Ingredients
- Mushrooms, sliced: 1 pound
- Butter: 4 tablespoons
- Garlic, minced: 3 cloves
- Fresh parsley, chopped: 2 tablespoons
- Olive oil: 1 tablespoon
- Dry white wine (optional): 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Heat the 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 (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the mushrooms are tender and browned, about 8-10 minutes.
- Step 3: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant, being careful not to burn it.
- Step 4: If using, deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1 minute.
- Step 5: Stir in the remaining 2 tablespoons of butter, salt, and pepper. Cook until the butter is melted and the sauce is emulsified.
- Step 6: Remove from heat and stir in the chopped fresh parsley. Serve immediately.
Notes
- Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, sauté the mushrooms gently in a skillet with a little extra butter or olive oil until warmed through.
- Spoon the garlicky mushrooms over grilled steak or toss with pasta for a simple yet elegant meal.
- Don't wash the mushrooms; instead, gently wipe them clean with a damp paper towel to prevent them from becoming waterlogged and steaming instead of browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American