Mushrooms are sauteed with your favorite herbs and white wine. Mmm!
While I always make sauteed mushrooms when Hubs grills steaks, I've never seasoned them quite like this, nor have I cooked them with wine. These had such great flavor! Hubs and I both enjoyed them. So you don't boil or stew the mushrooms, make sure your heat is up high enough when you add the wine so that it reduces quickly. I added the chives just before serving to retain their color and flavor.
Read MoreVery easy, tasty side dish. I used fresh parsley and oregano instead of italian seasoning, added a touch of butter and cut down on the olive oil a bit. This is pretty much how I'd sautee mushrooms anyway, but it would be a very helpful yet impressive recipe for someone just starting out in the kitchen.
Read More While I always make sauteed mushrooms when Hubs grills steaks, I've never seasoned them quite like this, nor have I cooked them with wine. These had such great flavor! Hubs and I both enjoyed them. So you don't boil or stew the mushrooms, make sure your heat is up high enough when you add the wine so that it reduces quickly. I added the chives just before serving to retain their color and flavor.
Add a little butter near the end to finish the dish -- also, use a variety of mushrooms for a little extra boost...I don't salt the mushrooms until the very end, as it draws out too much moisture during the saute process..sprinkle with a little fresh chopped parsley and if you like, a little grated parmeseean cheese.
Mmmm. I just finished eating a plate full of "herbed mushrooms with white wine" and I am still a little dizzy from how delicious they were! They had all the incredible flavor you'd expect from some fancy restaurant and yet I made them in my own home for about two bucks and in about five minutes. Amazing. With garlic, white wine and olive oil you just can't go wrong. The 'shrooms were meaty and delicious. note: I used half butter half olive oil another note: learn from my mistake and don't add the garlic early! It will burn and get bitter. (Even with the toasty garlic though, this was SO yummy).
A wonderfully yummy and easy accompaniment to steak. Remember that the mushrooms lose a lot of volume during cooking so be sure to start with far more than you think you'll need.
Superb!! I'll make for my next dinner party! I used Baby Bellas, and used butter instead of olive oil. I found an italian herb grinder (disposable, filled w/ herbs) in my grocery store for about $2.79 and used that, it was sooooo yummy, tasted more like fresh herbs than dried. A total hit & keeper- easy & delicious!
Its very good! I dont like mushrooms all that much but this recipe makes them taste wonderful. I added a pinch of oregano, basil, and thyme. Then I placed the mushrooms over pasta with alfredo sauce. It works for a very quick, tasty meal.
I absolutely love mushrooms! These herbed mushrooms were so tasty and full of flavor-nothing overpowering. I bought a container of white button mushrooms, cleaned it with a damp paper towel and cut in half. Since I am new to " white wine" I bought a small 4 pack of chardonnay, not sure where to start. The only thing I did not have on hand and could not find nearby was fresh chives. Towards the end I added a pinch of salt and pepper. This did not take long to cook and I could smell the wonderful wine, garlic and mushrooms. I made these with,"Grilled Delmonico Steaks," from this site, and with brown rice. I ate everything up!
Excellent recipe!! I followed the recipe exactly except for the chives which I did not have. My husband is not a mushroom fan but he really liked this dish. I used it as a side dish but these mushrooms would be great on a burger too. Thanks so much for sharing such a quick, easy and delicious recipe!
Excellent mushrooms! I used Belle mushrooms, I'm not sure what the difference between those and regular mushrooms are, but they looked good when I bought them. I also used white cooking wine instead of "dry white" as directed and a little more olive oil than ordered, just a little because I wasn't sure what was going to happen to those poor mushrooms without it. Turns out they lose a lot of their moisture into the pan and I probably didn't need to add any extra. I will definately make this again, it tasted and smelled great!!
This is a great recipe but, there's no need to cook down the wine. I just heated it. We couldn't stop eating them.
The only changes I made were to halve the recipe as it was just my hubby & I. I topped the mushrooms off w/ fresh (I mean the fresh stuff) grated (fresh mozzarella is very pliable so stick it in the freezer for 30 minutes or so to make it easier to grate) mozzarella cheese before adding the chives. These were tasty but I think next time I will use butter to saute them in & add lots more garlic. The fresh basil is a good idea too...maybe I'll give that a whirl.
Very good recipe! I sauteed in the olive oil, plus a small pat of butter, added the salt after the mushies were browned, sauteed the garlic for a minute before adding the wine to reduce. Dont even think of skipping the salt, it's necessary to bring out the sweetness in the wine. Yum!
This is now my go-to recipe for mushrooms to accompany meat dishes. Love it, and I didn't change a bit of the recipe -- it's perfect as is. Don't let the simplicity fool you!
This is a great recipe. I have made it several times and it's alway a hit. Over time I found that to make it really smashing you must use baby bella mushrooms in addition or instead of regular mushrooms, and use a little bit of cornstarch to thicken that delicious wine sauce.
This recipe was really good except that the garlic was WAY undercooked. The garlic almost needs to be added at the same time as the mushrooms...unless you like crunchy garlic.
Loved this recipe! Will Make Again! I used half olive oil and half butter. I put the butter in with the garlic last. It was a definite treat to the taste buds. Kudos!
Very happy with this recipe. I expanded it a bit and made it into chicken and musrooms by adding chicken strips and white wine and a little chicken bouillon powder. All I needed then was a salad and rolls. Great meal. Thanks!!!
Incredible. I only added another tablespoon of butter. Nothing else. If I were to make these again, and I will, I'd double the recipe. Even the kids loved these.
Excellent! These were very tasty on their own as a side dish, but I also envision using these again on top of a burger and as a great topper to fettucini alfredo! I didn't think the chives were necessary, however you may find otherwisw. Very versatile -- this is a keeper!
I really love the taste of these simple-to-make mushrooms. I used small cremini mushrooms. Don't forget that the mushrooms will "shrink" when cooked. I also threw together a few herbs from my garden for the italian seasoning portion: oregano, rosemary, sage & thyme. Probably about 2 tablespoons of that mixure. Unfortunately my chives are not ready, but the dried chives didn't make a difference.
I love sauteed mushrooms but instead of white wine I use cream sherry and just butter. The chives aren't even necessary. The mushrooms are DELICIOUS just like that!
Excellent recipe. I made it with crimini mushrooms for Thanksgiving dinner and everyone loved them. The smell of herbed, garlicky mushrooms is amazing!
Very easy, tasty side dish. I used fresh parsley and oregano instead of italian seasoning, added a touch of butter and cut down on the olive oil a bit. This is pretty much how I'd sautee mushrooms anyway, but it would be a very helpful yet impressive recipe for someone just starting out in the kitchen.
I followed the recipe to the T, using 50/50 white and chestnut mushrooms - the result was delicious. It's the perfect accompaniment to Veal Fricassee. Although I made enough for 6, the whole lot was devoured by 4 people and I was asked to share the recipe. ;)
This recipe was very good and so easy to make! I skipped the chives, pepper and salt (I never add salt to anything) and it turned out great.
I just had a small amount of mushrooms that needed to be used, so I decided to make a scaled version of this recipe. We really liked them and I’ll definitely make them again, but I’ll plan to have more mushrooms on hand next time! I didn’t measure when making this and probably used a bit more oil and just poured in a glug of wine. Very nice flavor
I liked it (and my guests did too) but I can't say it turned out fabulous. I adding a little butter at the end (per some of the reviews) but it just didn't do much to enhance the flavor. Will try again with some adjustments. Maybe more salt for the final step or fresh herbs instead of dried? Will try again.
Delicious! Great as a side dish or serve over rice or pasta for an awesome vegetarian dinner. I followed the recipe as is except I love garlic so I tripled the garlic amount. I might have added a little extra wine too:)
If you love mushrooms like we do, you will definitely love this recipe1 It is so easy to make and so very delicious that it has become a frequent guest to our dinner table! Don't change a thing on this recipe and you will love it! Thanks for sharing!
I followed this recipe as written and would not change a thing! Normally once I try a recipe for the first time, I will follow it as written and the next time I make it, I will tweak it to my liking. This recipe needed no tweaking what-so-ever. Everybody LOVED it! This recipe was an excellent addition to Rack of lamb & Gnocchi with Fontina Cheese sauce (found at allrecipes). I will definately be making this one again as well as other family members that asked for this recipe.
GREAT recipe! I cooked the garlic along with the mushrooms and it cooked down nicely. I also used more than 1/4 cup white wine and cooked that down as well.
These mushrooms sounded so good, but when I made it exactly according to the recipe, I thought they were pretty bland. My three year old daughter loved them though and ate almost all of them. I probably wouldn't make them again.
Absolutely Fantastic! My husband raved about this all evening. I sauteed the mushrooms in butter instead of olive oil, but other than that I followed the recipe exactly. A must try for anyone.
I had an 8 oz package of sliced shrooms I had to use - this was perfect - quick, easy list of ingredients and tasty. Since mine were sliced I didn't cook a full ten minutes; just until they were soft. And I didn't have chives but didn't miss them as the Italian seasoning and garlic made my taste buds happy.
Loveee it! I omitted additional salt and pepper. Also added flour to thicken it up. So good !
OMG...just scarfed up a plate of these! So...I didn't have any chives or "Italian Seasoning". I used oregano, basil, thyme, and parsley and just 'guessed' when shaking the herbs over the pan. I did add a pat of butter at the end when I added salt and pepper. I also ate them while enjoying a glass of the same wine I used to deglaze the shrooms with - Kirkland Chardonnay. Thinking about making a second batch right now...yummy!
These were delicious! I made these tonight with steak and potatoes. I didn't change a thing, except omit the chives. (only because I didn't have them) Thank you for sharing!
I like to add a little balsamic vinegar to mine as well, and always end up adding additional olive oil and wine depending on how fast the mushrooms saturate the initial liquid. Good base recipe.
Quick & easy. I sometimes make this as an appetizer if we're hungry for a snack while preparing dinner. A sprinkle of coarse black pepper before serving adds a nice kick. Great recipe as is that adapts nicely to additional ingredients if you wish.
I used a pound of whole white mushrooms cut in half. Doubled the wine and used an extra clove of garlic. To finish the dish I put in in a 400 degree oven. Some of the reviews said it was bland, I tasted it and added the salt and pepper just before I put it in the oven. Served the mushrooms and sauce over pasta, the whole family said this was a keeper.
We really enjoyed this recipe. I cooked my mushrooms with red wine because that's the bottle that was open, and they were great. They were even good the next day. I will definitely be making this again.
This was very good and quick to put together. Next time i will keep my mushroom whole. They ended shrinking quite a bit. Great flavor.
This recipe is soooo good! I used sliced mushrooms and added this as a topping to fettuccini alfredo. Although about half of the mushrooms were eaten before I had a chance to serve the meal.
I've been looking for a good mushroom recipe and this definitely fits the bill! Followed the recipe exactly and even my husband, who normally won't eat mushrooms, complimented me on how good they were. The dish is impressive enough to serve for guests as well.
These are insanely good, especially the minute they're done. If you plan on serving them, I would do so right away because they're not as good as they cool down, but otherwise, YUM!
I paired this with baked chicken with feta cheese and tomato pesto. Delicious! I'll definitely be making more of this.
Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch) and added a couple minutes before the mushrooms . . . what a GREAT additional. I also noticed a lot of users saying that it was too soupy or that they couldn't get it to reduce. I like making this recipe with half portobello slices and half white, which produces a lot of moisture. Just extend your cooking time a little to allow the mixture to reduce before adding the wine. The extra time it takes (just a few minutes) will pack all of that flavor into the moist mushrooms . . . the little juice that's left over is AWESOME!
I made this both with and without the wine and it's still great! Very fast, easy, and delicious.
This was to bland for my taste buds sadly because I have been looking for a good mushroom side dish.
If I could give this more stars I would! I love this recipe. It had such a great flavor too it and it was simple and quick. Thank you for sharing this recipe - I love it!
This is a wonderful side and very easy to make. It could probably be turned into a nice sauce for pasta or poultry as well. I didn't use Italian seasoning or chives because I didn't have them, just a mix of herbs I had on hand such as rosemary, thyme, and parsley. The subtle flavors worked perfectly with the mushrooms. Enjoy!
Very tasty. Brown or crimini mushrooms are great for this recipe as they won't release as much water as white mushrooms. Also make sure to use a drinkable wine for this recipe as the wine is an important flavor. Great for a variety of fresh mushrooms, but I have used this with success even on mushrooms that are a little "past their prime." Thanks!
I enjoyed this so much. It's so simple, yet it packs a lot of flavor. I had ran out of italian seasoning, so I used herbs de provence instead, and it was great. I will definitely repeat this one. Served with grilled filet mignon and mashed potato.
Excellent! I wish I would have made them with a steak :) I would suggest a little less chive and some grated parmesan.
Very good. This dish is simple, quick and easy. Made it EXACTLY per recipe (which colors my opinions regarding other reviews). Complexity/Depth of flavor are my requirements for 5 stars, and I would not say that this dish satisfies that in either case. That being said, it is still a very good side dish. Showstopper? No. But, if you like mushrooms, you'll definitely enjoy this and you'll get no complaints at your dinner party!
It takes a lot to get my botfriend to eat mushrooms but he LOVED these. I added a bit of red pepper flakes just to kick it up a bit. THEY WERE YUMMY!!
Yum! We don't have mixed italian herbs in one bottle, so I just used what we like that I had on hand - parsley, oregano and a tiny bit of rosemary. and the chives. Oh, and sometimes I add a little chunk of butter into the oil, so it almost sautees - we like it. This was so easy and delicious! will make it regularly.
Very good and simple. Used cooking wine and had no complaints. They were a bit bland but my husband is not a salt eater. I just added salt to my serving. Will definately be making these again.
This was quick, easy and delicious and a nice savoury dish for my vegetarian son. Those of us who like mushrooms, loved it. I made one change and that was to use about a tsp. of chopped garlic from a jar instead of mincing my fresh garlic because I was juggling many dishes and wanted the short cut. I'd do that again next time.
Great side dish and very easy to make. Didn't change a thing, and it turned out just as I thought it would. Yummy!
Very very good!! I added onions, and it gave it a little bite, I will be making this again!!!!
Yum! Didn't have any white wine so I used red. The chives were a great touch and added a wonderful flavor to the cremini mushrooms I used. Because I was making a huge dinner last night, I cooked these up in the afternoon and just reheated. Delicious and thank you Laura!
Not bad. Needed a lot more salt than I usually like to use. I also cooked mine more thoroughly than the photo; I really like them well-done.
Fantastic, simple recipe. I used red wine, because I didn't have any white, and it still turned out delicious.
Fantastical! The only change I made was to add a lil butter at the end. These have such good flavor I'm glad to say these were a reco from the Buzz!!!!!!!!!!
Wonderful, we loved it! I didn't have any italian seasoning on hand, but it was still fantastic.
A light and tasty side dish. As usual with mushrooms, don't hesitate to double quantitites if you like your plate full of veggies!
This was my first time ever cooking with wine and it turned out okay. The mushrooms had great flavor. Will definitely make again.
I was searching for a recipe to use up some leftover wine when I found this. Wow, does this ever make crimini mushrooms taste fantastic! Fabulous!
I made this with Portebella mushrooms. Was quick to make and tastey. I think this would be great with fresh basil, in the summer, when it is available from the garden!
I followed the recipe as above and the results were fantastic. Great, easy side dish.
Not a thing wrong with this one, but it seemed to be missing something. I added fresh tomatoes, and that helped some.
These were delicious and smelled so fantastic cooking away. I covered them while cooking them and they retained a lot of moisture that I had to cook off later. Trials to cooking on my part. Thanks for the recipe.
These are so good! A light and tasty side dish that goes great with Italian food.
these were all kinds of yummilicous. served w/garlic prime rib from this site...yummy in my tummy, and smelled oh so good while they were cooking.
This is my go-to mushroom recipe! I always need more oil in the pan initially and I almost double the amount of garlic. Love it!
These were pretty decent. I had to omit the garlic due to an allergy, so I threw in some onions.
Very flavorful and super easy. I've served with pork and with chicken, just the right extra touch!
Pretty good. Just a sprinkling of parmesan on the top before serving compliments the garlic nicely.
Delicious! I usually saute mushrooms with red wine but I was out and decided to give this recipe a whirl as I did have the white wine on hand. So glad I did. I just winged it on the herbs using my own judgment and it was perfect. Thanks for this wonderful recipe Junebuff1.
Simple to prepare. I used an olive oil/butter combination to saute the mushrooms. Added more garlic than called for.
