White Wine Sautéed Mushrooms
A major challenge to grape production is controlling powdery mildew. A recent study published in the journal E3S Web of Conferences, found that organic management was just as effective as conventional chemical control and the grapes under organic management had more polyphenols. Polyphenols are antioxidants that have been linked to protection against cancers, heart diseases, diabetes, osteoporosis and neurodegenerative diseases. So when you can, choose from the organic section of your store’s wine selection for increased health benefits.
The key to a well-browned mushroom is cooking on really high heat so that liquid released from the mushrooms as they cook will evaporate quickly instead of pooling in the pan, causing the mushrooms to steam instead of sauté.
- Cooking oil suitable for high heat like clarified butter, rice bran oil, grapeseed oil or olive oil that’s not extra virgin
- Mushrooms of your choice: a mix of fresh wild mushrooms is great, but white or brown button will be delicious, too
- Salt and black pepper to taste
- Minced garlic to taste
- Dry white wine
- Fresh herbs of your choice: thyme and parsley pair well
- Clean mushrooms by either wiping them off with a paper towel or cloth, or by rinsing and pat-drying.
- Slice mushrooms no thinner than ¼ inch because they will shrink while cooking.
- Heat pan on high and make sure the pan is fully heated before adding cooking oil and mushrooms.
- Add oil and then add mushrooms one handful at a time. Once the handful is browned, push them to the side and add more. The already cooked mushrooms will be fine and this method helps to not overcrowd the pan and cause steaming.
- Add salt and black pepper as you cook to taste.
- Once all the mushrooms are browned, add minced garlic and cook for another minute, stirring constantly.
- Add fresh herbs and stir.
- De-glaze the pan with wine at the end or at any point when the all the moisture cooks off the mushrooms. To de-glaze, just add a splash of the wine to remove the browned liquid that is stuck to the pan. If you like a strong wine flavor, you can add more at the very end to make it a bit more saucy.
- Serve alongside your favorite main dish like roasted or grilled meat/meat substitute, or on top of pasta or potatoes.