Sautéed Portobello Mushrooms

Sautéed Portobello Mushrooms – A simple yet flavorful side dish! Just a few ingredients turn these mushrooms into something extraordinary.

Sautéed Portobello Mushrooms Recipe:

Simple ingredients come together to create this flavorful side dish. This dish can also be made as an appetizer for your guests.

Can I use Jarred Garlic?

Short and to the point, NO.

Can I use Dried Thyme?

YES! If your supermarket does not have fresh thyme, by all means use dried thyme instead. The recipe will still work with dried thyme.

Is there a Specific Type of White Wine I should use?

Whatever type of white wine you enjoy drinking. My Nonno used to make his own white wine, so if that’s what was in the house, that’s what we used.

Storing your Sautéed Portobello Mushrooms:

If by some miracle you have left-overs, simply place them in an air tight container and place it in the refrigerator.

Ingredients for Sautéed Portobello Mushrooms:

This is everything you will need to make these mushrooms. Portobello mushrooms, olive oil, red crushed pepper, thyme, salt, pepper, white wine, garlic, and butter.

Can I Omit the Pepper?

YES! If spice is not your cup of tea, the recipe will still work without the pepper.

How to Make Sautéed Portobello Mushrooms:

1. First, pull the mushroom stems. Then wash and clean the portobello mushrooms.
2. Slice the mushrooms.
3. In a large frying pan, coat the bottom of the pan with olive oil. Add red crushed pepper flakes. Then add the mushrooms, salt, black pepper, and dried thyme to the pan and cook until there is no more liquid in the pan.
4. Then add finely chopped garlic; stir and cook for just about 1 minute.
5. Next, add white wine and stir. Allowing it to fully cook off, until there is no liquid in the pan.
6. Finally, add 2 pats of butter; stir as it melts into the cooked mushrooms.

Like Mushrooms? Check out our popular Stuffed Portobello Mushroom Recipe:

Stuffed Portobello Mushrooms –  These mushrooms are stuffed with Italian Bread, Italian Sausage, Italian Mozzarella Cheese, and Italian Parsley. It doesn’t get any better than this with these heavenly stuffed mushrooms.

Sautéed Portobello Mushrooms

The Short Cook (RD)

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Side Dish, Vegetables

Cuisine Italian

Servings 4 people

Ingredients

  

• 1 package of whole portobello mushrooms (cleaned and sliced)
• 5 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red crushed pepper fakes
• 3 to 4 springs of fresh thyme or 1 tablespoon dried thyme
• 2 cloves garlic – finely chopped
• ¼ cup white wine
• 2 pats of butter

Instructions

 

• Pull stems. Wash and clean the portobello mushrooms.
• Slice mushrooms.
• In a large frying pan, coat the bottom of the pan with olive oil. Add red crushed pepper flakes
• On medium/low heat, heat the olive oil and red crushed pepper flakes slightly.
• Add the mushrooms, salt, black pepper, and dried thyme to the pan.
• Saute and stir until the mushrooms are done releasing all their water and there is no water left in the frying pan.
• Then add finely chopped garlic; stir and cook for just about 1 minute.
• Next, add white wine and stir. Allowing it to fully cook off, until there is no liquid in the pan.
• Finally, add 2 pats of butter; stir as it melts into the cooked mushrooms.
• Plate and Enjoy!

Keyword extra virgin olive oil, fry, garlic, kosher salt, mushrooms, pepper, portobello mushrooms, red crushed pepper, sauteed, sauteed mushrooms, theshortcook, thyme