top of page

Sautéed Button Mushrooms with White Wine Sauce

Sautéed mushrooms make a great side dish and the white wine in this recipe adds a depth of flavor that will have you coming back for second helpings.

Sautéed Button Mushrooms with White Wine Sauce


· 16 oz. (454 g) small button mushrooms (1 pound)

· 1/4 cup (60 ml) olive oil, divided

· 4 cloves garlic, chopped or crushed

· 1 onion, minced

· 1/2 cup (120 ml) white wine or broth

· 1 Tablespoon (15 ml) lemon juice

· 1/2 teaspoon (2.5 ml) chili flakes

· 2 Tablespoons (30 g) butter

· 2 Tablespoons (30 ml) chopped parsley

· kosher salt, to taste

· fresh cracked black pepper, to taste


· Brush the mushrooms clean. Keep the mushrooms whole, or if they are large, cut them in half.

· Heat large skillet over high heat. Add half of the olive oil (2 tablespoons-30ml), then mushrooms. Cook and stir mushrooms until they start to brown and caramelize, about 3-5 minutes.

· Add remaining olive oil and then add onions and garlic, cook until translucent.

· Add wine, lemon juice and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.

· Add butter and chopped parsley, cook for an additional 1 minute. Season with salt and pepper. Serve warm.


Source: “Sautéed Button Mushrooms with White Wine Sauce”. Recipe. N.p. Web. Sept. 2022.


By Recipe Contributor


Did we miss one of your favorites? Reach out to or follow us on our Instagram or Facebook page.



bottom of page