Description
This easy and flavorful Sauteed Mushrooms with Garlic recipe features mushrooms sautéed in a delicious combination of olive oil, butter, soy sauce, and fresh garlic, with an optional touch of white wine and thyme for added aroma. Perfect as a savory side dish or a tasty topping for steaks and pasta.
Ingredients
Units
Scale
Mushrooms and Marinade
- 1 pound brown mushrooms or white, cremini, or portobello mushrooms
- 1 tablespoon soy sauce
Cooking Fats and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup white wine (optional)
- 1 sprig fresh thyme or a pinch of dried thyme
- 2 cloves garlic, minced
Garnish
- Chopped fresh chives (optional)
Instructions
- Clean and slice the mushrooms: Gently wipe the mushrooms with a paper towel or use a mushroom brush to clean them. Slice into thick slices about ½ inch thick to ensure a hearty texture while sautéing.
- Prepare the pan: Add the butter and olive oil to a pan and heat over medium-high heat until the butter has melted and the oil is shimmering.
- Toss mushrooms with soy sauce: Quickly toss the mushrooms with the soy sauce right before adding them to the pan to season and add umami without drawing out too much moisture.
- Sauté mushrooms to brown: Add the mushrooms to the hot pan and toss them with the oil and butter mixture. Avoid stirring at first and allow them to cook undisturbed for about 4 to 5 minutes to develop a nice golden brown color on one side.
- Deglaze and add aromatics: Pour in the white wine if using and let it evaporate to deglaze the pan. Then add the minced garlic and thyme, stirring occasionally as you cook for another 3 to 4 minutes until the mushrooms are tender and fragrant.
- Season and serve: Season the mushrooms with salt and pepper to taste. Garnish with chopped fresh chives if desired before serving warm.
Notes
- For best texture, avoid overcrowding the pan when sautéing to allow mushrooms to brown properly.
- Use a mix of mushroom types such as cremini and portobello for more complex flavors.
- The white wine is optional but adds a nice depth; substitute with vegetable or chicken broth if preferred.
- Serve as a side dish with grilled meats, on toasted bread, or tossed into pasta dishes.
- To keep the dish vegan, substitute butter with more olive oil or a plant-based butter.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces)
- Calories: 142
- Sugar: 2g
- Sodium: 307mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
