Name: Sautéed Portabella Mushrooms with Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Contemporary
Ingredients: 2 large portabella mushroom caps, sliced; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1/3 cup dry white wine (e.g., Sauvignon Blanc); 1 tsp fresh thyme leaves or 1/2 tsp dried thyme; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Juice of 1/2 a lemon; 1 tbsp chopped fresh parsley for garnish

Delight in the earthy flavor of portabella mushrooms sautéed to perfection in a rich, buttery wine sauce. This elegant dish is infused with garlic, fresh herbs, and a hint of lemon, creating a savory masterpiece. Perfect as a side or standalone dish, it’s a culinary treat that’s both simple and impressive.

Recipe Tips and Tricks:

Mushroom Selection: Choose firm and fresh portabella caps without any slimy spots.
Wine Substitute: If avoiding alcohol, substitute white wine with vegetable broth and a splash of apple cider vinegar.
Storage: Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet.
Enhancements: Add a dash of cream for a richer sauce or red pepper flakes for a slight kick.

Yield: 2 servings

Sautéed Portabella Mushrooms with Wine Sauce

Savor sautéed portabella mushrooms bathed in a garlic-herb wine sauce, perfect for weeknight dinners or gourmet gatherings.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

2 large portabella mushroom caps, sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
1/3 cup dry white wine (e.g., Sauvignon Blanc)
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Juice of 1/2 a lemon
1 tbsp chopped fresh parsley for garnish

Instructions

Prepare the Mushrooms: Wipe the mushrooms clean with a damp cloth and slice them into thick strips.
Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release their juices and start to brown.
Add Aromatics: Lower the heat slightly, add butter, and stir in the minced garlic. Cook for 1–2 minutes until fragrant but not browned.
Create the Sauce: Pour in the white wine and sprinkle in the thyme, salt, and pepper. Let it simmer for 3–4 minutes, allowing the sauce to reduce and thicken slightly.
Finish with Lemon: Squeeze fresh lemon juice over the mushrooms and stir to combine. Taste and adjust seasoning if needed.
Garnish and Serve: Transfer the mushrooms to a serving dish, garnish with parsley, and serve immediately. Enjoy as a side to steak, chicken, or pasta, or on its own!

Notes

Mushroom Selection: Choose firm and fresh portabella caps without any slimy spots.
Wine Substitute: If avoiding alcohol, substitute white wine with vegetable broth and a splash of apple cider vinegar.
Storage: Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet.
Enhancements: Add a dash of cream for a richer sauce or red pepper flakes for a slight kick.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 294Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 15mgSodium 664mgCarbohydrates 22gFiber 2gSugar 16gProtein 2g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.