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Garlic Butter Mushrooms
A restaurant-style mushroom side dish made with whole mushroom caps, smaller mushrooms, garlic, white wine, and butter. The mushrooms are browned before salting, then finished with a glossy wine-and-butter sauce.
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Ingredients
- oil (For sautéing)
- 8 oz whole mushroom caps
- 8 oz smaller mushrooms of choice (Use mushrooms of your choice)
- salt (Add only after the mushrooms are browned; use to taste)
- garlic (Amount not specified in the source)
- 1 cup white wine
- butter (A few tablespoons; exact amount not specified)
Steps
- 1
Heat oil in a pan over medium heat until hot.
- 2
Add the 8 ounces of whole mushroom caps to the pan and sauté, stirring, until they are about halfway cooked.
- 3
Stir in the 8 ounces of smaller mushrooms of choice. Continue cooking and stirring until the mushrooms are golden brown.
- 4
Once the mushrooms are browned, season them with salt to taste. Do not salt them earlier, or they may release too much water and become soggy.
- 5
Stir in the garlic and cook it with the mushrooms until incorporated and fragrant; the source does not specify an amount or exact cooking time for the garlic.
- 6
Pour in the cup of white wine to deglaze the pan, scraping up any browned bits as the wine loosens them.
- 7
Bring the wine to a simmer and reduce it until the pan is almost dry.
- 8
Turn off the heat and stir in a few tablespoons of butter. Continue stirring until the butter combines with the reduced wine to form a sauce that coats the mushrooms.
Notes
The source emphasizes waiting to salt until the mushrooms are browned because salting earlier draws out water and can make the mushrooms soggy. The exact amount of oil, garlic, salt, and butter is not specified.
Nutrition per serving
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