Pan Sautéed Mushrooms

Pan Sauteed Mushrooms

Soooo…. I am on a hardcore mushroom kick.

Literally any time there is a menu item with mushrooms in it, I order it. Hands down. I just can’t get enough!

Clearly, the next logical step was to create an easy mushroom recipe I could whip up at home any time a craving hit.

A carton of sliced button mushrooms, browned shallots, a pat of rich salty butter, fresh parsley, and hit of white wine = a pan full of delectable earthy goodness.

So simple. But so good.

This recipe takes just a few minutes to whip up. Perfect for a weeknight.

The mushrooms pair perfectly with Classic Roasted Chicken or other simple sides like roasted broccolini, mashed potatoes, or simple side salad.

P.S. – Think you don’t like mushrooms?

You might want to think again.

The secret to perfectly golden (not rubbery) mushrooms is to RESIST MOVING THEM early on in the cooking process.

Let them sit for a few minutes in the pan, undisturbed, so they can form a beautiful golden crust.

That’s the key.

And if you accidentally stir too soon, don’t freak out. Just let them sit for awhile in their new positions until they brown on that side. It should take less time than before, since some of the water from the mushrooms will have evaporated already.

Pan Sauteed Mushrooms Overhead Shot

Mmmmmm. How good do those look??

Try the recipe yourself!

 

Pan Sautéed Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 lb sliced white button mushrooms
  • fresh ground salt & pepper
  • 2 tablespoons salted butter pasture raised preferred
  • 2 medium shallots, minced
  • 1/3 cup dry white wine
  • 1/3 cup minced curly parsley
Instructions
  1. In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the shallots to the pan & cook for a few minutes, stirring occasionally, until the shallots start to soften.
  2. Add the butter & mushrooms to the pan. Stir to melt the butter & coat the mushrooms, and shake the pan lightly to distribute the mushrooms into an even layer.
  3. Season the mushrooms with a few cracks of freshly ground salt & pepper. Let the mushrooms cook, without stirring, for about 5 minutes, until the liquid releases from the mushrooms and cooks off, and they start to get nice and golden brown.
  4. Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
  5. Add the white wine to the pan and stir to deglaze and bring up any yummy brown bits attached to the bottom. Add the fresh parsley, stir, and cook for a minute or so until the liquid has reduced to a sauce that just lightly glazes the mushrooms.
  6. Taste & season with more salt and pepper as needed, then serve.

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