Great as an appetizer or as a light meal, Mixed Mushrooms with White Wine is ready for serving in less than thirty minutes! A deliciously filling no-meat dish!
This is one of the reasons why I look forward to autumn – mushrooms! Come to think of it, I prepare a mushroom recipe almost every other day during this season; sautéed mushrooms, mushroom soup, mushroom sauce, mushroom risotto… endless possibilities indeed.
This sautéed mushroom recipe is one that I use for appetizers on weekends and light lunch on weekdays. It’s a satisfyingly quick dish that you have to try!
HOW TO PREPARE MIXED MUSHROOMS WITH WHITE WINE
CAN I USE ANY TYPE OF MUSHROOM IN THIS MUSHROOM RECIPE?
Absolutely. However, if the mushrooms are too delicate (like chanterelles), it’s better to add them later.
For this recipe, I used a combination of cremini and shiitake mushrooms.
I normally add oyster mushrooms as well.
But during the time I was making this post, all I could find were king oysters. I don’t have any problem using those, but they’re just too long and I don’t like cutting them crosswise to get all mixed mushrooms to almost the same size.
CAN I USE CANNED MUSHROOMS FOR MAKING THIS SAUTÉED MUSHROOMS RECIPE?
Please don’t. You will end up wasting the rest of the ingredients.
Canned mushrooms have a certain taste that don’t go so well with white wine. You will taste the garlic and chili flakes, for sure – but that’s about it.
WHAT TO SERVE WITH MUSHROOMS WITH WHITE WINE?
Some bread rolls or crusty bread would be great with this mushroom recipe. You can either place the sautéed mushrooms on top of the bread, like a bruschetta or use the bread to soak up the sauce.
If you want to try what I normally do, have a glass of the same white wine that you used for cooking as well. 😉
FOR OTHER MUSHROOM RECIPES, CHECK OUT THESE POSTS –
WANT TO SEE OTHER SIDE DISH IDEAS? THEN CHECK OUT MY SIDE DISHES COLLECTION!
IF YOU’RE LOOKING FOR SOME BREAD ROLLS RECIPE TO TRY –
VIDEO ON HOW TO MAKE MIXED MUSHROOMS WITH WHITE WINE
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Mixed Mushrooms with White Wine
- 3 tbsp olive oil
- 450 to 500 grams mixed mushrooms
- 2 cloves garlic, chopped finely
- 1 tsp thyme
- salt and pepper, to season
- pinch of chili flakes
- 1/4 cup dry white wine
- Clean the mushrooms. If you have to, chop mixed mushrooms to almost the same size (especially for big ones).
- Heat up half of the olive oil (about 1 & ½ tbsp) in a large pan. Keep the heat to medium-high.
- Add mixed mushrooms and let cook for 2 to 3 minutes, mixing to make sure that each mushroom does not get stuck. You will notice the mushrooms shrinking a bit.
- Add salt and pepper, chili flakes, garlic and rest of the olive oil. Mix for 2 minutes.
- Add thyme. Mix.
- Pour white wine and let evaporate.
- Taste and adjust seasoning by adding salt, pepper or chili flakes.
- Mix and continue letting wine evaporate. You will notice that the sauce will darken and thicken a bit by the time the mushrooms are ready.