Herbed mushrooms with white wine can be enjoyed as a side or appetizer. They are sautéed in butter and flavored with garlic and Italian seasoning.
These herbed mushrooms can be enjoyed as a side or appetizer. They go well with chicken or steak.
Now, this herbed mushrooms recipe has alcohol in it, but it should evaporate during the cooking process.
How to make herbed mushrooms with white wine
First, clean the mushrooms. Make sure you get rid of any soil or dirt residue. You can either rinse them under water or brush the dirt away with a food brush. A damp cloth can be also used.
Now even though rinsing is not usually the way to go as mushrooms soak a lot of water, I did not mind it in this recipe. Also, I pat them dry with a paper kitchen towel to get rid of the excess water.
Next thing to do is trim off stems in case they are way too long. You can omit this step but I recommend doing it so these herbed mushrooms cook evenly on both sides.
Get a large skillet/frying pan and throw in butter, mushrooms, soy sauce and herbs. To season these herbed mushrooms I used Homemade Italian Seasoning but you can use store-bought one. Or use a combination of dried thyme, basil or oregano.
Saute the mushrooms for about 4 minutes, stirring occasionally. Now it’s time to add pressed garlic. Saute it for 30-60 seconds while stirring constantly. You don’t want to burn the garlic.
Then pour in the wine and cook until it has reduced significantly – to almost nothing and you are good to go.
How do you add flavor to mushrooms?
I find that sautéing in butter, adding wine and seasoning them well is the best way to flavor them.
A few tips:
- Use Roasted Garlic Butter to sautee the mushrooms in, if you have some on hand.
- I used 3 garlic cloves to make these herbed mushrooms with white wine. It gives the mushrooms just a hint of flavor so it is not overpowering. If you would like to add more, you can. Just note that some garlic might be stronger than other so I always suggest to start with less rather than more.
Herbed Mushrooms with White Wine
- Trim the stems off each mushroom. Throw them into a large skillet/frying pan and add butter, soy sauce and Italian seasoning. Saute them for 4 minutes on high, stirring occasionally.
- Add pressed garlic and saute for 30-60 seconds, stirring constantly so the garlic does not burn.
- Pour in the wine and cook until it has almost completely evaporated (this will take about 5 minutes).
- Taste and add salt, if needed.
- Serve as a side dish or appetizer, preferably warm.
- Mushrooms – Either white mushrooms or cremini mushrooms can be used in this recipe. If you have an option, buy small ones!
- Butter – Make sure to use real butter and no butter substitutes to achieve the best flavor! I used unsalted butter to keep the sodium levels down. Salted butter can be also used but note that it will increase the overall saltiness of this side dish. To balance it off, you can use low sodium soy sauce and season at the very end if you feel that is needed.
- Italian seasoning – I used homemade seasoning without salt and garlic powder. You can use store-bought one, just check if it has any of these ingredients. If it does, add less.
- White wine – any wine will do.
- The soy sauce, garlic, butter and herbs seasoned the mushrooms well so there was no need for me to add extra salt. Taste one mushroom at the very end to see whether you need to add some salt or not.