This is my stepdad Jimmy’s flexible, delicious recipe for sautéed mushrooms that I could eat with every meal. It’s delicious served over wild rice or as a side for any hearty, meaty dish. All of the measurements are flexible – if you like garlic, add more of that; if you prefer your mushrooms to be saucier, increase the wine and also the Worcestershire sauce.
Jimmy’s Sautéed Mushrooms
3 tbsp butter
1 onion, diced
4-8 cloves garlic, chopped or minced
16 ounces fresh mushrooms, sliced
One cup red box wine, plus more as needed
2-4 tbsp Worcestershire sauce
Melt the butter in a large skillet over medium heat. Add the onions and sauté, stirring frequently, until soft, about 5-10 minutes depending on the dice. Add the garlic and sauté for a minute, stirring constantly.
Add the mushrooms and stir to coat with the butter and onion mixture, letting the mushrooms brown for a few minutes. Add wine and Worcestershire sauce, stirring again to coat. Reduce heat to medium-low and cook, stirring regularly, for 20-30 minutes. Cook until the mushrooms have reduced, and try not to lick the pan once they’re gone.