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Sauteed Mushrooms with Herbs


The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, October 2011


  • 3 tablespoons extra-virgin olive oil
  • 12 ounces cremini mushrooms, stems trimmed
  • Coarse salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 teaspoons thyme leaves
  • 1/3 cup dry white wine
  • Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley


  1. Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.

  2. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

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