Sautéed Portabella Mushrooms with Wine Sauce
Savor sautéed portabella mushrooms bathed in a garlic-herb wine sauce, perfect for weeknight dinners or gourmet gatherings.
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.
