This is one of those recipes I wanted to title “Sauteed Mushrooms with Butter, Garlic, Wine, Lemon Sauce, and Parsley” because omg, every single ingredient is so good. Or better yet, call it “You have to make these mushrooms because they are so damn good. Praise Jesus.” But those are both too long. And not good for Google searches.
I made these post dental surgery, when I still couldn’t eat anything crunchy, or meaty, or chewy, or substantial!! Paul was away, which worked out because he’s not really a mushroom lover, and this allowed me to hoard the entire pan for myself. Which I did.
These would be perfect as a Thanksgiving side dish!
So, here you go. Sauteed Mushrooms.
The best sautéed mushrooms. Ever.
Sauteed Mushrooms with Garlic and Lemon Pan Sauce
Prep time: 10 minutes
Cook time: 15 minutes
• 3 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 8 ounces button mushrooms, brushed clean
• 8 ounces cremini mushrooms, brushed clean
• salt and pepper
• 3 garlic cloves, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 3 tablespoons chopped fresh parsley
Warm olive oil and butter over high heat in a large sauté pan. Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust. Toss, reduce heat to medium high and cook for 10 minutes, stirring occasionally. Season with salt and pepper and add in the garlic; sauté for 1 minute. Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.
Serve immediately with some of the pan sauce.