Sauteed Mushrooms with white wine, thyme and rosemary

I know a lot of people don’t like mushrooms. But then again a lot of people do. If you are one of that one’s that “DO” like mushrooms this is an easy recipe for sautéed mushrooms. They can be used on top of steaks, on top of burgers, or even to help give a sandwich a “meaty” filling for those who do not eat meat. The thyme and the white wine really add a lot of flavor to these mushrooms while the rosemary adds a bit of a “woodsy” or “piney” flavor. Just be careful with the rosemary as it can easily overpower the dish.

Sautéed Mushrooms with Thyme & Rosemary

6 tablespoons extra virgin olive oil

1 ½ lbs button mushrooms, cleaned

3 tablespoons butter

Pinch of sea salt

1 tablespoon minced garlic

1 ½ teaspoons chopped fresh thyme leaves

¼ teaspoon of fresh rosemary, chopped very fine

2 tablespoons lemon juice

½ cup white wine

1 tablespoon chopped fresh flat-leaf Italian parsley

In a large pan, heat the oil over high heat and then add the mushrooms ( Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam.)

When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter and continue to cook and toss for 5 minutes, until browned.

Add the garlic, lemon juice, thyme, rosemary salt and pepper and sauté until the liquid has evaporated.

Turn the heat to medium low and the wine. Continue to cook the mushrooms until the wine is reduced & mushrooms are glazed with the sauce.

Sprinkle with fresh parsley. (Although I love parsley I sprinkled my mushrooms with a little extra fresh thyme).

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

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