Sautéed Mushrooms With Sage and Wine
Simple sautéed mushrooms get great flavor from sage, butter, and a splash of wine. Serve them over rice or polenta with Parmesan cheese.
Ingredients
- 4 tbsp unsalted butter
- 2 pounds mushrooms
- ¼ cup sage leaves, coarsely chopped
- 2 tbsp dry white wine
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 to 3 tbsp grated Parmesan cheese (optional), for garnish
Recommended Equipment
Instructions
- Clean the mushrooms and trim stems. Slice them thickly.
- Melt the butter in a sauté pan over medium heat.4 tbsp unsalted butter
- When the butter stops foaming, add the mushrooms and cook for about 4 to 5 minutes or until they have released their liquid and are beginning to brown. Add the sage and cook for 1 to 2 minutes longer. Deglaze with the wine and scrape up any brown bits. Let the wine reduce until nearly gone.2 pounds mushrooms | 1/4 cup sage leaves | 2 tbsp dry white wine
- Taste and season the mushrooms with kosher salt and freshly ground black pepper. Finish with freshly grated Parmesan cheese, if desired.Freshly ground black pepper | 2 to 3 tbsp grated Parmesan cheese (optional) | Kosher salt
Nutrition
Calories: 112kcalCarbohydrates: 5gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 485mgPotassium: 493mgFiber: 2gSugar: 3gVitamin A: 248IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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