Brown Butter Garlic Mushrooms are such an amazing savory side dish to accompany any main dish. Pairs especially well with steak or chicken.
Mushrooms are one of the many vegetables I always have in the house. I add them to a lot of recipes. White button, Baby Bella, Portabella, Shiitake you name it… I use em’! Mushrooms can add a ton of flavor to any recipe. So I had a package of White Button mushrooms that I hadn’t done anything with and I really hate wasting food so I had to use them before they turned useless. I hadn’t planned any BIG meals where I could incorporate them into so I figured why not saute them up in brown butter, garlic, shallots and well… wine (of course!) An extremely easy recipe with amazing flavor. Hope you enjoy!
Brown Butter Garlic Mushrooms
- 16 oz. package of White Button Mushrooms, stems cut flush to mushroom but don’t remove, they have a lot of flavor. (Baby Bella would work just as well)
- 4-5 cloves of Garlic, minced
- 6 Tbsp. Butter
- 1 Shallot, sliced
- 1/4 Cup of White Wine
- Salt and Pepper to taste
- In a large saute pan on medium heat add the butter and allow to melt and rest in the pan until it turns a golden brown and has a “nutty” smell.
- Add the shallots, stir occasionally until they turn translucent
- Add the mushrooms stem side down and season with salt and pepper
- Add the minced garlic and white wine
- Turn heat up to medium-high. A lot of liquid will be in the pan, that’s OK.
- Flip the mushrooms when the liquid is reduced by half and continue to cook until all the liquid is gone and mushrooms are browned.