Description
A simple and flavorful recipe for sautéed mushrooms with garlic, enhanced by the richness of butter and olive oil, a splash of white wine, and aromatic thyme. Perfect as a side dish or topping for steaks, pasta, or toast.
Ingredients
Units
Scale
Primary Ingredients
- 1 pound brown mushrooms or white, cremini, or portobello mushrooms, sliced thick (about 1/2 inch)
- 1 tablespoon soy sauce
- 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
- 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 approximately ½ inch thick.
- Heat the fats: Add butter and olive oil to a pan and heat over medium-high heat until melted and hot but not smoking.
- Toss mushrooms with soy sauce: Quickly toss the sliced mushrooms with soy sauce immediately before cooking to avoid drawing out too much moisture too early.
- Sauté mushrooms: Add the mushrooms to the hot pan with the butter and oil. Toss to coat evenly, then let them cook undisturbed for about 4–5 minutes to develop a brown crust on one side.
- Add wine and aromatics: If using, pour in the white wine and allow it to evaporate. Then add the minced garlic and thyme. Continue to cook, stirring occasionally for an additional 3–4 minutes until the mushrooms are tender and fragrant.
- Season and serve: Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh chives if desired. Serve immediately.
Notes
- Use a mix of mushrooms or any variety you prefer for different textures and flavors.
- Do not add the soy sauce too early to prevent mushrooms from releasing excess water and becoming soggy.
- White wine is optional but adds a nice acidity and depth to the dish.
- For a vegan version, substitute butter with additional olive oil.
- This dish pairs beautifully with grilled meats, pasta, or toasted bread.
Nutrition
- Serving Size: 1/4 recipe
- 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
