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GF Gluten-Free VG Vegetarian

Sautéed Mushrooms with Wine and Garlic

4.80
/5
15 mins
12 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 03/12/2021Updated: 03/07/2022

This post may contain affiliate links. Please read my disclosure policy.

Cooked mushrooms in a pan, text overlay reads "sauteed mushrooms with white wine, rachelcooks.com"
Cooked mushrooms in a pan, text overlay reads "sauteed mushrooms with white wine, rachelcooks.com"
Cooked mushrooms in a pan, text overlay reads "sauteed mushrooms with white wine, rachelcooks.com"
Cooked mushrooms in a pan, text overlay reads "sauteed mushrooms with white wine, rachelcooks.com"

Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as wonderful topping for crostini.

Recipe Overview

Why you’ll love it: Sautéed mushrooms are easy to make but really add a lot to a meal.

How long it takes: 15 minutes
Equipment you’ll need: large skillet
Servings: 4

Mushrooms in a pan and on a silver spoon.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 FAQs
  • 5 Make It Your Own
  • 6 Make-Ahead Ideas
  • 7 Storage & Reheating Tips
  • 8 More mushrooms!
  • 9 Get the Recipe: Sautéed Mushrooms with Wine and Garlic

Buttery, garlicky mushrooms, enhanced by white wine and thyme, are addictively delicious. The earthy flavor of the browned mushrooms just glows in this fabulous sauce.

Eat them right out of the skillet, or atop a pile of buttery fettuccini for a wonderful treat. Sautéed mushrooms go hand in hand with a juicy grilled steak, pork chop, or chicken breast, or try a spoonful on crostini, with a smear of goat cheese for appetizer heaven.

About This Recipe

Plain mushrooms are transformed by a stint in a hot pan with olive oil until they’re browned and toasty, and then enhanced by dry white wine. I’m telling you, when that wine hits the skillet, the aroma is out of this world. Next, the mushrooms are bathed in a garlicky butter, with a herbal bouquet of fresh thyme. Be still, my beating heart, the fragrance alone is enough to make you fall in love.

Needless to say, the taste is just as good. Once you bite into one of these little gems, you’ll find that it’s almost impossible to stop eating them. And hey, mushrooms are good for you, right?  Loaded with fiber, vitamins, and minerals, mushrooms are a healthy addition to your diet (Healthline). We won’t talk about the butter.

Are sautéed mushrooms difficult to make? No way, the recipe is super simple. All you’ll need is a large skillet. Keep reading for ways to make these mushrooms your own specialty.

Mushrooms in a white wine sauce in a pan, with fresh thyme.

What You’ll Need

  • Mushrooms: Either white button mushrooms or baby portobello will work for this recipe!
  • Olive Oil + Butter: The combination of the two is important. You’ll start at a higher heat with olive oil, getting the mushrooms nice and golden brown. This gives them SO much flavor! Then you’ll add the butter a little later for its flavor and velvet silkiness.
  • Garlic: The recipe calls for 4 cloves, which makes this quite garlicky. The amount you add really depends on how much you love garlic. Feel free to increase or decrease the amount in the recipe.
  • Dry White Wine: Use one that you’d like to drink. If you’d like to leave this out, try adding just a little splash of chicken broth.
  • Fresh Thyme: The flavor of the thyme complements the wine and garlic perfectly. You could also use dried thyme if that’s all you have. Use half as much dry herbs as you would fresh.

FAQs

What wine goes well with mushrooms?

Mushrooms pair really well with wine. A dry fruity red like Pinot Noir or Zinfandel complements the earthy forest flavor of mushrooms. A barrel aged white, such as Chardonnay or Viognier, goes great with the buttery flavor of these sautéed mushrooms. Sparkling wine is good, too, and some of the craft beers, particularly the darker varieties, are fabulous, too. Field and Forest Products has a great guide for pairing wines with different foods.

What to pair with sautéed mushrooms?

Beyond eating these mushrooms straight from the pan, there are tons of ways to add them to your menu. Try them as a side with a juicy grilled steak or pork tenderloin, or this balsamic marinated chicken.  Make sautéed mushrooms to top pasta or Parmesan herb spaghetti squash. Top crostini with a smear of goat cheese and a spoonful of sautéed mushrooms. Mushrooms are great on baked potatoes, too.

Cooked mushrooms in a butter sauce in a black pan.

Make It Your Own

This is a pretty basic recipe. Changing even one ingredient will make a big difference in the end product. Here’s a few suggestions:

  • Omit, or decrease, the garlic if you aren’t a garlic fan. Garlic powder could be substituted for the minced garlic for a more subtle garlic flavor.
  • Try a dry red wine instead of white wine. This substitution will really change the flavor of the mushrooms and will also change the appearance of the end result. Use a wine that you like to drink.
  • Replace the thyme with a different fresh herb. Good choices would be sage, parsley, oregano, chives, or rosemary. Again, a different herb (or combination of herbs) will really change the character of this recipe.
  • Sauté sliced onions with the mushrooms for a savory mushroom and onion side dish.
  • Add a teaspoon or two of Worcestershire sauce for more umami flavor. You could even substitute it for the wine (but still only use a teaspoon or two).
  • Enjoy sautéed mushrooms without wine. This basic sautéed mushroom recipe with garlic butter is our go-to!
  • Try oven roasted mushrooms or air fryer mushrooms.
Mushrooms in a pan, a large spoon scooping them out.

Make-Ahead Ideas

Wash and slice the mushrooms, refrigerating them until you’re ready to prepare this recipe. 

Storage & Reheating Tips

Sautéed mushrooms are good leftover. The sauce might separate slightly but the flavor will be great. Refrigerate them up to a week in a tightly covered container or freeze them in a freezer safe container or bag for up to 3 months.

For best results, put the mushrooms back into a skillet and reheat them over low heat until they’re warmed through. Alternatively, reheat them in the microwave for 30-45 seconds.

Close up of sautéed mushrooms.

More mushrooms!

Don’t let mushrooms languish in your crisper drawer. Nutritious and flavorful, mushrooms add so much to your menu. Try:

  • Marsala Roasted Mushrooms
  • Roasted Mushroom Risotto Recipe
  • Roasted Mushrooms with Balsamic, Thyme and Dijon
  • Veggie & Dip Stuffed Mushrooms
  • Grilled Vegetable Salad with Goat Cheese
  • Coq Au Vin Stuffed Mushrooms
  • Grilled Portobella Mushrooms with spinach and cheese
  • Vegan Tacos with roasted Carrots, mushrooms, quinoa, and black beans
  • Instant Pot Chicken Marsala
  • Bacon and Mushroom Flatbread with shaved asparagus and ricotta
  • White Wine Chicken, Mushrooms and Bacon — one pan!
  • Creamy Chicken and Mushrooms with Rice
  • Wild Mushroom Crostini with Goat Cheese

Wow, hopefully you’re not overwhelmed by all of these mushroom recipes. They’re just so good, I don’t want you to miss trying any of them!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Cooked mushrooms in a pan with butter wine sauce.
Recipe

Get the Recipe: Sautéed Mushrooms with Wine and Garlic

4.80 from 15 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
4 servings
Print Rate Recipe
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Serve velvety sautéed mushrooms over pasta, with steak or chicken, or as wonderful topping for crostini.

Ingredients

  • 16 oz. white or baby portobello mushrooms, cleaned and cut in half if large
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic (about 4 cloves)
  • ¼ cup dry white wine
  • 1 teaspoon fresh thyme

Instructions

  • In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
  • Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
  • Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
  • Remove from heat, stir in thyme and serve immediately.

Notes

  • Make ahead tip: Wash and slice the mushrooms, refrigerating them until you’re ready to prepare this recipe. 
  • Storage Tips: Refrigerate mushrooms for up to a week in a tightly covered container or in the freezer for up to 3 months.
  • Reheating Suggestions: For best results, put the mushrooms back into a skillet and reheat them over low heat until they’re warmed through. Alternatively, reheat them in the microwave for 30-45 seconds or until warm.

Nutrition Information

Calories: 122kcal, Carbohydrates: 5g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 8mg, Potassium: 384mg, Fiber: 1g, Sugar: 2g, Vitamin A: 199IU, Vitamin C: 4mg, Calcium: 12mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Roger B. says

    October 14, 2022 at 10:42 pm

    5 stars
    Made it for a friend and they said it was the best mushrooms they had ever had. They were easy to make.

    Reply
    • Rachel Gurk says

      October 17, 2022 at 6:59 am

      Such a great compliment, thank you!

      Reply
  2. Carole says

    May 18, 2022 at 8:49 pm

    5 stars
    Delicious! My hubby is a Worcestershire sauce fan, so I used 2 tsp. While the mushrooms were cooking in the oil, I started sniffing spices and rejected all I found – until I got to the curry powder. Oh, so perfect! I whisked it into the white wine and Worcestershire so it would permeate the mushrooms. My hubby loved these, so I’ll be making them frequently in the future. Next time I think I’ll try red wine. This recipe is great to play with!

    Reply
    • Rachel Gurk says

      May 23, 2022 at 11:13 am

      So glad you liked the recipe! Thanks for taking the time to leave a review!

      Reply
  3. Lucille says

    January 2, 2022 at 1:06 pm

    Delicious! This will be my go to recipe from now on!

    Reply
    • Rachel Gurk says

      January 3, 2022 at 10:16 am

      I’m so happy you liked them!

      Reply
  4. Nicole Krause says

    March 22, 2021 at 6:15 pm

    I just made these for a side with dinner, and they’re AMAZING! I can’t post a pic on Instagram because there’s not a single mushroom left. 

    Reply
    • Rachel Gurk says

      March 23, 2021 at 2:26 pm

      That’s a sure sign of a successful recipe! :) I’m glad they were a hit, thanks for taking the time to leave a review, it. means so much to me.

      Reply
  5. denise says

    March 12, 2021 at 11:52 pm

    I have always loved sauteed mushrooms!

    Reply
    • Rachel Gurk says

      March 14, 2021 at 9:09 pm

      Me too!

      Reply
  6. Ramya says

    March 12, 2021 at 9:24 am

    Will be making this soon but without butter as butter and ghee makes me vomit i love mushrooms sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya

    Reply
    • Rachel Gurk says

      March 14, 2021 at 9:11 pm

      Can’t wait to hear!

      Reply

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