Pan-Cooked Sauteed Mushrooms



  1. Rinse the mushrooms and trim.
  2. Set them round side up and cut downward into slices.
  3. Put the oil in a skillet over medium heat.
  4. When hot, add the mushrooms and sprinkle them with salt and pepper.
  5. Cook, stirring occasionally, until the mushrooms have released their liquid, become tender, and the pan is beginning to dry out again, 10 to 15 minutes.
  6. Pour in 1/2 cup wine.
  7. For moist mushrooms without any sauce, stir in 1/4 cup.
  8. Let the liquid bubble and evaporate for 1 minute, stirring the bottom of the pan to scrape up any browned bits, then turn the heat down to low.
  9. When the mushrooms are done, stir in the garlic and parsley and cook for just 1 minute more.
  10. Taste and adjust the seasoning with salt or pepper and serve hot, warm, or at room temperature.