Garlic Butter Mushrooms

Ingredients

• oil (For sautéing)
• 8 oz whole mushroom caps
• 8 oz smaller mushrooms of choice (Use a smaller mushroom variety for textural contrast)
• salt (Add only after the mushrooms are golden and browned; use to taste)
• garlic (Quantity not specified in the source)
• 1 cup white wine
• butter (A few tablespoons; exact amount not specified)

Steps

1. 1

   Place a pan over medium heat and add oil. Heat the oil until hot.

2. 2

   Add the whole mushroom caps and sauté, stirring, until they are about halfway cooked.

3. 3

   Stir in the smaller mushrooms of your choice. Continue cooking until the mushrooms are golden and browned.

4. 4

   Season the browned mushrooms with salt. Do not salt them earlier, because early salting draws out water and can make the mushrooms soggy and watery.

5. 5

   Stir in the garlic.

6. 6

   Pour in the white wine to deglaze the pan, scraping up any browned bits as the wine comes to a simmer.

7. 7

   Let the wine reduce until the pan is almost dry.

8. 8

   Turn off the heat and stir in a few tablespoons of butter. Continue stirring until the butter combines with the wine and forms a sauce that coats the mushrooms.

Notes

The source does not specify the amount of oil, garlic, salt, or butter, nor does it give exact cooking times. The key technique is to wait until the mushrooms are browned before salting them.

Nutrition per serving

• side dish
• French-inspired
• vegetarian
• gluten-free
• stovetop
• sautéed
• mushrooms