Mushrooms in Garlic Sauce, this easy recipe takes a beloved classic and elevates it with the addition of the wine and lemon juice. Simple, buttery, delicious!
This recipe for Mushrooms in Garlic Sauce is one of my husband's favorite dishes. When he was growing up his grandmother was a mycologist (it's okay, I didn't know what it was either!). Mycology is the study of fungi. She would forage for wild mushrooms and then cook them for her family.
I am not a mycologist...if I went foraging for wild fungi, the results may not be safe to eat! So, when I can find wild mushrooms at the grocery store or farmer's market, I use them, otherwise, a mixture of whatever mushrooms are available will work as well.
Debbie assigned this tapa to me for her Comida de España Gr8 Dinner. Vince's grandmother typically sautéed the mushrooms in garlic and olive oil with a sprinkle of hot pepper flakes. We love the Spanish version with the addition of the white wine and lemon juice!
How to Clean Mushrooms
Lots of sources tell you to never wash mushrooms. Well, the fact is, according to Cook's Illustrated, you CAN rinse WHOLE mushrooms. Did you catch that? RINSE and WHOLE. Rinse means, put them in a colander or sieve or your salad spinner, and quickly run cold water over them. Then dry them on a clean towel. If you're using your salad spinner, you can spin them dry. (This is according to Cook's Illustrated, I haven't tried the spin method myself.) Cut mushrooms will absorb water more quickly, so rinsing is not recommended.
Some mushrooms are fairly clean when you buy them. If that's the case, simply wipe off the little excess dirt that there is with a paper towel. What you don't need to do is stand in your kitchen wiping each mushroom individually, unless, of course, this is zen for you! Or, maybe it's a task you give one of the "helpers" in your holiday kitchen.
These Mushrooms in Garlic Sauce are perfect as an appetizer, side dish, or serve with crusty bread for a light lunch.
Mushrooms in Garlic Sauce
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more if you like it spicy!
- 1 pound assorted mushrooms, wiped clean, stems trimmed, cut into bite sized pieces. (Some varieties will not need to be cut at all, some will just be cut in half and some varieties will require more slicing.)
- ½ cup dry white wine or sherry
- 1/2 teaspoon salt
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons chopped fresh parsley,, divided
- Heat the olive oil and butter in a 12" skillet over medium heat. (I like to use cast iron for this recipe.)
- Add the garlic and pepper flakes and cook for about 5 minutes, until garlic is fragrant, but not browned.
- Add the mushrooms and raise the heat to medium-high.
- Cook, stirring occasionally until mushrooms release some of their liquid, about 8 minutes.
- Add the white wine to the pan and cook until mushrooms are tender, another 8-10 minutes.
- Sprinkle with salt, add the lemon juice and 2 Tablespoons of the parsley. Taste and adjust seasonings
- Transfer to serving dish and sprinkle with remaining parsley.