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.

Sautéed Portabella Mushrooms with Wine Sauce

Kathie Clane

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

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Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Course Portabella mushroom recipes

Cuisine Contemporary

Servings 2 servings

Calories 294 kcal

Ingredients

2 large portabella mushroom caps sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic minced
⅓ cup dry white wine e.g., Sauvignon Blanc
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
½ tsp salt or to taste
¼ 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.

Keyword Serve over toasted bread for a quick bruschetta-style appetizer. This dish pairs beautifully with a crisp white wine for a complete culinary experience.