Sautéed Chestnut Mushrooms
These Sautéed Chestnut Mushrooms have a nutty flavor and firm, meaty texture, cooked down in garlic butter with a splash of white wine and fresh thyme until deeply caramelized. Ready in just 15 minutes.
Servings: 4 servings
Ingredients
- 1 pound chestnut mushrooms trimmed
- 3 tablespoons butter
- 1 tablespoon olive oil
- Splash of white wine optional
- 2 cloves garlic minced
- A few sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Trim off the tough base where the chestnut mushroom cluster was attached, then separate or slice the mushrooms as desired. Wipe clean with a damp cloth rather than rinsing.
- Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms in a single layer and let them cook undisturbed for 3-4 minutes to develop a deep golden crust.
- Stir and continue cooking for another 2-3 minutes, until the mushrooms are caramelized all over.
- Pour in the white wine, if using, and let it bubble and reduce for about a minute, scraping up any browned bits from the bottom of the pan.
- Stir in the garlic and fresh thyme and cook for 1 more minute, just until fragrant.
- Season with salt and pepper to taste and serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
Nutrition
Calories: 133kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 75mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg
