These sautéed mushrooms are they perfect one-skillet side dish. They're extremely versatile and can be served as an appetizer, the perfect side dish, or an accoutrement for extra flavor. Think Italian! Mushrooms add amazing flavor to risotto, pasta dishes, pizza - you can't go wrong! Garlicky mushrooms are also the perfect way to add more flavor to steak.
This mushroom recipe will turn even your pickiest eaters into mushroom lovers. Fair warning: once you try them, you’ll have a hard time finding anything that compares.
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It doesn’t get much easier than this. If you have a skillet, some knives, and a spoon, you’re ready to cook. There are, however, a few novelty tools I like to have on hand that make easy jobs even easier.
Peeling garlic is a messy process, but it doesn’t have to be! Try a silicone peeling tube like this one. Put a few garlic cloves in the tube and roll it under your hand a few times. Tada, they’re peeled! My favorite tool hands-down though, is a garlic press. Mincing garlic into tiny pieces is such a pain, but presses like this one make it a snap. Sold in department and grocery stores, they’re easy to find and cheap too.
One other tool I have to recommend is a mushroom brush or veggie brush. The thing about mushrooms is that they’re sponges. That makes them perfect for soaking up flavor, but you don’t want them to soak up water from washing. Using damp paper towels and brush helps you get clean mushrooms without making them water-logged. Dry mushrooms will better absorb the flavors they're cooked with, producing a fuller flavor.
Ingredients and Substitutions
You're going to want to taste this a lot as you go, so that you can adjust the flavors to your liking. If you feel like the flavor is muted, add a bit of salt. Want a more robust garlic flavor? Add more! If you're looking for more umami flavor, add more cooking wine. I can't imagine messing these up, and the more you make them, the more you'll know what you like. All you need are a few simple ingredients:
Cremini Mushrooms – There are many kinds of mushrooms, but cremini is my mushroom of choice for sautéed mushrooms. They’re basically the smaller version of a portobello and tend to be meatier than white button mushrooms, so if you’re serving as an app or side, creminis make it a more substantial dish. You can also use baby bellas. If you plan to serve as a topping, try a more delicate mushroom like the white button or even oyster mushrooms. They have a bit of a tang to them that compliments the other ingredients.
Unsalted Butter – For this dish you'll need 6 tablespoons. I know, it’s a lot, but nothing beats the taste of butter. Just make sure you use unsalted so that you stay in control of the flavor. If you’re Whole30 or paleo, you can swap with extra-virgin olive oil.
Granulated Garlic - This is different than garlic powder and tends to combine better with liquids, so if you can find it, you’ll get a finer sauce. Garlic powder will work in a pinch.
Minced Garlic – The garlic press comes in handy here, especially if you’re a garlic lover who will be tempted to add more. Start with one tablespoon first. If you want more after you taste it, add one teaspoon at a time, tasting as you go.
White Cooking Wine – Typically, I use a white cooking wine, but you can use whatever dry white wine you have on hand. If you're doing a Whole30 diet or Keto and want to keep the sugar low and the alcohol out of the dish, you can substitute an equal amount of chicken or vegetable broth. If you feel like the dish needs some acidity, add some fresh lemon juice.
Salt & Pepper - To accent the flavors in this amazing side dish.
Tips and Tricks
Everyone has their personal preference when it comes to cooking mushrooms. My mom likes hers with a bit of crispiness. I like to leave extra butter and wine in my pan to drizzle over steak or risotto. If you prefer crispy mushrooms, don't stir them much and let them cook a little longer after the wine has evaporated. If you’re like me and want a sauce, add more butter and a splash of wine towards the end. Totally up to you! It's pretty hard to overcook mushrooms.
Regarding flavor, I usually stick with just garlic, but you can add fresh herbs to infuse more flavors into the mushrooms. Before adding anything to the pan, sauté a sprig of fresh thyme, sage, or even fresh parsley, and the flavor will infuse the butter. Just remember to remove your herb bunch before you serve! This is actually a great way to fancy up any butter-heavy dish.
Frequently Asked Questions
Most prepackaged mushrooms will come with an expiration date for guidance, though there are a few things to look for. Make sure you select firmer mushrooms with little to no bruising. It’s always best to buy whole mushrooms when available to ensure they’re moist and to cut down on cleaning time.
Like most produce, fresh mushrooms should be stored in a cool, dry place and kept out of the refrigerator.
I always have cooking wine on hand. The best thing about the smaller bottles is that you don’t have to worry about using it too fast. Cooking wine won't go flat and can stay in your pantry for a long while.
I highly doubt you’ll have any left, but stored in an airtight container, these sautéed mushrooms can stay in your fridge for up to 5 days.
When you make these sautéed mushrooms (and love them) leave us a comment below! Others benefit from your experience and we always love to hear your feedback.
Sautéed Cremini Mushrooms with Wine & Garlic
- 12 oz cremini mushrooms, stems removed
- 6 tbsp butter
- 1 tbsp granulated garlic
- 1 tbsp minced garlic
- ½ cup white cooking wine
- In a skillet over medium high heat, melt the butter and add the mushrooms and granulated garlic. Sauté until mushrooms have released their moisture.
- Add ½ tsp of salt and fresh minced garlic. Sauté until moisture is taken back in by the mushrooms.
- Add white cooking wine and continue to sauté until all the wine is gone. Taste and add garlic/salt/wine as needed.
- Continue sautéing until mushrooms are starting to get golden brown and serve.
If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!