Quick Pan-cooked Mushrooms
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound white or cremini mushrooms, rinsed briefly and wiped dry
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2shallots, minced
- 2 to 4garlic cloves (to taste), minced
- 2teaspoons chopped fresh thyme or rosemary (or a combination), or ½ to 1 teaspoon dried
- ¼cup dry white wine, such as Sauvignon blanc
Nutritional analysis per serving (4 servings)
123 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add ½ teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat and serve.
Private Notes
Comments
Myth buster. Go ahead and cook with olive oil.
https://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-sa...
This is a lovely recipe that produces an exceptionally versatile dish. I’ve used mushrooms cooked this way in an omelette, atop polenta, incorporated into a bowl with grains and assorted leftovers, as a side with roasted chicken, as a decadent topping for a Swiss cheeseburger, stirred into lentils and topped with pickled red onions and a handful of herbs....
I only changed one thing. I never use extra virgin Olive Oil in a frying pan. Once it hits a certain temperature it sets a fume that has toxins in it. I always use 100% pure Olive Oil for cooking.
Cooked this with a 1/2 lb of sad looking cremini mushrooms that I had left out on the window sill to make vitamin D. Used fresh tarragon and substituted dry vermouth for the wine and it saved my vitamin D enhanced mushrooms!
This is an excellent side dish. And it is easy to make.
Very good. Will add garlic next time. It wasn't on the recipe list. I used Ling Cod but didn't get any pan juices, so I drizzled with soy. Also, bumped up the mushroom flavor with porcini powder. Will definitely make again.
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