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