White Wine Garlic Mushrooms

Sink your fork into these meaty, bright, herbaceous, and savory White Wine Garlic Mushrooms that are incredibly tender and completely delectable. Serve them alongside a beautiful steak or as a poppable companion to your favorite cocktail.

White Wine Garlic Mushrooms

These mushrooms are inspired by one of my favorite tapas restaurants. Swimming in a pool of buttery white wine, you’ll want to dip crusty bread into the sauce as you fork the last mushroom. They’re an easy side yet also a great appetizer you can serve up with Fried Burrata and your favorite pinot grigio for the perfect fun happy hour.

Why You’ll Love This Recipe

  • Easy Process – There is nothing complicated about these sauteed mushrooms in white wine sauce. You simple caramelize the crowns a little and then toss the remaining ingredients into a skillet and let them simmer away.
  • Texture – Because the mushrooms are cooked whole, they have a meaty texture.
  • Versatility – These can be served hot, at room temperature, or cooled. You can use classic button mushrooms or beefier cremini mushrooms.
  • Minimal Ingredients – Aside from the mushrooms you only need a handful of ingredients to make these. You probably already have everything on hand!

Ingredients

White Wine Garlic Mushrooms
  • Mushrooms – Because the mushrooms absorb all of the bright flavors, there’s no need for anything fancy. Classic white button mushrooms work just fine for this. You want to try to pick mushrooms that are fairly uniform in size.
  • Aromatics – Shallots and garlic add a savory element to the white wine sauce and give it depth.
  • Herbs – Citrusy and hardy thyme simmers with the white wine while parsley adds a grassy finishing note at the end.
  • White Wine Pick a white wine you enjoy drinking. Pinot grigio, sauvignon blanc, and even an unoaked chardonnay are great options. Avoid anything too sweet.
  • Lemon – Wakes up all of the flavors and adds instant brightness.
  • Seasoning – No need for anything special, kosher salt and freshly cracked black pepper are all that are needed. You can add a pinch of crushed red pepper flakes for a little heat if desired.
  • Parmigiano-Reggiano – This is optional but adds a salty nuttiness to finish these off.
  • Olive Oil/Butter – These white wine mushrooms are started in olive oil to help them brown and then finished off with a little cold butter to add a little silkiness to the sauce.

How to Make White Wine Garlic Mushrooms

  • Trim your mushrooms. You want to trim off the stems so the mushrooms lay flat.
  • Heat your skillet on medium high. Add your olive oil and allow it to fully heat through.
  • Brown the mushroom caps. Place the mushrooms cap side down in the hot skillet in an even layer. Allow the first side to brown, about 5 minutes.
White Wine Garlic Mushrooms
  • Flip the mushrooms over. Turn the heat to medium. Season the mushrooms with salt and pepper.
White Wine Garlic Mushrooms
  • Add the white wine and aromatics. Pour the white wine over the mushrooms and add the garlic, shallots, and thyme. Allow the wine to come to a simmer. Let it simmer until it’s reduced by half and the mushrooms are tender.
White Wine Garlic Mushrooms
  • Give the mushrooms a toss. Allow them to get fully coated in the white wine sauce.
  • Squeeze the lemon juice into the pan. Give the mushrooms another stir.
White Wine Garlic Mushrooms
  • Remove the skillet from the heat. Discard your thyme sprigs. Stir in the cold butter until completely dissolved and emulsified into the sauce. Sprinkle fresh parsley and freshly grated parmesan over the top and enjoy!

Variations

  • For a slightly sweeter flavor switch out the white wine for dry Marsala wine or dry sherry. The measurements will be the same.
  • Add a little back note of heat to these herbed mushrooms with white wine and when adding your salt and pepper sprinkle in 1/4 teaspoon of crushed red pepper flakes.
  • These can be made without alcohol. Instead of wine add half a cup of either chicken broth or vegetable broth.

Tools Needed

  • Make sure that you use a large skillet for this. You don’t want your mushrooms piled up on each other. Using a cast iron skillet will evenly conduct the heat and also allow you to make these on the grill next to your steak if desired.

Tips From the Beach

  • Try and pick mushrooms that are fairly even in size. If you have extra-large mushrooms cut them in half so they all cook at the same time. This will allow the white wine and garlic mushrooms to brown evenly.
  • Make sure that your skillet is fully heated before adding the mushrooms. You want the caps to brown. If it’s not hot enough they’ll steam.
  • For a silky finish to the sauce that is emulsified, make sure that your butter is cold. This will allow it to incorporate with the wine sauce without breaking.
  • To remove the dirt from your mushrooms use a damp towel or paper towel to wipe them down. Don’t run the mushrooms under water as they’ll become soggy.
White Wine Garlic Mushrooms
Print

White Wine Garlic Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sink your fork into these meaty, bright, herbaceous, and savory White Wine Garlic Mushrooms that are incredibly tender and completely delectable.

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound mushrooms, stems trimmed
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup dry white wine, such as pinot grigio
  • 4 garlic cloves, smashed or thinly sliced
  • 1 shallot, diced
  • 23 sprigs thyme
  • 2 teaspoons lemon juice
  • 3 tablespoon unsalted butter, cold
  • 1/4 cup flat leaf parsley, chopped
  • 1/8 cup Parmigiano-Reggiano, grated, optional

Instructions

  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Add the mushrooms to the hot skillet, cap side down. Allow them to cook until golden brown, about 5 minutes.
  3. Flip them over and turn heat to medium. Add the salt, pepper, and crushed red pepper flakes if using.
  4. Add the wine, garlic, shallots, and thyme. Allow the wine to come to a simmer. Let it cook until reduced by half and the mushrooms are tender, 6-8 minutes.
  5. Stir in the lemon juice, making sure the mushrooms are fully coated in the sauce. 
  6. Remove the pan from the heat. Discard the thyme sprigs. Stir in the butter a tablespoon at a time until dissolved.
  7. Sprinkle the parsley and parmesan over the top.

Notes

  1. You can replace the white wine with dry Marsala or dry sherry.
  2. This same recipe can be made without any wine. Use the same amount of chicken broth or vegetable broth.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

1 thought on “White Wine Garlic Mushrooms”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star