Sautéed Mushrooms

Name: Sautéed Mushrooms
Total time: 18 min
Yield: 2
Ingredients: 1 lb mushrooms (cremini, halved or thick-sliced); 1 tbsp olive oil; 2 tbsp butter; 2 clove garlic (minced); 1 tsp thyme (leaves); ¼ cup dry white wine (or stock, the deglaze); ½ tsp salt (late); ¼ tsp black pepper; 1 tbsp parsley (chopped)

Vegetables & Salads · American · European

9 ingredients · 18 minutes · 2 servings

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243kcal7.5g protein19g fat9.9g carbs~$2.64/ serving*

Contains dairy · only in an optional ingredient: gluten, soy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Only if you add itgluten (soy sauce) · soy (soy sauce)Leave that ingredient out and the dish does not have it.

Diets

VegetarianPescatarianNo pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	mushrooms (cremini, halved or thick-sliced)
1 tbsp	olive oil
2 tbsp	butter
2 clove	garlic (minced)
1 tsp	thyme (leaves)
¼ cup	dry white wine (or stock, the deglaze)
½ tsp	salt (late)
¼ tsp	black pepper
1 tbsp	parsley (chopped)

Optional

Not counted above. The dish works without them.

1 tsp

soy sauce (a teaspoon with the deglaze — the umami stack)

Steps

Prep4 min
wiped clean, cut chunky, bone dry
- mushrooms
wiped with a damp towel rather than washed — mushrooms are sponges and a rinse is a head start on the steam problem — and cut big: halves and thick slices survive the shrink that takes every mushroom down by half
Saute8 min
medium-high, oil first, one layer, UNSALTED and unstirred
into hot oil with space, left alone through the squeak-and-steam phase as they dump their water, then tossed occasionally as the pan dries and the browning finally begins — the entire chapter's patience sermon, delivered by its most demanding student; salt now would restart the flood
Deglaze2 min
butter + garlic + thyme in, then the wine
butter foaming around the browned mushrooms with the aromatics, then the wine splashed in and scraped — the fond dissolves into a glaze that clings to every cap, which is the difference between mushrooms cooked in a pan and mushrooms that taste like the pan's whole story
Season1 min
NOW the salt, pepper, parsley
- black pepper
- parsley
seasoned at the finish line where it belongs — onto steaks, into pastas, over toast with a fried egg, or straight from the pan, which every source admits happens to a third of each batch