As I get back into the routine of sharing recipes, I’m realizing something: not every dish needs to be perfectly planned, styled, or polished.
Truthfully, some of my favorite dishes come together completely on the fly with a little inspiration and a few fresh ingredients.
These mushrooms are the perfect example.
I had no idea what I was making when I started, but a few ingredients were calling my name…
Mushrooms. Garlic. Fresh thyme and oregano (straight from the garden). White wine. Butter.
And just like that, these delicious herbed mushrooms were born!
Here’s how I made them:
Mushrooms & Garlic: Slice one 8-oz container of cremini mushrooms and 2 cloves of garlic.
Get the pan hot: Heat a large sauté pan over medium-high heat and add a couple tablespoons of olive oil.
Sear the mushrooms: Add the mushrooms in a single layer and let them develop a golden-brown sear before stirring. Season lightly with salt and pepper.
Add the aromatics: Toss in the garlic, a sprig of fresh thyme, and a few oregano leaves. Lower the heat slightly and sauté gently until fragrant.
Deglaze: Add a good glug of white wine (that’s a technical culinary term, obviously). Probably around 1/3 of a cup. But is there really such a thing as too much wine?!? I used White Haven Sauvignon Blanc because that’s what I happened to be drinking. Cheers! Let the wine simmer and reduce until almost all the liquid has evaporated.
Finish with butter: Turn off the heat and add a generous knob of butter (another highly technical term). I used about 1½ tablespoons.
Gently swirl the pan until the butter melts and creates a silky, glossy sauce that coats the mushrooms.
And that’s it. Simple ingredients + a little inspiration = something absolutely delicious.
Serve them alongside grilled steak, roasted chicken, spoon them over toasted sourdough slathered with ricotta, or just eat them straight out of the pan. No judgment here. They make a quick and versatile side dish for any occasion.
A little reminder that good food doesn’t have to be complicated. Sometimes the best recipes aren’t really recipes at all.