These French style sauteed mushrooms tastes like something you would find in rural France. I love the earthy, smoky, and caramelized taste they impart. Not only are they scrumptious with a baguette, they also make a wonderful topping for noodles, stews, and rice dishes!
Table of contents
Why You’ll Love This Recipe
If you are a lover of mushrooms like I am, this recipe will become a regular in your meal rotation. A quick sautรฉ in butter, olive oil, and garlic brings out their natural earthiness and gives them that classic French touch. The dish is finished with a splash of white wine and topped with fresh parsley. You’ll love this recipe because:
- It’s simple and easy to make (doesn’t require any cooking skills to ace it)
- Only 6 easy-to-find ingredients needed
- Looks and tastes rustic and wholesome
- Kid friendly and perfect for vegetarians, or vegans (without butter)
Ingredients
- Mixed mushrooms: Using different types of mushrooms is optional. This dish is just as yummy made with only button mushrooms, but I like to use a variety for their individual texture and shape. For this recipe I used a mix of button mushrooms, shiitake mushrooms, maitake mushrooms, and shimeji mushrooms.
- Butter and olive oil: You can use just butter or olive oil as well. I like to mix them because I love the taste of olive oil, and also to keep it on the healthier side. I recommend using salted butter for this recipe.
- Garlic: 2 big garlic cloves, minced, add a floral element and a little sweetness.
- White wine: Choose a dry white wine that’s not too fruity or oaky. I like to use a Sauvignon Blanc or even a sparkling wine such as Cava.
- Parsley: Flat leaf parsley is my favorite but feel free to use curly if it’s yours. The parsley imparts an element of freshness and lightens up the dish.
How To Make French Style Sauteed Mushrooms
Scroll down to the recipe card for the full recipe.
- Heat the butter and oil together in a large skillet until the butter has melted.
- Cook the mushrooms and garlic over medium high heat.
- When the mushrooms are a rich brown and nicely caramelized, add the white wine and deglaze the skillet.
- Add the parsley and season with a little salt and pepper. The dish is done!
Recipe Tips
- Don’t season the mushrooms until they are fully cooked. This will make them watery and prevent them from getting that nice caramelization.
- Add the garlic at the same time as the mushrooms. This is also important because it prevents the garlic from burning.
Storage + Reheating
Storage: Let the mushrooms cool down to room temperature first. Transfer to a storage container and refrigerate for up to 3 days.
Reheat: Reheating these mushrooms in a skillet with a little oil is the best way to enjoy them again. Or, using a microwave safe container, microwave on high for 30-60 seconds.
How To Serve These Sauteed Mushrooms
The simplest way to serve these mushrooms are with a French baguette or some sourdough bread, as part of a light lunch, with a soup or a salad on the side. But as I mentioned before, they make a great flavor booster for just about any dish!
- Noodles: As a topping for spaghetti bolognese, lemon and parmesan fettuccine, even for a Japanese macaroni salad!
- Rice + other grains: With a simple egg fried rice or a farro risotto.
- Stews: With ribolitta soup, lentil stew, or to add earthiness to a pinto bean stew.
- Others: As a side to salmon en papillote, pot-au-feu, or Lyonnaise beef patties.
TABLEWARE
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Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintFrench Style Sauteed Mushrooms
These French style sauteed mushrooms are earthy, smoky, and caramelized to perfection. They tastes like something you would find in rural France.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sides 1x
- Category: Side
- Method: Skillet
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms such as button mushrooms, shiitake mushrooms, maitake mushrooms, and oyster mushrooms, chopped bite size
- 2 garlic cloves, minced
- 1/4 cup dry white wine such as Sauvignon Blanc
- Handful flat leaf parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Melt the butter and oil. In a large skillet over medium high heat, add the butter and olive oil. When the butter has melted, swirl it around so it combines with the oil and coats the surface of the skillet evenly.
- Cook the mushrooms. Add the mushrooms and garlic and saute for about 7-10 minutes, until the mushrooms are golden brown and caramelized.
- Deglaze the skillet. Add the wine and stir well to deglaze the bottom of the skillet, scraping the golden bits if there are any.
- Serve. Turn the heat off and add the parsley. Stir to combine and season with salt and pepper. Transfer the sauteed mushrooms to a serving plate and serve.
Notes
Storage: Save the leftovers in a storage container and refrigerate for up to 3 days.ย
Nutrition
- Serving Size: 1 side
- Calories: 100
- Sugar: 2.4g
- Sodium: 14mg
- Fat: 7g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 1.7g
- Protein: 4g
- Cholesterol: 7.6mg
Frequently Asked Questions
Yes but do it briefly and pat them dry before adding them to the skillet. Button mushrooms can be wiped with a paper towel only if they are already fairly clean.
A wide skillet or sautรฉ pan works best. It gives the mushrooms enough space to cook evenly and achieve that beautiful golden brown color.
They likely needed more time or higher heat. Let them sit undisturbed for a bit so they can brown before stirring.
Yes you can but it will not taste exactly the same. You can substitute with non alcoholic wine or chicken broth, or even a splash of water with a little lemon juice for acidity.
Thyme, rosemary, oregano, and chives are also delicious with sauteed mushrooms.
