Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Mushrooms with Herbs 3.6 (73) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Johnny Miller Prep Time: 20 mins Total Time: 20 mins Servings: 4 The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go. Cook Mode (Keep screen awake) Ingredients 3 tablespoons extra-virgin olive oil 12 ounces cremini mushrooms, stems trimmed Coarse salt and freshly ground pepper 2 garlic cloves, thinly sliced 1 tablespoon unsalted butter 2 teaspoons thyme leaves ⅓ cup dry white wine Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley Directions Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm. Originally appeared: Martha Stewart Living, October 2011 Rate It PRINT