Ingredients
Ingredients
- 1/4 cup extra virgin olive oil
- 8 garlic cloves, minced
- 2 pounds cremini mushrooms, quartered (908g)
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 3 sprigs fresh thyme
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook just until it begins to turn golden, releasing its fragrance without burning.
- Sauté the mushrooms: Add the quartered mushrooms to the skillet and increase the heat to medium-high. Season them with kosher salt and freshly ground black pepper. Cook, stirring and tossing occasionally, until the mushrooms release their juices and begin to brown, about 6 to 8 minutes.
- Add the wine and thyme: Pour in the dry white wine and add the thyme sprigs to the pan. Continue cooking until the liquid has nearly evaporated and the mushrooms are tender and flavorful, about 6 to 8 minutes more.
- Finish and serve: Remove the skillet from heat and take out the thyme sprigs. Stir in the chopped fresh parsley. Serve the sautéed mushrooms warm or at room temperature as a tapa or side dish.
Notes
- Use quality extra virgin olive oil for the best flavor.
- The dry white wine adds acidity and depth; a Spanish Albariño or Verdejo works well.
- These mushrooms can be served hot or at room temperature, making them a great make-ahead tapas item.
- For a vegan option, this recipe is already suitable as it contains no animal products.
- Adjust garlic amount according to taste preference; chopping finer releases stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, Spanish
- Diet: Vegetarian
