Sauteed Mushrooms with Herbs

Name: Sauteed Mushrooms with Herbs
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons extra-virgin olive oil; 12 ounces cremini mushrooms, stems trimmed; Coarse salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 1 tablespoon unsalted butter; 2 teaspoons thyme leaves; 0.333 cup dry white wine; Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

3.6

(72)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, stems trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 teaspoons thyme leaves
⅓ cup dry white wine
Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

Directions

Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

Originally appeared: Martha Stewart Living, October 2011