Mushroom and White Wine Sauté

Serves: 4


  • 1 lb of Oyster Mushrooms sliced
  • ¼ cup unsalted butter
  • 2 tablespoons of Olive oil
  • 2 tablespoons of minced onion
  • 1 tablespoon of minced garlic
  • 2 tablespoons of minced fresh parsley
  • ½ cup of dry white wine or chicken broth
  • Salt and pepper to taste


  1. Trim and discard tough stems and slice mushrooms
  2. In a large sauté pan over medium heat melt butter with olive oil
  3. Add onion and garlic and sauté stirring frequently until softened
  4. Add mushrooms and sauté until golden about 8 minutes
  5. Add parsley and wine or broth, stir well and cook for 2 minutes longer. Season to taste with salt and pepper.