Buttery Sautéed Mushrooms with Fresh Herbs
Buttery Sautéed Mushrooms with Fresh Herbs is a lovely side dish to serve any time of the year! It’s rich, but light, flavors perk up mixed fresh mushrooms and will complement any main course.
Combining the flavorful herbs like thyme and rosemary with garlic, white wine, lemon juice and a touch of coconut aminos give these buttery mushrooms a delectable “umami” flavor.
Melt butter in a large skillet, add the mushrooms and salt and cover the pan. Sauté until the mushrooms release their liquid. Covering the pan helps the mushrooms brown more quickly.
Add garlic, thyme and rosemary and continue cooking.
Stir in the wine and cook until the liquid has evaporated. Stir in coconut aminos or soy sauce and the lemon juice. Add a bit more butter and season with salt and pepper.
All that’s left is to serve and eat this delicious side dish!
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Buttery Sautéed Mushrooms with Fresh Herbs
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 3 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1 & 1/4 pounds mixed fresh mushrooms (such as oyster, hen-of-the-woods, beech, cremini, and shiitake), cut or torn into bite-size pieces (about 5 & 1/2 cups)
- 1/2 tsp kosher salt, plus more to taste
- 3 garlic cloves, gently smashed
- 2 thyme sprigs
- 1 rosemary sprig
- 3 tbsp (1 & 1/2 ounces) dry white wine
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp fresh lemon juice
- Black pepper, to taste
Instructions
Heat 2 tablespoons butter and oil in a large skillet over medium until butter melts. Stir in mushrooms and salt; cover and cook, undisturbed, until mushrooms release their liquid, about 4 minutes.
Uncover and add garlic, thyme, and rosemary. Cook, stirring occasionally, until liquid is evaporated and mushrooms are browned and tender, about 6 minutes. Stir in wine; cook, stirring occasionally, until evaporated, about 1 minute.
Stir in coconut aminos and lemon juice; cook, stirring occasionally, until almost evaporated, about 1 minute. Stir in remaining 1 tablespoon butter; cook until butter is melted and mushrooms are glossy, about 1 minute. Remove from heat. Season with salt and pepper to taste.
Recipe from Food & Wine
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