Garlic Mushrooms with Herbs (Printable)

Tender mushrooms sautéed with garlic, herbs, and white wine for a simple, flavorful side.

# Ingredient List:

01 - 1 lb cremini or button mushrooms, cleaned and quartered

02 - 4 cloves garlic, finely minced

03 - 2 tbsp fresh parsley, chopped

04 - 2 tbsp unsalted butter

05 - 1 tbsp olive oil

06 - 2 tbsp dry white wine (optional)

07 - 1 tbsp lemon juice

08 - 1/2 tsp salt

09 - 1/4 tsp black pepper

01 - Combine olive oil and butter in a large skillet over medium-high heat until butter melts and becomes foamy.

02 - Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release moisture and begin to brown.

03 - Incorporate minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned.

04 - Pour in white wine if using, simmer for 1 to 2 minutes to reduce liquid slightly.

05 - Add salt, black pepper, lemon juice, and half the parsley; stir to combine evenly.

06 - Remove from heat, transfer to serving dish, and sprinkle with remaining parsley.

01 -

These mushrooms are ready in 20 minutes but taste like you've been tending them all afternoon.
The white wine dissolves completely into a silky glaze that makes even plain toast feel fancy.
It's the kind of side dish that steals the show and makes people ask for the secret.

02 -

Don't crowd the pan or wash your mushrooms under running water—both destroy the browning and turn them into a soggy disappointment.
The garlic can burn in seconds, so have everything else measured and ready before it hits the heat; I learned this the hard way and had to start over.

03 -

For deeper, earthier flavor, add a tiny pinch of dried thyme or oregano right after the garlic—it blooms beautifully in the hot oil.
If you make this ahead, reheat gently in the same skillet over low heat and add a squeeze of fresh lemon juice to brighten it back up.