White Wine and Garlic Mushrooms is a flavourful side dish that can be served with a wide variety of meals. When we are making a big dinner for the family, cooking different tapas for our classic tapa’s night or even when we need a quick side dish for a meal, sauteed mushrooms are always a great and tasty choice.
White wine and garlic is such a beautiful combination. Adding vegan butter and fresh herbs to the pan make this dish absolutely creamy and yummy. Cooking in a cast-iron pan is ideal when following this recipe. Mushrooms won’t stick so easily to the pan, you can leave them for longer without stirring and the white wine will reduce faster.
This recipe takes no longer than 15 minutes to make. Normally, we leave this dish for the very end when the rest of our meal is nearly ready, or we just make it before starting any of the other dishes and quickly reheat the mushrooms in the same pan before serving. It’s a good excuse to open that white wine!
Mushrooms. The best mushrooms for this recipe are the button mushrooms (white) or cremini mushrooms (brown). Cremini mushrooms have a deeper flavour and are our favourite to use in this dish. To prepare the mushrooms, simply clean them using a paper towel and cut the earthy bottom part.
White Wine. When looking for a white wine for cooking, get an affordable, dry white wine and moderate in alcohol.
Fresh herbs. Our white wine and garlic mushrooms recipe calls for a few different types of fresh herbs. We use thyme, oregano, rosemary and sage. We are really lucky to have fresh herbs easily available in our garden. You can use different aromatic herbs for sauteed mushrooms. I would say, the more the marrier.
Garlic. Loads of garlic! Don’t worry about making a too garlicky dish. Garlic, when cooked, loses part of the flavour and aftertaste. We normally use a whole garlic head when making garlic mushrooms. Use a garlic presser to make a garlic paste to add to the mushrooms.
Vegan Butter. Our recipe is vegan and gluten-free. We use vegan butter to prepare our garlic mushrooms. This can be substituted by olive oil (will not be creamy) or regular butter for a vegetarian option.
How to serve White Wine and Garlic Mushrooms
- Tapas night. Love our tapa’s night. Tortilla de patatas, patatas bravas with a delicious hot sauce, olives, hummus, fresh bread and lovely white wine and garlic mushrooms. Perfect dinner when having people over!
- As a side-dish. Garlic mushrooms make a great side dish for almost any meal you are preparing. Check this amazing Fig and Onion Tart or this Cherry Tomato and Basil Quiche. Both recipes are really good options to serve with garlic mushrooms.
- On pasta or rice. Adding more butter, you will have a creamier dish than can be served on pasta or rice as a main dish. Optionally, you can add onion to give it some extra flavour.
White wine and garlic mushrooms are always best served warm. Any leftovers can be kept in the fridge for 2-3 days and reheated before serving.
White Wine and Garlic Mushrooms
- 1 tablespoon olive oil
- 500 g mushrooms
- 1 garlic head
- 2 tablespoons vegan butter
- 1 cup white wine
- fresh herbs Rosemary, sage, oregano, thyme. You can use dry herbs as well.
- salt and pepper
- Clean and cut the mushrooms in half. Heat some olive oil in a pan on medium heat and add the mushrooms. Leave cooking for a couple of minutes stirring occasionally to make sure the mushrooms don’t stick to the pan or brown too fast.
- Press or finely chop the garlic. When the mushrooms start to release their water, add the garlic. Cook for 2 minutes and add the vegan butter. Once the vegan butter is melted, stir to make sure all the mushrooms are coated.
- Finely chop the fresh herbs and add into the pan. Keep a handful to add before serving. Cook for a couple of minutes and add the white wine.
- Bring to simmer until the wine reduces to half. Add salt and pepper to taste, add the rest of the herbs and serve.