Sautéed Mushrooms

2 Servings

20 min Cook Time

A combination of flavorful cremini and meaty shiitake mushrooms sautéed in butter and white wine makes a decadent side dish. Deeply browned and ultra-savory sautéed mushrooms make a great side dish, but the mushrooms can quickly turn from silky and rich to rubbery and greasy.

Ingredients

Unsalted Butter2 tbsp, unsalted butter, divided

(57g)

Shallots, raw1 small shallot, sliced thin

(30g)

Whole cremini mushrooms8 ounces cremini or white mushrooms, trimmed and halved if small or quartered if large

(227g)

SHIITAKE MUSHROOMS4 ounces shiitake mushrooms, stemmed and sliced ½ inch thick

(113g)

Fine Sea Saltto taste

(0g)

Course ground black pepperto taste

(0g)

Thyme, fresh¾ teaspoon minced fresh thyme or ⅛ teaspoon dried

(1g)

GARLIC1 small garlic clove, minced

(5g)

dry white wine2 tbsp, ½ tablespoons dry white wine

(74g)

Instructions

Step-by-step guide

1
Melt 1 tablespoon butter in 10-inch skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add cremini mushrooms, shiitake mushrooms, and ¼ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.
Timer: 2m
2
Remove lid, add remaining 1 tablespoon butter, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 10 to 12 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Stir in wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 30 seconds. Season with salt and pepper to taste and serve.
Timer: 12m