This side dish of Italian sauteed mushrooms in garlic and wine is a simple Italian side dish that is easy to make. The addition of garlic and white wine adds so much flavor to these Italian mushrooms and it pairs well with so many meals.
My family absolutely loves this recipe. I like to make these Italian mushrooms (funghi in Italian) as a side dish to meat which is how I first had it years ago when I was in Sienna. In Italy, mushroom season is in the Fall and all sorts of delicious wild mushrooms are foraged and used in the cooking at all the restaurants and in people's homes.
It is about eating seasonally in Italy and in the Fall, especially in Central Italy, where mushrooms are abundant, it is all about mushrooms! When I tried this dish for the first time, it was made with porcini mushrooms which can be easily found in Italy.
Where I live, porcini mushrooms are pricey so I use cremini mushrooms (just like with my mushroom pappardelle pasta) which make a great alternative. All the flavors are still the same and it is just as delicious. The ingredients are also so simple (every Italian's favorite way of cooking) and they all work amazingly together.
I will show you how to make these delicious Italian mushrooms and as always, my best tips which I share below! Serve this with a roasted pork loin or fresh tuna steak seared on the stovetop for a complete and delicious meal!
What You Will Need
Just a few basic Italian ingredients are all you need to make these sauteed mushrooms. Here is a list and the full recipe is below:
- Baby Bella mushrooms. They are also called cremini mushrooms. I prefer these since they have a little more flavor than button mushrooms and are an affordable option for porcini mushrooms.
- Italian white wine. A dry Italian white wine like Pinot Grigio or Gavo is perfect.
- Fresh garlic. Now is not the time for powdered garlic. Make sure to use fresh!
- Extra Virgin Olive Oil.
- Kosher salt. Please read my best tips below on when to add this so you do not end up with tough mushrooms.
- Lemon. This brightens the flavor. If you have tried my sauteed Italian zucchini, it is bright just like that.
How To Make Sauteed Mushrooms With Garlic and Wine
Here is how to make these mushrooms.
Once those mushrooms have cooked in the wine for a bit and the wine is reduced by half, you add the salt. Not during the cooking but at the very end before serving. I explain why in more detail below.
My Best Tips!
Here are my tried and true tips for making these Italian mushrooms perfect every time:
- Salt the mushrooms at the very end! If you have had a problem with tough mushrooms, this will fix that. Salting mushrooms too early will toughen them up so wait until the very end to do this.
- Don't overcook. You only want to cook the mushrooms long enough so that the wine reduces by half and that is it. If you cook them too long, they will get mushy.
- Do not cut the mushrooms into slices! The mushrooms cook down a lot and if you cut them into slices it will cause them to get mushy quickly. I like to cut the mushrooms in half or leave them whole depending on the size.
- Make sure to clean the mushrooms first. Unfortunately, mushrooms come with a little dirt so make sure to brush that off with a dry paper towel or mushroom brush before cooking them.
Storing
These Italian mushrooms store really well. I like to make a big batch and reheat them throughout the week for lunch or a snack. Just let them come to room temperature then store in an air-tight container in the fridge for up to one week.
They are best reheated in a small saucepan over medium heat until heated through (about 5 minutes).
More Italian Recipes With Mushrooms
Italian Sauteed Mushrooms With Garlic And Wine
Ingredients
- 16 ounces Whole Baby Bella Mushrooms cut in half and cleaned
- ½ cup Italian white wine
- 6 cloves Garlic finely diced
- 3 tablespoon Olive oil
- 1 Large lemon juiced
- 1 teaspoon Kosher salt plus more to taste
Instructions
- In a medium saucepan over medium heat, add the olive oil.3 tablespoon Olive oil
- Now add the mushrooms and stir to coat them in the olive oil and cook for about 3 minutes.16 ounces Whole Baby Bella Mushrooms
- Add wine, lemon juice and garlic , then mix well and allow to simmer over medium heat.½ cup Italian white wine, 1 Large lemon, 6 cloves Garlic
- Cook the mushrooms until the liquid is reduced by half, about 5 minutes.
- Add salt and mix well.1 teaspoon Kosher salt
- Taste for any additional seasoning.
- Serve immediately.
Ashley says
I love Sienna too! This is such a great, easy recipe. I made it to serve over steak and it was such a hit. Thanks for the great recipe!
kisitalian says
Sienna is one of my favorite areas 🙂 I am so glad you enjoyed it!
justine says
Came out great, even my girls said they wanted them again with steak this weekend.
kisitalian says
I love hearing that 🙂 I am so glad everyone enjoyed it!
Sarah Stone says
This was amazing! The flavor was great and easy to make, but my absolute FAVORITE thing about this recipe is that the measurements of each ingredient was at the end of each step!!!
kisitalian says
I am so glad you enjoyed them Sarah! I'm glad the measurements with the instructions were helpful too 🙂