White Wine Sautéed Mushrooms
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Ingredients
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil, divided
- 2 pounds baby bella mushrooms, quartered
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- fine sea salt and freshly-ground black pepper
- 1/2 cup dry white wine
- optional: freshly-grated Parmesan cheese, for topping
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Preparation
Chef’s notes
Clean the mushrooms properly. Wipe any dirt off of the mushrooms using a damp cloth or paper towel. Soaking them under running water can cause them to become too soggy.
Slice the mushrooms uniformly. Try your best to slice the mushrooms into uniformly-sized pieces so that they more or less cook evenly.
Avoid overcrowding. I recommend cooking the mushrooms in two batches so that each batch can fit in an even layer on the bottom of the pan, which will allow the mushrooms to properly brown instead of steam.
Maintain medium-high heat. It’s important to maintain pretty high heat in the pan so that any liquids can quickly boil off and the mushrooms can get right to browning.
Taste and season. Finally, as always, don’t forget to taste the mushrooms and add any additional seasonings needed before serving!