White Wine-Garlic Sauteed Mushrooms
photo by limeandspoontt
- Ready In:
- 3 green onions with tops, chopped
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 1 lb fresh mushrooms, sliced
- 1⁄4 cup dry white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- Saute green onion in butter until tender.
- Stir in remaining ingredients; cook, uncovered, over low heat 30 minutes or until mushrooms are tender.
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I made these for dinner guests to go with #32883 Greek pork loin. The wife of one of my guests is notoriously picky. I asked someone who knew them well what I could fix that she would eat (she won't eat anything smoked, peppered, with peppers, hot, spicy, not garden fresh, etc.) He said, "Don't even try. She hates everything." So I made these mushrooms. I asked everyone what they would rate this recipe on a scale of 1 to 5. Everyone else said 5. She said four (praise enough). But then I caught her eating what little was left out of the serving bowl with a spoon while I was cleaning up. That was enough to give it 5 stars.
Nurse Di, this is a fabulous side! The worcestershire sauce makes all the difference, it' really wonderful. I used sliced baby portabello mushrooms, but I don't know if that makes much difference...they were on sale! Thank you for a very flavorful addition to my filet! Also, an excellent potato topper.
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I did a mixture of sliced baby portobello mushrooms and white button mushrooms, and tweaked this great recipe by using a splash of dry vermouth instead of the white wine, and a bit more Worchestershire sauce, as I like bold flavors. Fantastic! I used the leftovers to fill an omelet the next day. Next time I might use more green onions. Thanks, Nurse Di!