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Huddled around Grandma’s old cast iron skillet, the scent of garlic and earthy mushrooms always brings me back to simpler times. This recipe, passed down through generations on our family farm, transforms humble ingredients into a dish that feels like a warm embrace. It’s the kind of food that tells a story, one of shared meals and cherished memories.

Why This Recipe Works

High-heat searing creates a beautiful golden-brown crust on the mushrooms, locking in their savory juices and preventing them from becoming watery.
Generous use of fresh garlic added at the perfect moment infuses the oil with deep, aromatic flavor without burning, creating a fragrant base for the entire dish.
A splash of dry white wine deglazes the pan, lifting all those delicious browned bits (the fond) and adding a subtle acidity that brightens the rich, earthy notes of the mushrooms.
Finishing with fresh herbs and butter just before serving adds a final layer of freshness and a luxurious, glossy sheen that makes the dish truly irresistible.

Ingredients

1 ½ pounds cremini mushrooms, cleaned and sliced into ¼-inch thick pieces
6 large cloves garlic, minced (about 2 tablespoons)
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
2 tablespoons fresh thyme leaves, roughly chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste

Equipment Needed

Large skillet (12-inch cast iron or stainless steel recommended)
Sharp chef’s knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
Small bowl for minced garlic

Instructions

Prepare Your Ingredients and Pan

Before you even think about turning on the stove, take a moment to get everything ready. This “mise en place” is a quiet, thoughtful step that makes the cooking process smooth and joyful. Clean your mushrooms by gently wiping them with a damp paper towel—please don’t soak them, as they’ll drink up the water. Slice them evenly into ¼-inch pieces so they cook uniformly. Mince the garlic until it’s fine and fragrant, and chop your fresh herbs. Now, place your large, heavy-bottomed skillet on the stove. Let it sit there, cold and empty for just a second, as you gather your thoughts. This simple preparation is the secret to relaxed, confident cooking, just like Grandma used to do. Tip: For the best flavor, always mince your garlic fresh just before cooking; pre-minced jarred garlic lacks the same pungent, aromatic quality.

Sear the Mushrooms to Perfection

Here’s where the magic starts. Heat your skillet over medium-high heat for a full two minutes until it’s properly hot. Add the three tablespoons of olive oil and one tablespoon of the butter, swirling the pan as the butter melts and foams. Carefully add all the sliced mushrooms in a single layer—you might need to do this in two batches if your pan is crowded. Listen to that wonderful sizzle! Do not stir them for the first 3-4 minutes. Let them sear undisturbed to develop a deep, caramelized crust. You’ll know it’s time when you peek underneath and see a rich golden-brown color. Then, give them a good stir and continue cooking for another 4-5 minutes, stirring occasionally, until they have shrunk significantly and are tender all the way through. The kitchen will smell absolutely heavenly.

Infuse with Garlic and Deglaze

Once your mushrooms are beautifully browned and tender, push them to the sides of the pan, creating a little well in the center. Reduce the heat to medium-low. Add the remaining tablespoon of butter to the center. As soon as it melts, add all of your freshly minced garlic. Let it cook in that butter for just 45 to 60 seconds, stirring constantly. You want it to become fragrant and just start to turn a very pale gold—be vigilant, as burnt garlic tastes bitter. Now, pour in the ¼ cup of dry white wine. It will hiss and steam dramatically! Use your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Let the wine simmer and reduce for about 2 minutes, until the pan is almost dry again. Tip: If you prefer not to cook with wine, you can substitute with an equal amount of low-sodium vegetable or chicken broth mixed with a teaspoon of lemon juice for acidity.

Combine and Season Generously

Now, stir the mushrooms back into the center, coating them thoroughly with the garlicky, wine-infused goodness. Sprinkle the ¾ teaspoon of kosher salt and the ½ teaspoon of freshly cracked black pepper over everything. Remember, mushrooms can handle a good amount of seasoning. Give everything a thorough toss and let it cook together for another minute, allowing the flavors to marry. This is the time to taste. Grab a spoonful (let it cool for a second!), and see if it needs another pinch of salt or a twist of pepper. Trust your palate—it knows your family’s tastes best.

Finish with Fresh Herbs and Serve

Tip: For an extra luxurious finish, stir in an additional pat of cold butter right at the end, just before adding the herbs. It creates a silky, restaurant-quality sauce.

Tips and Tricks

For an even deeper, meatier flavor, try using a mix of mushrooms. Add some sliced shiitakes (stems removed) or a handful of chopped oyster mushrooms to the creminis. Their varied textures and intensities create a more complex dish. If your mushrooms release more liquid than expected during cooking, don’t panic. Simply increase the heat slightly and let that liquid cook off completely before proceeding. The key is to end with mushrooms that are browned, not boiled. When cleaning, a soft-bristled brush (like a dedicated mushroom brush) is gentler than a paper towel for delicate varieties like chanterelles. Finally, this dish is best served immediately, but if you must make it ahead, let it cool completely and store it in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over medium heat, adding a tiny splash of water or broth to loosen it up.

Recipe Variations

Creamy Dream: After deglazing with wine, stir in ½ cup of heavy cream or crème fraîche and let it simmer for 3-4 minutes until slightly thickened. Finish with the herbs and a grating of nutmeg.
Herb Garden Twist: Swap the thyme and parsley for other fresh herbs. Tarragon adds a lovely anise note, rosemary brings piney warmth (use sparingly), or chives offer a mild onion flavor.
Spicy Kick: Add ¼ to ½ teaspoon of crushed red pepper flakes to the garlic as it sautés for a gentle, warming heat that complements the earthiness.
Umami Bomb: For a rich, savory boost, add a tablespoon of soy sauce or tamari when you add the wine. It adds incredible depth without tasting overtly Asian.
With a Splash of Balsamic: After cooking, drizzle with a teaspoon of good quality balsamic glaze or reduction just before serving. The sweet acidity is a beautiful counterpoint.

Frequently Asked Questions

Q: Can I use different types of mushrooms?
A: Absolutely! Cremini (baby bellas) are my go-to for their robust flavor and meaty texture, but this recipe is wonderfully adaptable. Try a mix with shiitake, oyster, or even more exotic mushrooms like maitake. Just adjust cooking times slightly as some varieties may cook faster or slower.

Q: What can I use instead of white wine?
A: No wine? No problem. The best substitute is an equal amount of low-sodium chicken or vegetable broth with a squeeze of fresh lemon juice (about a teaspoon). The broth provides the liquid to deglaze, and the lemon mimics the wine’s acidity.

Q: How do I store and reheat leftovers?
A: Store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat with a tiny splash of water or broth. Avoid the microwave, as it can make them rubbery.

Q: Why shouldn’t I wash mushrooms under running water?
A: Mushrooms are like little sponges and can absorb a lot of water, which they’ll then release in your pan, leading to steamed rather than sautéed results. A quick wipe with a damp cloth or paper towel is all they need.

Summary

This rustic recipe transforms simple mushrooms and garlic into a deeply flavorful, comforting side dish. With a focus on proper searing, timely garlic infusion, and a fresh herb finish, it’s a timeless technique that delivers incredible results every single time.