Baby Portobello Mushrooms Recipe

Prepare the Mushrooms

Clean the baby portobello mushrooms by wiping them with a damp cloth. Remove the stems and slice the mushrooms in half if they are large.

Melt the Butter

In a large skillet, melt 3 tablespoons of butter over medium heat until it is fully melted and begins to bubble.

Sauté the Garlic

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Cook the Mushrooms

Add the baby portobello mushrooms to the skillet, stirring well to coat them in the butter and garlic. Cook for about 5-7 minutes, or until the mushrooms are tender and have released some of their moisture.

Add Sherry and Wine

Pour in 1 cup of sherry and 1 cup of white wine. Stir to combine and allow the mixture to simmer for another 5 minutes until the liquid has reduced slightly.

Season the Mushrooms

Sprinkle the sautéed mushrooms with 2 teaspoons of fresh thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well to ensure the mushrooms are evenly seasoned.

Serve

Remove the skillet from heat and serve the sautéed baby portobello mushrooms warm as a side dish or over pasta, rice, or toasted bread.