphorus, selenium, copper, calcium, iron and even some fiber and protein. While not loaded with vitamins, crimini mushrooms have been known to prevent the production of enzymes that are needed for cancerous cells to reproduce. In addition, they are known to protect cardiovascular health and prevent fatigue. They are also full of bacteria that improve digestion and boost the body's immune response. 

    Cleaning & Prepping Mushrooms

    Mushrooms need to be cleaned before consuming. Mushrooms often have dirt on them since they come from the ground. To clean mushrooms, take a damp paper towel and wipe them down or use your hands to gently clean them under low running water. Then take a knife and snip a sliver of the base off of each mushroom to freshen up the ends.

    Ingredients

    • Crimini Mushrooms - Crimini mushrooms are the perfect side because they have the flavor and texture of a portobello mushroom, but are much smaller and easier to make.
    • Olive Oil - Olive oil is a healthy fat to cook the mushrooms in.
    • Butter - Butter is a fat that adds flavor and cooks the mushrooms perfectly when combined with olive oil.
    • Dry White Wine - Dry White Wine adds sweetness and helps deglaze the pan.
    • Garlic - Garlic adds a hint of spice and lots of flavor.
    • Parsley - Brightens the mushrooms with a fresh herb flavor.

    See recipe card for quantities.

    Sautéed mushrooms with White Wine in white bowl flatlay.

    Instructions

    • Heat the olive oil and butter - Heat olive oil and butter in a large pan over medium heat.  
    • Coat the mushrooms - Once the butter is melted, add the mushrooms and toss them in the oil so they are evenly coated. 
    • Add garlic - Stir in the minced garlic.
    • Add white wine - Add the white wine and stir until the ingredients are incorporated.
    • Cook the mushrooms - Cook mushrooms in the white wine for 12-15 minutes.  Halfway through, stir in parsley, salt, and pepper and cook for the remainder of the time until slightly golden brown.

    Pro tip: Since mushrooms are mostly water and this recipe calls for even more liquid, cook the mushrooms on medium heat without a lid. Cooking the mushrooms without a lid allows the white wine to burn off and prevents the mushrooms from getting soggy and wilted.

    Cook them in a large enough pan so they have enough room without getting over-crowded while cooking. Here are some 10" pans I recommend: All-Clad Stainless Steel Fry Pan, GreenPan Ceramic Non-Stick Fry Pan, Le Creuset Signature Oyster 10″ Skillet.

    Sautéed mushrooms with White Wine in white bowl with parsley, garlic, and seasoning.

    What to Serve with Sautéed Mushrooms with White Wine

    Sautéed Mushrooms with White Wine are a quintessential fall side. Serve them with your favorite fall dinner dishes, like Roasted Turkey Roulade, Roast Chicken Thighs and Vegetables, or Dutch Oven Whole Chicken with Meyer Lemon.

    Equipment

    Sautéed Mushrooms with White Wine require common kitchen essentials. For prep, use a knife, cutting board, and our favorite prep bowls to make prepping quick and efficient.

    For this mushrooms recipe, simply cook the mushrooms in a stainless steel skillet, non-stick skillet, or braiser. You will also need a wooden spoon and a serving bowl.

    Storage

    Sautéed Mushrooms with White Wine are best enjoyed immediately after they're prepared. However, you can store them in an air-tight container in the refrigerator for up to 3 days. When you are ready to eat them again, don't reheat them.Reheating cooked mushrooms can cause an upset stomach and indigestion. Instead, we recommend allowing the mushrooms to sit for 10 minutes to reach room temperature before serving.

    Sautéed Mushrooms with white wine and garlic on a Thanksgiving table with mashed potatoes, Kabocha squash, salad, and green beans.

    Top Tip

    When you rinse the mushrooms, only use a little bit of water so they don’t absorb water and lose flavor.

    Related Recipes

    • Miso Mashed Potatoes
    • Sautéed Buttered Leeks
    • Sautéed French Green Beans with Furikake
    • 15 Best Side Dishes for Stuffed Peppers

    Did You Like This Recipe?

    Love these sautéed mushrooms? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment below. Thanks in advance!

    Sauteed Mushrooms with White Wine in bow;
    Print Recipe Pin Recipe
    5 from 2 votes

    Sautéed Mushrooms with Garlic and White Wine

    Sautéed Mushrooms with Garlic and White Wine is a healthy, gluten-free side that is loaded with flavor and comes together quickly. These buttery mushrooms call for just a few ingredients, including mushrooms, garlic, parsley, and white wine. Serve sautéed mushrooms with steak, chicken, fish, or with sliced toasted baguette.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Side Dish, Sides
    Cuisine: American, Italian
    Servings: 6
    Calories: 32kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 16 oz crimini mushrooms halved
    • 2 tablespoon olive oil
    • 1 tablespoon butter
    • 2 cloves garlic minced
    • ¼ cup dry white wine
    • 1 tablespoon parsley chopped
    • sea salt or kosher salt to taste
    • freshly cracked black pepper to taste

    Instructions

    • Heat the olive oil and butter - Heat olive oil and butter in a large pan over medium heat.
      2 tablespoon olive oil, 1 tablespoon butter
    • Coat the mushrooms - Once the butter is melted, add the mushrooms and toss them in the oil so they are evenly coated. 
      16 oz crimini mushrooms
    • Add garlic - Stir in the minced garlic.
      2 cloves garlic
    • Add white wine - Add the white wine and stir until the ingredients are incorporated.
      ¼ cup dry white wine
    • Cook the mushrooms - Cook mushrooms in the white wine for 12-15 minutes.  Halfway through, stir in parsley, salt, and pepper and cook for the remainder of the time until slightly golden brown.
      sea salt or kosher salt, freshly cracked black pepper, 1 tablespoon parsley

    Notes

    Storage
    Sautéed Mushrooms are best enjoyed immediately. However, you can refrigerate them in an air-tight container for up to 3 days. When you are ready to eat them again, don't reheat them. Reheating cooked mushrooms can cause an upset stomach and indigestion. Instead, we recommend allowing the mushrooms to sit for 10 minutes to reach room temperature before serving.
    Top Tip
    When you rinse the mushrooms, only use a little bit of water so they don’t absorb water and lose flavor.

    Nutrition

    Calories: 32kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Keyword: garlic mushrooms, mushrooms, Sautéed Mushrooms, Sautéed Mushrooms with White Wine, vegetarian side, white wine mushrooms
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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