You are here: Home » Recipes » Garlic Sautéed Mushrooms Garlic Sautéed Mushrooms Recipe by Serena Ball, RDKitchen Tested Yield 4 servings Try this duxelle on steak, hamburgers or crostini or in an omelet or pasta. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail In the food world, this is called a “duxelle,” a mixture of finely chopped mushrooms, shallots and herbs that serves as a versatile filling or topping for lots of foods. Ingredients 1 tablespoon butter8 ounces white button mushrooms, finely chopped2 garlic cloves, roughly chopped1/2 cup dry white wine1 tablespoon fresh thyme or 1/2 teaspoon dried1/4 teaspoon salt Freshly ground black pepper Instructions Heat butter in a large heavy skillet over medium-high heat until foam subsides. Add mushrooms and sauté until they begin to brown, 6 to 8 minutes. Add garlic, wine, thyme, salt and pepper; cook until about half the liquid evaporates, 6 to 8 minutes more.