Buttery Garlic & Herb Baby Buttons (Edit recipe)

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Baby button mushrooms cooked down with herbs, shallots, and garlic, in a combination of broth & wine. Finished with butter, they're glossy and deliciously addictive.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 2

Ingredients

4 Tbsp Butter, Unsalted, Divided 3 Tb + 1 Tb
.5 Tbsp Pepperoncini Peppers, Packed In Chili Oil
1 whole Extra Virgin Olive Oil, See Recipe
3 cloves Garlic, crushed & minced
1 sprig Rosemary, Fresh
3 sprigs Thyme, Fresh
1 whole Shallot, diced
227 grams Baby Button Mushrooms
.66 cup White Wine, I used Pinot Grigio
.25 cup Vegetable Broth, I used Pres Choice Plant-Based Chik'n
2 Tbsp Parsley, chopped
1 whole Himalayan Pink Salt, To Taste
1 whole Black Pepper, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, pepperoncini, 3 Tbsp. butter, garlic, rosemary, and thyme, in a 10" skillet set to just about medium heat. Once heated, stir and let the skillet sizzle for 30 seconds - 1 minute without browning. Add the shallots and a good pinch of both salt & pep. Stir and let those cook for a couple of minutes before adding the mushrooms to the skillet. Season the mushrooms with salt & pep, stir, and let those go 3 - 4 minutes.
Pour in the wine and let that bubble away as the mushrooms continue to cook. After reducing a bit, add the broth. The "sauce" will take about 10 minutes before it is reduced appropriately and the mushrooms are juicy and tender. Turn off the heat and add the remaining butter and parsley to the skillet. Toss to combine, taste, and season to your liking with salt & pepper.
Serve the skillet on the table and everyone can either tuck directly in to that skillet, dragging those juicy mushrooms through that buttery wine sauce, or serve them up as a small side to a meal.
I recommend serving the skillet up with some crispy bread for soaking up some of that buttery sauce. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	34 g
Carbohydrates:	28 g
Protein:	14 g
Cholesterol:	60 g
Sodium:	337 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.