Sauteéd Mushrooms Recipe

With a picky family, and restricted diet, sometimes it can be difficult to find a side dish that's both grain-free/legume-free that tastes good.

I've always had a thing for sauteéd mushrooms, and this is how I've cooked them since I was a teenager (don't worry, the wine was supervised).

Sauteéd Mushrooms

8 oz Crimini Mushrooms - stems trimmed to the cap
8 oz White Button Mushrooms - stems trimmed to the cap
1 c Red Wine - whatever wine you have around that's not expensive works well
3 Tbsp Butter
1 Tbsp Sea Salt
1 tsp Freshly Ground Black Pepper


In a large sauteé pan, heat butter. Add mushrooms, bottom side down and lower heat to medium. Allow to cook on that side about 5 minutes, or until that side begins to look a little more translucent. Flip and cook caps about 5 minutes, or until that side begins to look translucent. Add salt and pepper. Stir in wine. Allow to simmer until wine is reduced by two-thirds, stirring occasionally. When they're done, the mushrooms should be al dente and cooked through. Taste one if you're unsure. If you taste raw mushroom or a slight pungence, continue to cook. Remove from heat. Serve.

They should be served piping hot, with some of the reduction. The reduction is so good, you'll want to drink it.

Great with a grilled or braised beef dish.

© 1987-2013, Giovanna Mealer
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