Sauteed Mushrooms with Garlic Recipe

Introduction

Sauteed mushrooms with garlic is a simple yet flavorful side dish that brings out the earthy richness of mushrooms. With a touch of butter, olive oil, and aromatic herbs, this recipe is perfect for boosting any meal.

Ingredients

• 1 pound brown mushrooms (or white, cremini, or portobello mushrooms)
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¼ cup white wine (optional)
• 1 sprig fresh thyme (or a pinch of dried thyme)
• 2 cloves garlic (minced)
• Chopped fresh chives (for garnish, optional)

Instructions

1. Step 1: Clean the mushrooms by gently wiping them with a paper towel or using a mushroom brush, then slice into thick slices about ½ inch thick.
2. Step 2: Heat the butter and olive oil together in a pan over medium-high heat until melted and shimmering.
3. Step 3: Toss the mushrooms quickly with the soy sauce—do this just before cooking to avoid losing too much moisture.
4. Step 4: Add the mushrooms to the pan and let them cook undisturbed for about 4-5 minutes so they brown on one side.
5. Step 5: If using, add the white wine and allow it to evaporate. Then add the minced garlic and thyme. Continue cooking for another 3-4 minutes, stirring occasionally, until mushrooms are cooked through.
6. Step 6: Season with salt and pepper to taste. Garnish with chopped fresh chives if desired, and serve warm.

Tips & Variations

• Use a mix of different mushrooms to add depth of flavor and texture.
• For a vegan version, replace butter with extra olive oil or a plant-based butter substitute.
• Add a splash of balsamic vinegar at the end for a tangy twist.
• Serve over toasted bread for an easy mushroom bruschetta.

Storage

Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mushrooms instead of fresh?

Fresh mushrooms are recommended for the best flavor and texture, but if using canned, drain them well and reduce cooking time as they are already cooked.

Do I have to use white wine?

No, white wine is optional and adds subtle acidity and depth. You can skip it or replace it with vegetable broth or water if preferred.

Sauteed Mushrooms with Garlic Recipe

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★★★★★

4.7 from 60 reviews

• Author: lilan
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This recipe for Sauteed Mushrooms with Garlic offers a flavorful and easy side dish featuring tender mushrooms cooked to golden perfection with garlic, butter, olive oil, and a hint of white wine and thyme. Perfect as a savory accompaniment or topping, it’s quick to prepare and rich in umami taste.

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Ingredients

Scale 1x2x3x

Mushrooms

• 1 pound brown mushrooms (or white, cremini, or portobello mushrooms), sliced about ½” thick

Cooking

• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¼ cup white wine (optional)
• 1 sprig fresh thyme or a pinch of dried thyme (optional)
• 2 cloves garlic, minced

Garnish

• Chopped fresh chives (optional)

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Instructions

1. Prepare the mushrooms: Clean mushrooms by gently wiping them with a paper towel or using a mushroom brush to remove dirt. Slice them into thick slices about half an inch thick to ensure even cooking.
2. Heat fats in pan: In a pan over medium-high heat, add the butter and olive oil and allow them to melt and heat through, creating a flavorful cooking base.
3. Toss mushrooms with soy sauce: Quickly toss the sliced mushrooms with the soy sauce just before cooking; do not prepare this mixture ahead of time as it will draw out too much moisture from the mushrooms.
4. Cook mushrooms without stirring: Add the soy-sauce coated mushrooms to the hot pan and spread them in an even layer. Do not stir immediately; let them cook undisturbed for about 4-5 minutes to allow them to brown on one side, developing deep flavor and texture.
5. Add white wine, garlic, and thyme: If using, pour in the white wine to deglaze the pan and allow it to evaporate. Add the minced garlic and thyme sprig, stirring occasionally, and cook for another 3-4 minutes until mushrooms are tender and fragrant.
6. Season and serve: Season the mushrooms with salt and freshly ground black pepper to taste. Remove the thyme sprig if used, garnish with chopped fresh chives if desired, and serve warm.

Notes

• Use any type of mushroom you prefer or have on hand, including white, cremini, or portobello.
• Do not toss mushrooms with soy sauce too early to avoid excess moisture loss.
• White wine is optional but adds a nice depth of flavor; you can substitute with vegetable broth or skip altogether.
• Adjust cooking time slightly depending on mushroom variety and thickness.
• For a dairy-free version, substitute butter with additional olive oil or vegan butter.
• Serve as a side dish or as a flavorful topping for steaks, chicken, or toast.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: sauteed mushrooms, garlic mushrooms, side dish, mushroom recipe, healthy mushroom sauté, quick easy mushroom recipe