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.
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!
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.
- 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.
- 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.
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.
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.
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.
When you rinse the mushrooms, only use a little bit of water so they don’t absorb water and lose flavor.
Did You Like This Recipe?
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Sautéed Mushrooms with Garlic and White Wine
- 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
- 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
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