Herbed Mushrooms with White Wine

Herbed Mushrooms with White Wine

153
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"Mushrooms are sauteed with your favorite herbs and white wine. Mmm!"

Ingredients 25 m {{adjustedServings}} servings 57 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
  2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
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Reviews 153

  1. 226 Ratings

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naples34102
4/12/2010

While I always make sauteed mushrooms when Hubs grills steaks, I've never seasoned them quite like this, nor have I cooked them with wine. These had such great flavor! Hubs and I both enjoyed them. So you don't boil or stew the mushrooms, make sure your heat is up high enough when you add the wine so that it reduces quickly. I added the chives just before serving to retain their color and flavor.

Honey
3/15/2007

Add a little butter near the end to finish the dish -- also, use a variety of mushrooms for a little extra boost...I don't salt the mushrooms until the very end, as it draws out too much moisture during the saute process..sprinkle with a little fresh chopped parsley and if you like, a little grated parmeseean cheese.

marywether07
11/17/2006

Mmmm. I just finished eating a plate full of "herbed mushrooms with white wine" and I am still a little dizzy from how delicious they were! They had all the incredible flavor you'd expect from some fancy restaurant and yet I made them in my own home for about two bucks and in about five minutes. Amazing. With garlic, white wine and olive oil you just can't go wrong. The 'shrooms were meaty and delicious. note: I used half butter half olive oil another note: learn from my mistake and don't add the garlic early! It will burn and get bitter. (Even with the toasty garlic though, this was SO yummy).