Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 4 tablespoons butter, unsalted
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup dry white wine (optional)
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Step 2: Add the sliced mushrooms to the skillet in a single layer (or in batches to avoid overcrowding). Cook, stirring occasionally, until the mushrooms are browned and softened, about 8-10 minutes.
- Step 3: Add the minced garlic to the skillet and cook for another minute, until fragrant, being careful not to burn it.
- Step 4: If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly for about 2 minutes.
- Step 5: Stir in the remaining 2 tablespoons of butter, salt, and pepper. Cook until the butter is melted and everything is well combined.
- Step 6: Remove from heat, stir in the chopped parsley, and serve immediately.
Notes
- Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the mushrooms in a skillet over medium-low heat, adding a splash of water or broth if they seem dry.
- Serve these garlic butter mushrooms as a delectable side dish for steak, chicken, or pasta, or pile them high on toasted bread for a savory appetizer.
- For the best browning, don't overcrowd the pan; sauté the mushrooms in batches to allow them to release their moisture and caramelize properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American