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Pan Sautéed Mushrooms

Prep Time10 mins
Cook Time15 mins
Total Time25 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

  • 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.
  • 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.
  • 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.
  • Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.
  • 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.
  • Taste & season with more salt and pepper as needed, then serve.