Equipment
Ingredients
Produce
- 500 g cremini mushrooms, cleaned and halved
- 1 shallot, finely minced
- 2 garlic, minced
- 2 g fresh thyme, leaves picked and chopped
- 5 g fresh parsley, finely chopped
Liquids and Seasonings
- 30 ml extra virgin olive oil
- 60 ml dry white wine
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 119 kcal
- Protein
- 4 g
- Carbohydrates
- 9 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 302 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 628 mg
- Calcium
- 37 mg
- Iron
- 0.9 mg
- Magnesium
- 17 mg
- Phosphorus
- 164 mg
- Zinc
- 1.5 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.63 mg
- Niacin
- 4.8 mg
- Folate
- 37 mcg
- Water
- 139 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Wipe mushrooms clean with a damp cloth and slice them in half. Mince the shallot and garlic, and chop the fresh herbs.
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and leave undisturbed for 3 to 4 minutes to develop a deep brown crust.
Stir the mushrooms, then add the minced shallot and garlic to the skillet. Cook for 2 minutes until the aromatics are softened and fragrant.
Pour in the dry white wine to deglaze the pan. Scrape up any browned bits from the bottom and let the wine reduce almost entirely.
Remove the skillet from heat. Stir in the thyme, parsley, kosher salt, and black pepper. Taste and adjust seasoning before serving.
Chef's Notes
- Resist the urge to stir the mushrooms immediately after they hit the hot pan. A deep, caramelized sear provides the foundational umami for this dish.
- Never soak mushrooms in water to clean them, as they act like sponges and will become waterlogged. Use a damp paper towel or a pastry brush to remove dirt.
- If avoiding alcohol entirely, substitute the white wine with an equal volume of vegetable broth mixed with a splash of fresh lemon juice or white wine vinegar to replicate the acidity.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over medium heat until just warmed through.
Troubleshooting
Mushrooms are grey, watery, and lacking color
Cause: The pan was overcrowded or salt was added too early, causing the mushrooms to release their liquid and steam.
Fix: Pour off excess liquid from the pan, increase heat to high, and continue cooking until the remaining moisture evaporates and searing begins.
Prevention: Ensure the pan is large enough for a single layer of mushrooms, cook in batches if needed, and reserve salt until the end.
Garlic tastes bitter
Cause: The pan was too hot when adding aromatics, burning the minced garlic.
Fix: Cannot be fixed. In extreme cases, start over with fresh aromatics.
Prevention: Reduce heat slightly before adding garlic and shallots, and keep them moving in the pan.
Cultural Context
The combination of mushrooms, garlic, shallots, and white wine is a hallmark of classic French country cooking. This technique, often referred to as cooking a la bordelaise or provencale depending on the specific herbs used, showcases how simple, high-quality aromatics can elevate the earthy flavors of fungi. It serves as a foundational building block for complex pan sauces and rustic side dishes.
