Equipment
Ingredients
Produce
- 400 g cremini mushrooms, cleaned and quartered
- 1 shallot, finely diced
- 2 garlic, minced
- 2 g fresh thyme, leaves only
- 5 g fresh parsley, finely chopped
Pantry & Liquids
- 30 ml olive oil
- 60 ml dry white wine
- g sea salt
- g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 113 kcal
- Protein
- 3 g
- Carbohydrates
- 8 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 203 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 515 mg
- Calcium
- 33 mg
- Iron
- 0.8 mg
- Magnesium
- 15 mg
- Phosphorus
- 134 mg
- Zinc
- 1.2 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
- 0.11 mg
- Riboflavin
- 0.50 mg
- Niacin
- 3.9 mg
- Folate
- 31 mcg
- Water
- 116 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Wipe the mushrooms clean with a damp cloth and slice them into thick quarters. Finely dice the shallot and mince the garlic.
Place a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
Add the mushrooms to the pan in a single layer. Let them cook undisturbed for 3 minutes to develop a deep brown crust, then toss and cook for another 3 minutes until tender and deeply colored.
Reduce the heat to medium. Add the finely diced shallot and minced garlic to the skillet, stirring continuously for 2 minutes until softened and aromatic.
Pour the dry white wine into the skillet. Use a wooden spoon to vigorously scrape up any browned bits (fond) from the bottom of the pan. Simmer until the liquid has almost entirely evaporated.
Remove the pan from the heat. Season generously with sea salt and freshly cracked black pepper. Fold in the fresh thyme and chopped parsley, then serve immediately.
Chef's Notes
- Never wash mushrooms by soaking them in water; instead, wipe them clean with a damp cloth or quickly rinse and immediately pat dry to prevent them from becoming waterlogged.
- Wait to salt the mushrooms until they have achieved a deep brown sear. Salting early draws out moisture and leads to steaming rather than sautéing.
- If serving strictly to vegans, ensure your white wine is certified vegan, as some wines utilize animal-derived fining agents.
- For an extra layer of umami, a few drops of soy sauce or a splash of balsamic vinegar at the very end can deepen the savory profile.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over medium-low heat until warmed through.
Troubleshooting
Mushrooms are soggy and grey instead of browned
Cause: The pan was overcrowded or not hot enough, causing the mushrooms to steam in their own juices instead of searing.
Fix: Continue cooking over medium-high heat until the released water evaporates completely and browning begins.
Prevention: Use a very large skillet, cook in batches if necessary, and ensure the oil is fully heated before adding the mushrooms.
Garlic tastes bitter
Cause: The garlic was burned in the pan before the wine was added.
Fix: Cannot be fixed. If caught early, remove the burnt garlic pieces before deglazing.
Prevention: Wait to add the garlic until the mushrooms are fully browned, and lower the heat to medium before adding it.
Cultural Context
The technique of sautéing mushrooms with shallots, garlic, and herbs before deglazing with wine is a cornerstone of classic French culinary methods. This preparation brings out the natural earthiness of the fungi while utilizing the bright acidity of the wine to balance the dish.
