Mushrooms in White Wine Sauce

A wooden spoon in a pan of sauteed mushrooms.

Mushrooms in White Wine Sauce

These mushrooms in white wine sauce are buttery, savory, and the perfect comfort food. They're done in under 30 minutes and are so good you’ll want to put them on everything!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 131kcal

Author Jessy Freimann

Equipment

Ingredients

2 Tablespoons salted butter
1 Tablespoon olive oil
1 teaspoon Kosher salt (to taste)
¼ teaspoon ground black pepper to taste
1 pound mushrooms sliced
½ cup white wine (you can also use red)

Instructions

In a large sauté pan, melt 1 Tablespoon butter and the oil over medium heat.
Add half the mushrooms to make a single layer in the pan and let them brown about a 2-3 minutes per side. Remove from pan.
Melt the other Tablespoon of butter n the empty pan and fry the remaining mushrooms in a single layer.
When the last batch of mushrooms are nicely browned, add all the mushrooms back into the pan.
Add wine, salt and pepper and deglaze the pan.
Let the wine simmer and reduce for 7-10 minutes or until most of the wine has evaporated. Serve immediately.

Video

Notes

If you're short on time, grab a package of pre-cleaned, pre-sliced mushrooms from the store.

Add chopped shallots or onions to the pan before browning the mushrooms for extra depth.

Fresh herbs like thyme or parsley are great choices, adding a pop of color and a little freshness at the end.

Give the mushrooms space to brown. Overcrowding can cause them to steam, which means you won't get that golden-brown color. Avoid stirring too often as well. Definitely brown the mushrooms in batches.

Since wine is a main flavor here, using a decent-quality white (or red) wine makes a big difference. Choose something you like drinking by the glass, but there's no need to go above $10-15 for the bottle.

Ingredients to prep ahead- Clean and slice the mushrooms in advance. They’ll keep well in the fridge for a day or two- I store covered in a paper towel lined container.

Leftovers and storage- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat.

Nutrition