Two kinds of mushrooms are cooked in butter, olive oil, garlic, wine, and lemon juice, creating a flavorful pan sauce for these sauteed mushrooms! Youâ€™ll love this simple recipe for an easy side with any meal.
This is one of those recipes I wanted to title â€œSauteed Mushrooms with Butter, Garlic, Wine, Lemon Sauce, and Parsleyâ€ because omg, every single ingredient is so good. Or better yet, call it â€œYou have to make these mushrooms because they are so damn good. Praise Jesus.â€ But those are both too long. And not good for Google searches.
I made these post dental surgery, when I still couldnâ€™t eat anything crunchy, or meaty, or chewy, or substantial!! Paul was away, which worked out because heâ€™s not really a mushroom lover, and this allowed me to hoard the entire pan for myself. Which I did.
What Makes These Sauteed Mushrooms So Great
- The mushrooms are cooked to perfection – not rubbery, not chewy, just right.
- The sauce is to die for. Itâ€™s rich from the butter, olive oil, and wine, but has a great zing from the lemon and garlic. Well balanced and flavorful.
- These sauteed mushrooms are so easy to make and come together quickly. You can have this delicious dish on your plate in less than 20 minutes!
- Be sure not to stir the mushrooms initially! If you stir them, they wonâ€™t develop that nice golden crust, which really takes the cooked mushrooms up a level.
- After the initial cooking time, youâ€™ll want to continuously stir so none of the ingredients (particularly the garlic) burns.
- Taste as you go! After the initial seasoning, taste a mushroom to see if they need more salt and pepper. If not, no need to season further.
- Use different mushrooms! This recipe calls for button and cremini, but you could use porcini, oyster, shiitake – whichever ones you like! (Cooking time might need to be adjusted)
- Substitute vegetable or chicken stock if you donâ€™t want to use white wine in this recipe.
- Replace the parsley with chopped fresh chives to lend a slightly different flavor.
These would be perfect as a Thanksgiving side dish! Or wonderful served with this Skillet Steak.
So, here you go. The best sautÃ©ed mushrooms. Ever.
Other Mushroom Recipes To Try
- Beef Stroganoff Soup (Classic beef stroganoff is transformed into a hearty, yet light soup, all made in one pot!)
- Shrimp Fajitas (with Corn, Mushrooms, and Feta)
- Pasta with Zucchini and Mushrooms (great 30-minute mea!)
Other Vegetable Recipes We Love!
- Ratatouille (the most incredible mix of fresh vegetables)
- Roasted Broccoli (more addicting than potato chips!)
- The Best Baked Potato (the bacon grease is clutch!)
- Roasted Green Beans (crisp tender and fantastic)
- Roasted Acorn Squash (with butter and brown sugar – like candy!)
Watch the video for Sauteed Mushrooms
I hope you love this delicious and simple recipe – be sure to give it a review below! Also donâ€™t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make these Sauteed Mushrooms
Sauteed Mushrooms with Buttery Garlic Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 8 ounces button mushrooms , stems trimmed, brushed clean
- 8 ounces cremini mushrooms , stems trimmed, brushed clean
- salt and pepper
- 3 cloves garlic , minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
- Warm olive oil and butter over high heat in a large sautÃ© pan. Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust.
- Toss, reduce heat to medium high and cook for 10 minutes, stirring frequently.
- Season with salt and pepper and add in the garlic; sautÃ© for 1 minute.
- Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.
- Serve immediately with some of the pan sauce!
- This recipe calls for button and cremini mushrooms, but you could use porcini, oyster, shiitake - whichever ones you like! (Cooking time might need to be adjusted)
- The white wine lends great flavor to this dish and the alcohol cooks off completely, but if you donâ€™t want to use it, you can substitute vegetable or chicken stock.
- You can play with different fresh herbs for variations in flavor.