Sautéed Mushrooms with Thyme and White Wine

Sautéed Mushrooms with Thyme and White Wine are a classic French dish that is both simple to make and incredibly flavorful. The mushrooms are cooked in olive oil until they are browned and tender, and then they are deglazed with white wine. The thyme adds a subtle herbaceous flavor to the dish, and the salt and pepper bring out the natural flavors of the mushrooms. This dish can be served as a side dish or as a main course.

The origins of Sautéed Mushrooms with Thyme and White Wine are shrouded in mystery. Some say that the dish was first created by French peasants in the Middle Ages, while others claim that it was invented by a chef at a royal court in the 18th century. Regardless of its origins, this dish has become a staple of French cuisine and is enjoyed by people all over the world.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the mushrooms, onion, and garlic and cook until the mushrooms are browned and the onion is softened.
3. Stir in the thyme and white wine and cook until the wine has reduced by half.
4. Season with salt and pepper to taste.
5. Serve hot.

Why It Works

• The combination of mushrooms, onions, garlic, thyme, and white wine creates a complex and flavorful dish.
• The mushrooms are cooked until they are browned and tender, which gives them a rich and meaty flavor.
• The onions and garlic add sweetness and depth to the dish.
• The thyme adds a subtle herbaceous flavor that complements the other ingredients.
• The white wine deglazes the pan and adds a touch of acidity to the dish.