White Wine and Garlic Mushrooms

  December 23, 2012  |    Blog

Mushrooms are one of our favorite foods. Crimini, white button, portabello, shitaki, you name it, we’re all over it. MushroomMushrooms are full of vitamins and minerals but low in calories, and they are a great ENERGY booster! They’re a great source of B vitamins which are needed to turn your food into energy. There are so many ways to eat mushrooms – with rice or pasta, on top of meat, as a side dish on their own, as a substitute for meat, you name it! Here is one of our favorite ways to prepare mushrooms, adapted from Haven’s Kitchen’s (a cooking school in Chelsea in NYC) Mushroom Bruschetta recipe:

White Wine and Garlic Mushrooms


  • 3 cups small crimini mushrooms, halved
  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 bay leaf
  • Salt, Pepper to taste
  • 1 small red onion finely chopped
  • 1 clove garlic, minced
  • 1 cup white wine
  • ½ cup vegetable stock (or as needed)
  • 1 tbsp mustard a l’ancienne


  1. Heat olive oil in a frying pan on medium-high heat. Once warm, add mushrooms, thyme, bay leaf salt, and pepper. Cook until they turn a golden brown, about 3-5 minutes.
  2. Once mushrooms are golden, add onions and garlic. Leave heat where it is for about 1 minute, but make sure not to burn the garlic.
  3. After about a minute, turn the heat down to a simmer and add the white wine. Let cook until the wine has cooked off, about 20-30 minutes. If the wine cooks off too quickly, add stock a little at a time to make sure there is enough liquid.
  4. Once cooked, remove the bay leaf and add the mustard and mix well.

Our favorite way to eat these mushrooms is on top of chicken along with some sauteed spinach (but you could use it on any meat). We also love it on pasta, with rice, or on its own. Haven’s Kitchen, where we learned the recipe, uses them as a bruschetta and tops it with a parmesan cheese–delish!

Do you have a crimini mushroom recipe you love? What’s your favorite way to eat mushrooms?

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