Perfectly Browned Sautéed Mushrooms
121kcal
Equipment
Ingredients
- 1 pound white or brown mushrooms
- ¼ cup dry white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ tablespoon minced garlic
- 1 teaspoon fresh thyme leaves (loosely packed from about 1 thyme sprig)
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
Method
- Prep the mushrooms. Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Trim off the ends and any woody parts, then slice the mushrooms into about ½-inch pieces so they cook evenly.
- Dry-sauté the mushrooms. Heat a large skillet (12 inch or larger) over medium-high heat. Cook the mushrooms without oil until all their liquid evaporates (about 8-10 minutes), stirring occasionally.
- Deglaze. Pour in the white wine and cook until it's gone.
- Brown the mushrooms. Add butter and oil, stirring for 4-5 minutes until the mushrooms develop brown spots.
- Season. Lower the heat, then add garlic, thyme, salt, and pepper. Stir until the garlic becomes fragrant (about 30 seconds) then remove from the heat.
Nutrition
Calories121kcalCarbohydrates5gProtein4gFat10gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol15mgSodium342mgPotassium382mgFiber1gSugar2gVitamin A199IUVitamin C3mgCalcium11mgIron1mg
Notes
- Use a large hot pan. Make sure your pan is hot before adding mushrooms. A dry, hot skillet can help them brown beautifully without oil for extra depth of flavor. If you're worried about sticking, wipe a tiny bit of oil on the hot pan with a paper towel. This just creates a thin layer on the surface without steaming the mushrooms.
- Cook slowly in a dry pan. Let the mushrooms cook slowly in a hot, dry pan, stirring occasionally. Allow them to release their natural juices and keep cooking until the pan dries out again.
- Customize the seasoning to your taste. You can replace salt with soy sauce, balsamic vinegar, or Worcestershire sauce. Start with a small amount, about ½ tablespoon, and add more gradually until it tastes just right.
- Storage. Store cooked mushrooms in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.