Classic Sautéed Mushrooms with Garlic, Thyme & Red Wine

How to Make Classic Sautéed Mushrooms with Garlic, Thyme & Red Wine

1. 1

   Step 1: Choose and prep the mushrooms

   Select a mix of mushrooms for texture and flavor—cremini or button for body, shiitake for savory depth, and oyster or chanterelle for delicate perfume. Wipe mushrooms with a damp towel or use a soft brush to remove debris; avoid soaking. Trim stems and slice larger caps into 1/4–1/2-inch pieces or tear wild mushrooms by hand so pieces are similar in size for even cooking.

   For this step

   • 1 lbMixed mushrooms (cremini, shiitake, oyster or chanterelles), trimmed and sliced or torn
   
2. 2

   Step 2: Heat the pan and add fats

   Set a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the butter and olive oil and let the butter foam and the mixture shimmer—the oil raises the smoking point so you can sear without burning.

   For this step

   • 2 tbspUnsalted butter
   • 1 tbspOlive oil
3. 3

   Step 3: Sweat shallot, garlic and thyme

   Add the minced shallot to the hot pan and cook, stirring, for about 1 minute until fragrant and just translucent. Add the garlic and thyme and cook 20–30 seconds more—do not let the garlic brown, as it will continue to cook when the mushrooms are added.

   For this step

   • 1 eachLarge shallot, finely minced
   • 2 clovesGarlic cloves, minced
   • 4 sprig(s)Fresh thyme sprigs (leaves stripped or 1 tsp dried)
   
4. 4

   Step 4: Sear mushrooms without steaming

   Add the prepared mushrooms in a single layer (work in batches if needed to avoid crowding). Let them sit undisturbed 2–3 minutes so a brown crust forms, then stir or toss and continue to cook 3–4 minutes until deeply browned. Season with kosher salt and freshly ground black pepper toward the end of searing so moisture releases and browning concentrates.

   For this step

   • 3/4 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
5. 5

   Step 5: Deglaze and finish the pan sauce

   Pour in the red wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer 1–2 minutes until the wine reduces slightly and the pan is glossy; remove from heat and taste for seasoning. If you prefer a richer finish, swirl in an extra teaspoon of butter off the heat.

   For this step

   • 1/4 cupDry red wine (Cabernet, Merlot or Pinot)
   
6. 6

   Step 6: Serve and make-ahead notes

   Stir in the chopped parsley if using and transfer to a warm dish; serve alongside grilled or roasted beef. Make-ahead: cool completely, refrigerate in an airtight container up to 24 hours, then reheat gently in a hot skillet (add a splash of wine or a pat of butter) to refresh the glaze. To avoid steaming during reheating, reheat in a wide skillet over medium-high heat and do not cover.

   For this step

   • 2 tbspFresh parsley, chopped (optional)
   

1. Select a mix of mushrooms for texture and flavor—cremini or button for body, shiitake for savory depth, and oyster or chanterelle for delicate perfume. Wipe mushrooms with a damp towel or use a soft brush to remove debris; avoid soaking. Trim stems and slice larger caps into 1/4–1/2-inch pieces or tear wild mushrooms by hand so pieces are similar in size for even cooking.
2. Set a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the butter and olive oil and let the butter foam and the mixture shimmer—the oil raises the smoking point so you can sear without burning.
3. Add the minced shallot to the hot pan and cook, stirring, for about 1 minute until fragrant and just translucent. Add the garlic and thyme and cook 20–30 seconds more—do not let the garlic brown, as it will continue to cook when the mushrooms are added.
4. Add the prepared mushrooms in a single layer (work in batches if needed to avoid crowding). Let them sit undisturbed 2–3 minutes so a brown crust forms, then stir or toss and continue to cook 3–4 minutes until deeply browned. Season with kosher salt and freshly ground black pepper toward the end of searing so moisture releases and browning concentrates.
5. Pour in the red wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer 1–2 minutes until the wine reduces slightly and the pan is glossy; remove from heat and taste for seasoning. If you prefer a richer finish, swirl in an extra teaspoon of butter off the heat.
6. Stir in the chopped parsley if using and transfer to a warm dish; serve alongside grilled or roasted beef. Make-ahead: cool completely, refrigerate in an airtight container up to 24 hours, then reheat gently in a hot skillet (add a splash of wine or a pat of butter) to refresh the glaze. To avoid steaming during reheating, reheat in a wide skillet over medium-high heat and do not cover.