Tony’s Sauteed Mushrooms – Sliced mushrooms sautéed in olive oil, flavored with garlic, then finished with a splash of wine. Makes a wonderful side or topping to just about anything.
It was always a pleasure watching my uncle Tony cook. Nothing was ever measured rather it was done by taste and smell. I had the opportunity to watch him make this delicious side dish one day and was amazed at how quick and simple it was to prepare. “Cooking doesn’t have to be complicated, Natalie. Just let your senses guide you.” He was right.
This recipe can be halved or multiplied with no problem and it can be prepared one of two ways – with flour or without flour as a thickener. I have prepared it both ways and both are delicious.
To make this dish, I typically use white button mushrooms. However, I have also made them using baby bella’s or cremini mushrooms. It’s all good. Now, I refuse to tell you to brush them clean with a silly gadget called a mushroom brush. I just can’t do it. If I’m not going to do it, how can I tell you to? It’s not surprising that mushrooms have some dirt on them because they grow in dirt. But, using a brush or wiping with a paper towel – which seems to rub it in more – seems silly to me.
I attended a party where salad was served. I took a bite of a mushroom and was rewarded with a mouthful of dirt. I quickly, but discreetly, removed it from my mouth. Then I asked who made the salad, approached them, and asked why they didn’t clean the mushrooms before adding them to the salad. Their response was they couldn’t be bothered to clean each mushroom with a mushroom brush and read that mushrooms weren’t supposed to be rinsed. Therefore, the mushrooms went in as is.
Quickly rinsing mushrooms one at a time under running water will remove any dirt clinging to them that no brush or towel will otherwise remove. You know the movement people use with their fingers to indicate money? That’s how I wipe the mushrooms using my thumb and index finger under running water. Yes, mushrooms can absorb liquid but they hardly absorb any water because I’m rinsing one at a time and doing it quickly. After a quick rinse, place them on a clean kitchen towel and pat dry. If you really prefer to stand there and brush each one, have at it. I feel it rubs the dirt in and brings my blood pressure up. Patience isn’t my virtue.
I buy larger mushrooms where each one measures about 2 inches wide, but you can use smaller if you like. Slice about ¼” thick. It doesn’t have to be exact, just be consistent in size when slicing.
In a skillet, add olive oil and garlic and turn the heat to medium high. When the garlic just starts to sizzle, shake the pan a little or stir to make sure garlic isn’t sticking. Add the sliced mushrooms and sauté until mushrooms are all coated with oil and start to soften. Stir in the lemon juice and sprinkle with some kosher salt and pepper. The mushrooms will absorb any liquid in the pan but don’t worry, the mushrooms will start to release their liquid in a minute or two.
This next step can be skipped if you have a gluten issue or are on a diet where flour isn’t allowed.
Sprinkle a tablespoon of flour and stir it in for a minute to cook off the raw taste. The flour will absorb the liquid in the pan. Keep stirring until the bottom of the pan starts to form a slight film from the flour. At that point, add the wine. You can add any wine you like. I add white, vermouth, or Marsala when I am having chicken and red when I’m serving beef. Each tastes delicious.
The sauce will immediately start to thicken coating the mushrooms in the wine sauce. Cook for a minute or two and that’s it, you are done.
There’s no harm in cooking these ahead of time and reheated just before you need them. Even though they only take minutes to make, I sometimes like to have everything all ready then do a quick reheat right before serving. If you reheat, you may need to stir in another splash of wine.
Sometimes, it’s the simple things that can make a meal go from delicious to amazing. Serve with beef, chicken, or enjoy as a side. Use as a topping for burgers or add some broth and use as a gravy. This is a very versatile side dish.
Are you going to make it? Let me know by snapping a picture and tagging me on Instagram @thegeneticchef and use hashtag #thegeneticchef. I would love to hear all about it. Or, write a comment and tell me what you think.
Thanks for visiting
- ¼ cup extra virgin olive oil
- 1 pound mushrooms - white button, baby bella, cremini - sliced about ¼" thick
- 2 - 4 cloves garlic, minced (I use 4 cloves because my family loves garlic)
- 2 tablespoons lemon juice
- ¼ cup wine - white, Vermouth, Marsala, or red
- 1 tablespoon flour - optional - don't add if making gluten free*
- kosher salt
- In a skillet, add olive oil and garlic and turn the heat to medium high. When the garlic just starts to sizzle, shake the pan a little or stir to make sure garlic isn't sticking. Add the sliced mushrooms and sauté until mushrooms are all coated with oil and start to soften - about 2 - 3 minutes.
- Stir in the lemon juice and sprinkle with some kosher salt and pepper. The mushrooms will absorb any liquid in the pan but don't worry, the mushrooms will start to release their liquid in a minute or two.
- Sprinkle a tablespoon of flour and stir it in for a minute to cook off the raw taste. The flour will absorb the liquid in the pan. Keep stirring until the bottom of the pan starts to form a slight film from the flour - about a minute or two.
- Add the wine. The sauce will immediately start to thicken coating the mushrooms in the wine sauce. Cook for a minute or two and that’s it, you are done.