Mediterranean-style white button mushrooms, sautéed with fresh herbs and garlic. Quick and easy light appetizer, ready in under 30 minutes on the stove top. A vegetarian one pan wonder appetizer for potlucks, parties or a quiet family dinner.
Sautéed baby mushrooms, kissed with herby butter and just the right amount of sizzle. Golden, fragrant, and ready in minutes — the kind of side that quietly steals the show. Mediterranean diet–friendly (though let’s be honest, it’s more of a lifestyle than a rulebook).
CHECK OUT MY RECIPE FOR German Stuffed Mushrooms (Vegetarian) or this special appetizer called Christmas Market Creamy Braised Mushrooms (Weihnachtsmarkt Champignons).
Ingredients and Substitutions
- White button mushrooms – choose the smallest possible mushrooms at the store.
- Garlic cloves, minced – gives incredible flavor
- Onion, finely minced – optional ingredient, but very tasty – I use all types of onions
- Butter, melted – or substitutive with extra virgin olive oil. Just make sure to never bring to frying temperature.
- Fresh thyme, leaves only – or dried works too.
- Dry white wine – alcohol evaporates during cooking but the taste it gives is, mmm!
- Salt to taste
- Cayenne pepper to taste a few grinds
What are button mushrooms?
A type of cultivated mushroom that is small, round and comes in white or brownish color. It’s regarded as the least matured variety of white/brown mushrooms due to its size. Button mushrooms are perfect for sautéing and adding to soups, stews and casseroles.
TIPS: How to sauté mushrooms?
- Always use a skillet with a lid to preserve the nutrients and natural taste of mushrooms.
- If mushrooms have a lot of dirt on, leave them to sit in a bowl of cold water with a tbs. of all purpose flour. Then wash under running water – dirt comes off much easier that way.
- Another thing to consider for this recipe is the pan you use. I have found that sautéing baby mushrooms on stove top works best if I use a non-stick pan with lid. Fresh herbs infuse the mushrooms with fine aroma + nutrients do not go out of the window. Win, win!
- Freeze mushroom stems for another meal (like stew or soup). No waste policy in my household.
Mediterranean Butter Mushrooms, sautéed with herbs and garlic
Ingredients
- 500 g white button mushrooms, small
- 2 garlic cloves minced
- 1 onion, finely minced optional
- 4 tbsp. butter melted
- 2 tsp. fresh thyme leaves only
- 1/2 cup dry white wine
- pink salt to taste
- cayenne pepper to taste a few grinds
Instructions
- Wash button mushrooms well under cold water and remove stems (see tips).
- Preheat pan on the stove, then reduce heat to medium and add butter (to melt it if hard). Then, add minced garlic and onions (if added) and sauté for 1-2 minutes while stirring with a wooden spoon.
- Next, add button mushrooms and sauté (under a lid) for 5-7 minutes. Then, add white wine and thyme leaves and sauté again for another 5 minutes. Stir mushrooms (or shake pan) as needed to prevent from burning.
- Remove from stove when mushrooms start to form a brown-ish coating. Sprinkle with salt and black pepper and stir to incorporate. Serve immediately.
Notes
- Freeze mushroom stems for another meal (like stew or soup).
- Always use a skillet with a lid to preserve the nutrients and natural taste of mushrooms.
- If mushrooms have a lot of dirt on, leave them to sit in a bowl of cold water with a tbs. of all purpose flour. Then wash under running water – dirt comes off much easier that way.
Nutrition
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Tasty and useful