Sauteed Mushrooms in White Wine

Sorry for taking so long to get this post out.  I finally got a real job (I know, sad) and I'm taking a course, so things got a little crazy. 

But anyway, these mushrooms are super yum delish.  I made them for thanksgiving dinner and they were a big hit. Then Guy and I made them another night for dinner and not only were they just as good, they were also really quick and easy to throw together.  Yay for foods that can be an easy addition to a weeknight meal, but also work for a special holiday dinner!

Plus, don't they just look so scrumptious? mmmmm

As with most things I post, this can be modified for your personal tastes.  Change up the herbs if there is something else you like better, leave out the butter if you want it to be a little lighter, use chicken broth in place of wine if you don't want alcohol.  Maybe try it once according to the recipe and then mix it up for your own tastes. And as always, have fun!

Sauteed Mushrooms in White Wine

Adapted from Michael Chiarello

approximately 4 servings

1 1/2 pounds small button Mushrooms

3 Tablespoons Olive Oil

1 Tablespoon minced Garlic

2 Teaspoons fresh Thyme leaves

1 Tablespoon Lemon juice

1/2 Cup dry White Wine
2 Tablespoons unsalted Butter

2 Tablespoons chopped Parsley

2 Teaspoons coarse Salt or sea salt

Step 1:

Trim the stems of the mushrooms so the mushrooms sit flat.  Half or quarter any mushrooms that are larger for even cooking time. 

Step 2:

Heat olive oil in a large pan over high heat.  Add the mushrooms to the pan and do not move them until they become golden brown on the bottom. [obviously you can pick one up to check the color, but if you toss them or mix them they will begin to release water into the pan and they won't get brown.]  Make sure not to overcrowd the pan, if there are too many mushrooms then work in batches.

Step 3:
When the mushrooms are brown on one side, flip them over and brown on the other side.



Step 4:
Add the white wine, lemon, garlic, thyme, and salt and mix with the mushrooms until liquid is almost completely evaporated.



Step 5:
Mix the mushrooms with the butter until melted.



Step 6:
Stir in the chopped parsley just before serving.



Enjoy!