Delicious Chardonnay Sauteed Mushrooms Recipe to Die For
Welcome my fellow foodies, I am excited to introduce you to one of my all-time favorite side dishes – Chardonnay Sauteed Mushrooms. This recipe is the perfect combination of woodsy and buttery flavor that you will love at first taste. The aroma of sautéed mushrooms with garlic and butter in a creamy chardonnay sauce is absolutely irresistible.
If you are a mushroom lover, like me, then this recipe is definitely for you. But even if you are not, I promise that this hearty and flavorful dish will make you fall in love with the humble fungi. The best part? It’s ready in just 15 minutes!
But it’s not just about the taste – mushrooms have long been known to be a nutritional powerhouse packed with essential vitamins and minerals. They are low in calories and high in protein, making them the perfect addition to any meal – especially when paired with a delicious glass of white wine.
So, whether you’re looking for an easy weeknight side dish or wanting to impress your dinner guests with gourmet mushrooms, this chardonnay sautéed mushrooms recipe is sure to be a winner. So let’s get started!
Why You’ll Love This Recipe
Attention all mushroom lovers! Get ready to indulge in a savory and mouth-watering dish – the Chardonnay Sauteed Mushrooms recipe. This is not just any ordinary mushroom recipe, it’s guaranteed to be one of the best sauteed mushrooms you’ll ever taste. So let me tell you why you’re going to love this recipe.
Firstly, the ingredient list is simple, consisting of fresh white button mushrooms, garlic, butter, olive oil, white wine (preferably Chardonnay), Worcestershire sauce, and salt & pepper to taste. Easy, right? Plus, if you feel like switching things up a bit, there are numerous variations and substitutions available that will allow you to customize the dish according to your personal taste preferences.
Next comes the cooking process, which is incredibly fast and simple. All you need is a large skillet heated to medium-high heat with some olive oil and two tablespoons of butter. Add the garlic and let it cook for 30 seconds or so before adding in the sliced mushrooms. Once cooked, add in the Worcestershire sauce for an extra kick of flavor before deglazing with white wine. Let the sauce reduce until it’s thick and velvety. The results? Hearty mushrooms drowning in a creamy Chardonnay sauce that’ll burst with flavor at every bite.
The best part about this recipe is its versatility. It can be used as a side dish or even a standalone gourmet entree by adding in some chicken or portabella mushrooms. You can even switch things up by replacing the Chardonnay with a barrel-aged white wine or introducing dried thyme and red wine into the mix. The options are endless!
Overall, this Chardonnay Sauteed Mushrooms recipe goes great with almost anything – from roasted meats to seafood dishes – making it perfect for dinner parties or family meals. Don’t trust my word alone though, give it a try for yourself and thank me later.
Ingredient List
Let’s take a look at the ingredients you’ll need to make this Chardonnay Sauteed Mushrooms recipe:
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 pound of white button mushrooms, halved or quartered
- 2 cloves of garlic, finely chopped
- 1/4 cup of Chardonnay wine
- Salt and pepper, to taste
Optional:
– 1 tablespoon of Worcestershire sauce (for a deeper flavor)
– Dried thyme to taste
Make sure to get the freshest ingredients for better results. The best white wine cooking for this recipe is barrel-aged white wine, which goes great with buttery flavor sautéed mushrooms.
The Recipe How-To
Step 1: Prepare the Mushrooms
Start by cleaning 2 pounds of white button mushrooms. Wipe them down gently with a damp towel or a mushroom brush to remove any traces of dirt or debris. Don’t rinse the mushrooms under running water, as they can absorb moisture and become soggy when cooked.
Once clean, slice the mushrooms to your desired thickness, keeping in mind that they will shrink down during cooking.
Step 2: Saute the Garlic and Butter
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 4 cloves of minced garlic and cook until fragrant, stirring occasionally to prevent burning.
Step 3: Add the Mushrooms
Add the sliced mushrooms to the skillet, working in batches if necessary so as not to overcrowd the pan. Cook for 5-7 minutes on medium heat, stirring occasionally.
Step 4: Deglaze with Chardonnay
Once the mushrooms have released their liquid and it has evaporated, use a dry white wine (our pick is a delicious barrel-aged chardonnay) to deglaze the pan. Pour in 1/2 cup of Chardonnay wine, scraping up any brown bits from the bottom of the skillet with a wooden spoon.
Let it cook for 2-3 minutes until the wine has been absorbed by the mushrooms.
Step 5: Finish and Serve
Remove from heat and add fresh parsley if desired. Season generously with salt and pepper to taste. Serve immediately as a side dish, over pasta or rice, or as an accompaniment to chardonnay chicken breast, steak or gourmet mushrooms like portabella mushrooms.
Substitutions and Variations
If you don’t have white button mushrooms on hand or just want to switch things up, feel free to use portabella mushrooms or gourmet mushrooms like shiitake, oyster or chanterelle. You could even mix and match these mushrooms for added depth of flavor and texture.
For a vegetarian or vegan version of this recipe, replace the butter with a vegan alternative like margarine or coconut oil, and substitute the Worcestershire sauce with soy sauce or balsamic vinegar. You can also ditch the garlic butter entirely and use a simple oil-based sauté instead.
If you’re looking to add some protein to your dish, try adding some diced chicken breast to your mushroom sauté. Cook the chicken in garlic butter before you add in the mushrooms for an extra boost of flavor.
In terms of wine substitutions, any barrel-aged white wine will do. If you don’t have a Chardonnay on hand, try using a Pinot Grigio, Sauvignon Blanc or even a Riesling. For a red wine variation, switch out the white wine with a Pinot Noir or Merlot.
These substitutions and variations will make your sautéed mushroom dish one-of-a-kind every time you make it. Get creative and experiment with different flavors to keep things interesting!
Serving and Pairing
When it comes to pairing this delicious chardonnay sautéed mushroom recipe, you’ll want to stick with light or medium whites, such as an applebee chardonnay or any barrel-aged white wine – they tend to blend well with the savory buttery flavors in this dish.
These sautéed mushrooms go great as a side dish with roasted chicken or even sliced and served over chardonnay chicken breast. Portabella mushrooms are also a flavorful vegetarian option that can be used in place of white button mushrooms.
But wait, don’t forget the best part – the sauce! The creamy chardonnay sauce is where this recipe really shines. The buttery flavor blends perfectly with the mushrooms and garlic, creating a decadent and irresistible taste that is perfect when paired with white wine sauce.
In addition to pairing well with wine, these chardonnay sautéed mushrooms go well with practically any gourmet mushrooms found at your local market. You can serve them over polenta or mash them up and spread them over crusty bread for a delectable treat full of flavor.
No matter how you choose to serve these sautéed mushrooms, be sure to have some Worcestershire sauce on hand for an extra kick of flavor. This recipe is an easy favorite among mushroom fans, and its versatility makes it the perfect addition to any meal or occasion.
Make-Ahead, Storing and Reheating
Now, the best part about this sautéed mushrooms recipe is that it can be made ahead of time! If you’re someone who likes to plan your meals in advance, then this is perfect for you. You can make a big batch and store it in your fridge for up to 5 days. Simply transfer the mushrooms to an airtight container and store until you’re ready to eat them.
When reheating, it’s important to do so gently by placing them in a skillet or saucepan over medium heat. You can add a splash of white wine or chicken broth to keep them moist while reheating. Cooking them slowly like this ensures that they’ll retain their texture and flavor without becoming too mushy.
If you want to freeze your sautéed mushrooms, let them cool first and then place them in a freezer-safe container or bag. They should last for up to 2 months in the freezer. To thaw, simply remove from the freezer and let them defrost in the fridge overnight. Once thawed, reheat and serve as usual.
These chardonnay sautéed mushrooms are a versatile dish that can be used as a side dish, topping, or even included as an ingredient in other recipes like chardonnay chicken breast, portabella mushrooms in Worcestershire sauce or gourmet mushrooms on steak. No matter how you decide to enjoy them, they’re sure to be a hit!
Tips for Perfect Results
To get the best out of your Chardonnay Sauteed Mushrooms, I have a few tips for achieving perfect results every time. First and foremost, always use high heat for sautéing the mushrooms. This will help in getting a perfect texture for the mushrooms without making them soggy or overcooked.
It’s important to add salt and pepper at the right time so that your dish is not lacking in flavor. Add salt when you first add the mushrooms to the butter garlic mixture, but hold off on adding pepper until the end.
Another key tip is to use a large skillet on medium-high heat. Heat olive oil and butter together, then add garlic and sauté until fragrant. Be sure not to burn the garlic as it can ruin the taste of your dish.
White button mushrooms are perfect for this recipe but you can also try gourmet mushrooms like portabella or sautéed wild mushrooms for a richer flavor profile. Combine your favorite dried herbs like thyme or rosemary with Worcestershire sauce, barrel-aged white wine or red wine if you prefer, creating a complex flavor that marries well with Chardonnay.
If you prefer a vegetarian dish, substitute chicken with vegetables like broccoli or asparagus. Another variation is to make creamy Chardonnay sauce by adding pear puree, chopped apples, cream cheese or sour cream along with mushroom juice from cooking.
Last but not least, don’t forget to pair this dish with a glass of Chardonnay that has buttery undertones to enhance the flavors of your sautéed mushrooms!
FAQ
As with any recipe, it’s natural to have some questions or concerns before getting started. Here are some common queries that might come to mind when preparing these delicious sautéed mushrooms with chardonnay recipe.
What is the best white wine for cooking mushrooms?
When it comes to pairing wines with sautéed mushrooms, barrel aged whites like Chardonnay and Viognier complement the savory taste of these fungi perfectly. For those who prefer something bubbly, sparkling wine is also an excellent choice. And for beer enthusiasts, dark craft beers can also be a fabulous pairing option.
Can I cook with Chardonnay wine?
When it comes to adding depth and balance to rich and creamy dishes, it’s hard to go wrong with a drop of Chardonnay. This versatile white wine can work wonders in anything from gravy to cream-based pasta sauces, helping to mellow out any excess acidity while bringing out the dish’s natural flavors. As a sommelier, I’ve learned that adding a splash of Chardonnay can truly transform a heavy dish into something truly delectable.
Should I saute mushrooms in butter or olive oil?
Achieving a perfect sear on mushrooms requires heating the pan on the stove over medium high heat. It is crucial to choose an oil with a higher smoke point such as avocado oil, olive oil, or grapeseed oil to avoid burning the butter. Opting for any of these oils will ensure optimal results for the dish.
Bottom Line
This Chardonnay sauteed mushrooms recipe is an absolute winner. It’s a side dish that pairs perfectly with chicken, beef, or even fish. The garlic buttery flavor paired with white wine sauce makes it an ideal addition to any meal.
When making this recipe, I highly recommend using a high-quality barrel-aged white wine like Applebee Chardonnay Mushrooms. It will add depth and complexity to the flavor profile of your sauteed mushrooms.
If you’re looking for a delicious and sophisticated way to elevate your dinner, then give this recipe a try. Trust me; your guests will be impressed by the gourmet taste of these sauteed mushrooms.
So next time you’re planning on making mushrooms as a side dish, remember to use this recipe to make the ultimate Chardonnay sauteed mushrooms that everyone will love. Don’t be afraid to experiment with different variations and substitutions; make it your own and enjoy!
Chardonnay Sauteed Mushrooms Recipe
Ingredients
- 2 lbs white button mushrooms
- 1/2 cup butter
- 1 (187 ml) bottle Chardonnay wine (mini bottle from 4 pack)
- 3 -4 tablespoons Worcestershire sauce (approx.)
- 1 tablespoon garlic, minced
- salt and pepper, to taste
Instructions
- Clean mushrooms and set aside.
- Melt butter in WOK or stainless steel frying pan. Slowly add the wine.
- Add the mushrooms.
- Sprinkle Worcestershire sauce over mushrooms. I like to make sure there is some over every mushroom.
- Sprinkle salt and pepper over mushrooms. Sprinkle minced garlic over all.
- Saute; stirring occasionally over high heat until mushrooms are tender and the sauce and wine is reduced, approximately 15 - 20 minutes.