Sauteed Mushrooms

These Sauteed Mushrooms are buttery, garlicky, and so delicious. Their wonderful texture makes them a flavorful and filling side dish for any meal.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 176kcal

Author Tania Sheff

Ingredients

4 tbsp. plant based butter
1 tbsp. olive oil
⅛ tsp. red pepper flakes
1 lb. crimini or baby bella mushrooms
¼ cup white wine Chardonnay, Pinot Gris, Sauvignon Blanc, or your favorite white wine.
4 medium garlic cloves, minced
½ tsp. sea salt or to taste
2 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped

Instructions

In a medium-sized skillet, melt the plant-based butter. Then add the olive oil, mushrooms, and red pepper flakes, and cook them for about 7-10 minutes over medium heat until the mushrooms become a nice brown.
Now add the white wine to the skillet and cook the mushrooms until almost all of the wine has evaporated.
Add the garlic to the mushrooms and cook for another minute.
Lastly, add the basil, parsley, and salt. Stir, then turn off the heat. Serve warm.

Video

Notes

Add-ins and Substitutes

Add balsamic vinegar. Give these Sauteed Mushrooms even more acidity and a little sweet with some balsamic vinegar added. It will caramelize as it cooks.
Use other vegetables. Add some sliced zucchini, cauliflower florets, celery, carrots, or yellow squash to these mushrooms.
Skip the wine. If you prefer not to use wine, you can just add a little vegetable broth or water. Or you can use an alcohol-free white wine.
Add other herbs. This recipe can be made with other fresh herbs, such as rosemary, thyme, tarragon, or marjoram.

How to Store

Store any leftovers of these Sauteed Mushrooms in an airtight container in the refrigerator for up to 5 days. You can reheat them on the stovetop or in the microwave until warmed through.

Nutrition