These mushrooms in white wine sauce are buttery, savory, and the perfect comfort food. They're done in under 30 minutes and are so good you’ll want to put them on everything!
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Why You’ll Love Sauteed Steakhouse Mushrooms
This mushroom recipe is savory, tender, and full of flavor thanks to a simple reduction of wine and stock. It's a great way to use up that last bit of wine hanging around your fridge and make an easy side dish that feels a little fancy without any extra work. The combo of butter, oil, and wine makes these mushrooms taste rich, slightly tangy, and utterly satisfying.
What makes this recipe extra special for me is that it’s inspired by a family favorite. My mother-in-law makes her mushrooms this way, and it’s one of those no-measurement, cooked-from-the-heart kinds of dishes. She was kind enough to give me a rough idea of her process, and I’ve been making them this way ever since. Here are more reasons to love this recipe:
- Crowd-pleasing
- Quick, yet incredible
- They go with everything
- Pan-fried to golden perfection
- A great way to use up leftover wine
Ingredient Information And Substitutions
- Butter- For rich, comforting flavor. It also helps the mushrooms get nice and golden.
- Olive oil- Keeps the butter from burning and helps everything cook evenly. Substitute with any neutral oil, like canola or avocado oil.
- Mushrooms- I usually go for cremini (aka baby bella) mushrooms, but white button mushrooms also work in this fried mushrooms recipe.
- White wine- Adds a light, tangy depth of flavor. You can use red wine for a more robust flavor. For a non-alcoholic option, use chicken or beef broth.
- Salt and black pepper- Adjust to taste.
How To Make Fried Mushrooms in White Wine Sauce
Step 1- Heat the pan.
In a large sauté pan, add the butter and olive oil over medium heat until the butter is fully melted and the oil is shimmering.
Step 2- Sauté the mushrooms.
Add half the the sliced or quartered mushrooms to the pan. You want to make sure they stay in a single layer so the sear and not steam. Let them cook for about 2-3 minutes per side, allowing them to brown. Stir occasionally. Remove to a side bowl and brown the rest of the mushrooms.
Step 3- Add the wine and simmer.
Once all the mushrooms are browned, return all mushrooms to the pan and pour in the white wine (or red wine, if using), and season with salt and pepper to taste. Stir to combine and deglaze the pan, scraping up any browned bits from the bottom.
Let the wine simmer and reduce for about 7-10 minutes, or until most of the liquid evaporates and the sauce thickens. This will concentrate the flavors. Taste, adjust seasonings as needed and serve.
Frequently Asked Questions
Nope, this also tastes great with red wine. Avoid anything too sweet, like rose or dessert wines. Alternatively, substitute with beef or chicken broth. for a non-alcoholic version.
Try to avoid submerging them in water, as mushrooms have really high moisture content to begin with. They sell mushroom brushes for cleaning them, but I’ve found that a damp paper towel does the trick.
Since mushrooms release a lot of moisture, it’s best to wait on the salt and pepper. Let them brown first to get that nice sear, then season them after adding the wine and deglazing the pan.
Tips for Making Steakhouse Sauteed Mushrooms
- If you're short on time, grab a package of pre-cleaned, pre-sliced mushrooms from the store.
- Add chopped shallots or onions to the pan before browning the mushrooms for extra depth.
- Fresh herbs like thyme or parsley are great choices, adding a pop of color and a little freshness at the end.
- Give the mushrooms space to brown. Overcrowding can cause them to steam, which means you won't get that golden-brown color. Avoid stirring too often as well. Definitely brown the mushrooms in batches.
- Since wine is a main flavor here, using a decent-quality white (or red) wine makes a big difference. Choose something you like drinking by the glass, but there's no need to go above $10-15 for the bottle.
- Ingredients to prep ahead- Clean and slice the mushrooms in advance. They’ll keep well in the fridge for a day or two- I store covered in a paper towel lined container.
- Leftovers and storage- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat.
What to Serve with Fried Mushrooms
This recipe is super versatile and packed with savory, wine-kissed flavors that can take any meal up a notch. Whether you're serving them as sautéed mushrooms for steak, tossing them over mashed potatoes, or pairing them with roasted veggies, they’ll fit in perfectly. It’s the kind of dish that makes everything taste just a little bit better. Here are a few more recipes that would make a great pairing:
- Drunken Steak
- Easy Meatloaf and Potatoes Dinner
- Roasted Beet Salad
- Broccoli and Cheese Sauce
- Four Ingredient Chocolate Mousse
- Cherry Chocolate Oatmeal Cookie Bars
Other Tasty Side Dishes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Mushrooms in White Wine Sauce
Ingredients
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 1 teaspoon Kosher salt (to taste)
- ¼ teaspoon ground black pepper to taste
- 1 pound mushrooms sliced
- ½ cup white wine (you can also use red)
Instructions
- In a large sauté pan, melt 1 Tablespoon butter and the oil over medium heat.
- Add half the mushrooms to make a single layer in the pan and let them brown about a 2-3 minutes per side. Remove from pan.
- Melt the other Tablespoon of butter n the empty pan and fry the remaining mushrooms in a single layer.
- When the last batch of mushrooms are nicely browned, add all the mushrooms back into the pan.
- Add wine, salt and pepper and deglaze the pan.
- Let the wine simmer and reduce for 7-10 minutes or until most of the wine has evaporated. Serve immediately.
Video
Notes
- If you're short on time, grab a package of pre-cleaned, pre-sliced mushrooms from the store.
- Add chopped shallots or onions to the pan before browning the mushrooms for extra depth.
- Fresh herbs like thyme or parsley are great choices, adding a pop of color and a little freshness at the end.
- Give the mushrooms space to brown. Overcrowding can cause them to steam, which means you won't get that golden-brown color. Avoid stirring too often as well. Definitely brown the mushrooms in batches.
- Since wine is a main flavor here, using a decent-quality white (or red) wine makes a big difference. Choose something you like drinking by the glass, but there's no need to go above $10-15 for the bottle.
- Ingredients to prep ahead- Clean and slice the mushrooms in advance. They’ll keep well in the fridge for a day or two- I store covered in a paper towel lined container.
- Leftovers and storage- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat.
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