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  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil, divided
  • 2 pounds baby bella mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper flakes
  • fine sea salt and freshly-ground black pepper
  • 1/2 cup dry white wine
  • optional: freshly-grated Parmesan cheese, for topping


  1. Brown the mushrooms. Melt half of the butter and olive oil in a large sauté pan over medium-high heat. Add half of the mushrooms and cook, flipping occasionally, until browned. Transfer the cooked mushrooms to a clean plate and set aside. Repeat with the remaining butter, olive oil and mushrooms, cooking until browned. 
  2. Sauté the garlic. Return the previously cooked mushrooms to the pan, along with the garlic, thyme and red pepper flakes. Season the entire mixture generously with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the garlic is fragrant.
  3. Simmer in wine. Add the white wine and stir to combine. Cook for 2-3 additional minutes, stirring occasionally, until the wine has reduced by about half. Taste and season with additional salt and pepper if needed.
  4. Serve. Serve warm, topped with a sprinkling of freshly-grated Parmesan and an extra twist of black pepper, and enjoy!