Sautéed White Wine Mushrooms are flavorful, versatile, and delicious! This easy garlic mushroom recipe gives restaurant-quality results.
White Wine Sautéed Mushrooms
These easy white wine sautéed garlic mushrooms are vegan, low-carb, keto-friendly, gluten-free, and ready in as little as 10 minutes! Fresh mushrooms and garlic sautéed in white wine and olive oil create a beautiful side dish and can be added to other recipes to elevate them to a new level.
Sautéed garlic and white wine mushrooms are a wonderful addition to chicken, steak, seafood, and pasta recipes like Tuscan Shrimp Pasta, Chicken Diavolo, or Cajun Shrimp Pasta. These flavorful mushrooms are nutritious and can be used as a meat substitute for plant-based, vegetarian, and vegan recipes as well. Add them to this ridiculously delicious Creamy Cauliflower Risotto, for an elegant low-carb vegetarian meal, or toss them into some Creamy Pesto Pasta or Sage Butter Ravioli. They are also delightful mixed with these Italian Herb Walnuts or tossed into a salad or soup. Yum!
However you choose to serve them, I hope you enjoy the mushrooms!
Sautéed White Wine Mushrooms Recipe Ingredients
This sautéed garlic white wine mushroom recipe is made with vegan ingredients. I recommend using fresh mushrooms with this recipe for the best results.
- mushrooms – I typically use organic mini bella mushrooms or white mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful options, so take your pick or do a mix.
- olive oil – Use good quality olive oil to saute the mushrooms.
- garlic – fresh cloves of garlic minced, chopped, or thinly sliced.
- white wine – I used Sauvignon Blanc but any dry white wine will work.
- salt and Pepper– I use kosher salt and freshly ground peppercorn medley.
- herbs – I used parsley but you can also use other herbs like thyme or rosemary. The herbs are optional.
How to Make Sautéed Garlic Mushrooms with White Wine
These sautéed mushrooms with white wine and garlic are super quick and easy to make! It helps to have all of your ingredients prepped, measured, and ready to go.
First, clean the mushrooms. To clean fresh mushrooms, it is best not to submerge or run them directly under water. Mushrooms are very porous and will absorb water like a sponge. Instead, use a dry or slightly damp paper towel to gently wipe the mushrooms clean. Once clean and dry, slice the mushrooms.
Sauté Mushrooms and Garlic with White Wine
In a large sauté pan, heat the olive oil over medium heat. Add the mushrooms and sauté for about 6-8 minutes, or until most of their liquid has evaporated and they are lightly browned on both sides. Add the minced garlic to the pan and sauté with the mushrooms for 1 minute or until golden and fragrant, not burnt. Tip: Try not to overcrowd the mushrooms. Allow the mushrooms to brown on one side without stirring for 3-4 minutes, then stir and cook for an additional 3-4 minutes so they brown on the other side.
Remove the pan from heat, then pour the white wine into the pan with the mushrooms. Return the pan to heat and use the white wine to deglaze the pan, scraping up the browned bits with a wooden spoon. Reduce the white wine, stirring occasionally, for 3-4 minutes or until the liquid has evaporated.
Season with salt and pepper and sprinkle with herbs if desired. Serve immediately and enjoy!
White Wine Mushrooms
Ingredients
- 1 lb. mushrooms fresh sliced mushrooms (see notes)
- 3 tablespoons olive oil
- 3 cloves garlic (see notes)
- 1/3 cup white wine (see notes)
- salt and pepper to taste
- herbs optional (see notes)
Instructions
- In a large sauté pan, heat the olive oil over medium heat. Add the mushrooms and sauté for about 6-8 minutes, or until most of their liquid has evaporated and they are lightly browned on both sides. Add the minced garlic to the pan and sauté with the mushrooms for 1 minute or until golden and fragrant, not burnt. Tip: Try not to crowd the mushrooms. Allow the mushrooms to brown on one side without stirring for 3-4 minutes, then stir and cook for an additional 3-4 minutes so they brown on the other side.
- Remove the pan from heat, then pour the white wine into the pan with the mushrooms. Return the pan to heat and use the white wine to deglaze the pan, scraping up the browned bits with a wooden spoon. Reduce the white wine, stirring occasionally, for 3-4 minutes or until the liquid has evaporated.
- Season with salt and pepper and sprinkle with herbs if desired. Serve immediately and enjoy!
Notes
- mushrooms - I typically use fresh organic mini bella mushrooms or white mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful options, so take your pick or do a mix.
- olive oil - Use good quality olive oil to saute the mushrooms.
- garlic - fresh cloves of garlic minced, chopped, or thinly sliced.
- white wine – I used Sauvignon Blanc but any dry white wine will work.
- herbs - I used parsley but you can also use other herbs like thyme or rosemary. The herbs are optional.
Did you make this recipe?
Tag @thesumofyum on Instagram
If you make these White Wine Mushrooms, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
Recipes with Mushrooms
- Bella Brandy Cream Chicken
- Creamy Mushroom Pasta
- Mushroom Omelet
- Creamy Mushroom Tortellini
- Easy Chicken Marsala
- Baked Chicken Tetrazzini
- Creamy Chicken Marsala Pasta
- Sauteed Bourbon Mushrooms
- Low Carb Lo Mein Noodles
- Mushroom Aglio e Olio
- Portobello Mushroom Steaks with Chimichurri
- Warm Spinach Salad