Sides & Vegetables · American · European

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)

9 ingredients · 18 minutes · 2 servings

Cook Now

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

VegetarianPescatarianNo pork

Contains: dairy

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

Method

prep4 min
wiped clean, cut chunky, bone dry
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
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