Garlic Sautéed Mushrooms

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings

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.


1tablespoon butter
8ounces white button mushrooms, finely chopped
2 garlic cloves, roughly chopped
1/2cup dry white wine
1tablespoon fresh thyme or 1/2 teaspoon dried
1/4teaspoon salt
Freshly ground black pepper


  1. 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.



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