Martha Stewart Sautéed Mushrooms With Herbs

Martha Stewart sautéed mushrooms with herbs take 25 easy minutes, and the trick is what she skips: stirring. Cremini brown undisturbed in olive oil, then garlic, butter, fresh thyme, and dry white wine turn them into a cozy comfort food side.

Serve them next to grilled steak or roast chicken for a weeknight meal, or pile them on buttery toast with a poached egg. Leave the mushrooms alone in the hot pan so they sear instead of steam.

Martha Stewart Sautéed Mushrooms With Herbs

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

140

kcal

Glossy, golden cremini with crisp caramelized edges and a rich garlic-thyme butter coating, brightened by dry white wine and fresh parsley.

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
  

• 1/3 cup dry white wine
  

• 1 tablespoon coarsely chopped fresh flat-leaf parsley, for garnish
  

Directions

• Brown the mushrooms: 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, thyme, and wine: 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.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of mushroom for this recipe?

Cremini work best because they hold their shape and have a deeper flavor than white button mushrooms. Baby bellas are just larger cremini, so they work too if you halve them. Shiitake caps are another good swap, though you should slice them about 1/2 inch thick so they brown evenly in the same 4 to 5 minutes.

What can I use instead of white wine in sautéed mushrooms?

Mix 1 tablespoon of water with 1/2 teaspoon of white wine vinegar and use that to deglaze the pan. You get the same bright acidity without the alcohol. Chicken broth works too, though it adds richness rather than brightness, so the finished flavor shifts a bit.

How long do leftover sautéed mushrooms last in the fridge?

Store them in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a small drizzle of olive oil for about 3 minutes until hot through. The microwave works in a pinch, but the skillet brings back the crisp edges.

Why are my sautéed mushrooms soggy instead of golden?

The most common cause is stirring too early. Mushrooms release moisture when they hit the heat, and moving them around traps steam underneath. Let them sit untouched for a full 4 to 5 minutes before you flip, and use a 12-inch skillet so they are not crowded.

Can I make these sautéed mushrooms ahead of time?

Cook them fully, cool to room temperature within an hour, and refrigerate. Reheat in a dry skillet over medium-high heat for 2 to 3 minutes to re-crisp the edges. Add the parsley garnish fresh after reheating, since cooked parsley turns dull and loses its color.