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Garlic Butter Mushrooms with Herbs and White WIne

These Garlic Butter Mushrooms with Herbs & White Wine are sautéed to golden perfection, infused with fresh garlic and thyme, and finished with a splash of dry white wine for a rich, aromatic side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6 Servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 1 lb Cremini or baby bella mushrooms cleaned and halved or quartered
  • 3 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 4 cloves Garlic minces
  • ¼ cup Dry white wine or vegetable broth
  • 1 tsp Fresh thyme leaves or ¼ tsp dried
  • Salt and freshly ground black pepper to taste
  • Chopped parsley or grated parmesan for garnish, optional

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cup and spoons

Method
 

  1. Sauté the mushrooms:
    In a large skillet over medium-high heat, melt butter with olive oil. Add mushrooms in a single layer (do two batches if needed). Let them sit undisturbed for 2–3 minutes so they get golden, then stir and sauté another 5–6 minutes until browned and tender.
  2. Add the garlic:
    Reduce heat to medium. Add minced garlic and thyme; stir constantly for about 1 minute, just until fragrant.
  3. Deglaze:
    Pour in white wine and scrape the bottom of the pan. Let it bubble for 1–2 minutes to reduce slightly.
  4. Finish & serve:
    Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley or a sprinkle of Parmesan if desired.