I’m not sure that there are many vegetables that I wouldn’t love sauteed in butter, garlic and wine and mushrooms are no exception. My mom would make these sauteed mushrooms growing up while she was doing keto type diets to go with steak. I made sure that each bite of steak had a slice of mushroom. Connor would sneak them out of the pan while Mom cooked. This is still my favorite way to eat mushrooms and I find reasons all the time to make them. It’s spoiled me though, I never order mushrooms out at restaurants because they just don’t compare to these.
Perhaps I shouldn’t tell you how how easy these are to make considering the 6 tablespoons of butter in the dish. However, if you’re doing Keto or a low-carb diet this is perfect for you! Make these as an appetizer, a side or top a dish that could use some pizazz. Think Italian! Risotto, pasta dishes, pizza… you can’t go wrong. These have turned several of my staunchest mushroom hating friends around to enjoying mushrooms!
Notes on the Perfect Mushroom
You’re going to want to taste this a lot as you go, because you need to adjust the flavors to your liking. If you feel like the flavor is muted, add salt. Want a stronger garlic flavor? Keeping add more! If you feel like it needs a bit more bite, add more cooking wine. I can’t imagine messing these up, and the more you make them the more you’ll know what you like.
My mom likes her mushrooms with a bit of crisp. I like to leave extra butter and wine in the pan to drizzle over steak or risotto. If you want it more crisp, don’t stir the mushrooms much and let them go a while after the wine is gone. Otherwise add more butter and a splash of wine towards the end. Totally up to you! It’s pretty hard to overcook mushrooms and you can vary it up depending on your use.
I usually just stick with garlic, but you can add fresh herbs that you like at the beginning to infuse other flavors into the mushrooms. Before adding anything to the pan, saute a sprig of fresh thyme or sage and let the flavor infuse to the butter. Just remove it before you serve! This method is actually a great way to fancy up any butter heavy dish.
Typically I use a white cooking wine, but you can use whatever dry white wine you have on hand. It gives you a good excuse to have a glass while you wait on the mushrooms to do their thing! The nice thing about having a cooking wine on hand is that it won’t go flat and can stay in your pantry a while. If you’re doing a Whole30 or Keto and want to keep the sugar/alcohol down or out of the dish, you can substitute an equal amount of broth. It will impart more flavor to your sauteed mushrooms. If you feel like the dish needs some acidity, add some lemon juice.
This post is short one due to the fact that I am in Texas in the middle of the woods with no service and 18 family members in the house! At least these went fast and I didn’t have to eat all of this butter on my own. I hope you all had a wonderful holiday!
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Sauteed Mushrooms with Wine and Garlic
- 12 oz white button mushrooms, stems removed
- 6 tbsp butter
- 2 tbsp granulated garlic
- 1 tbsp minced garlic
- ½ cup white cooking wine
- In a skillet over medium high heat, melt the button and add the mushrooms and granulated garlic. Saute until mushrooms have released their moisture.
- Add 1/2 tsp of salt and fresh minced garlic. Saute until moisture is taken back in by the mushrooms.
- Add white cooking wine and continue to saute until all the wine is gone. Taste and add garlic/salt/wine as needed.
- Continue sauteing until mushrooms are starting to get golden brown and serve.