Mushrooms Sautéed with White Wine and Garlic

    25 min

    An easy and delicious side dish for steak. Top with fresh parsley.

    243 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 675g (1 1/2 lb) fresh mushrooms
    • 1 teaspoon dried Italian herbs
    • 4 tablespoons dry white wine
    • 2 cloves garlic, minced
    • salt and freshly ground black pepper to taste
    • 2 tablespoons chopped fresh chives

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a frying pan over medium heat. Place mushrooms and the dried herbs in the frying pan, and cook 10 minutes, stirring frequently.
    2. Mix the wine and garlic into the frying pan, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (172)


    While I always make sauteed mushrooms when Hubs grills steaks, I've never seasoned them quite like this, nor have I cooked them with wine. These had such great flavor! Hubs and I both enjoyed them. So you don't boil or stew the mushrooms, make sure your heat is up high enough when you add the wine so that it reduces quickly. I added the chives just before serving to retain their color and flavor.  -  10 Apr 2010  (Review from Allrecipes US | Canada)


    Add a little butter near the end to finish the dish -- also, use a variety of mushrooms for a little extra boost...I don't salt the mushrooms until the very end, as it draws out too much moisture during the saute process..sprinkle with a little fresh chopped parsley and if you like, a little grated parmeseean cheese.  -  15 Mar 2007  (Review from Allrecipes US | Canada)


    Mmmm. I just finished eating a plate full of "herbed mushrooms with white wine" and I am still a little dizzy from how delicious they were! They had all the incredible flavor you'd expect from some fancy restaurant and yet I made them in my own home for about two bucks and in about five minutes. Amazing. With garlic, white wine and olive oil you just can't go wrong. The 'shrooms were meaty and delicious. note: I used half butter half olive oil another note: learn from my mistake and don't add the garlic early! It will burn and get bitter. (Even with the toasty garlic though, this was SO yummy).  -  17 Nov 2006  (Review from Allrecipes US | Canada)