Roast Mushrooms with Butter and White Wine
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Ok so in full disclosure this recipe was a bit of a random trial, but it turned out unbelievable! This Roast Mushrooms with Butter dish involved the use of leftover Mushrooms, Butter, and White Wine from previous other dishes (ok the White Wine we may just have been drinking!)

We had prepared a Butter Poached Lobster using the poaching sauce of Butter, White Wine and a little bit of Salt. The sauce ended up tasting delicious on that Lobster but we had a bunch of it leftover. Also leftover – some beautiful Enoki Mushrooms which we had previously used in an Oven Roasted Mushroom dish (recipe link coming soon). The Enoki weren’t the greatest addition to that dish so we thought, why not drown them in Butter and White Wine sauce then roast them? Well, we did, and it was amazing!

Roast Mushrooms with Butter top down view

The Enoki Mushroom don’t require a long roast – 10 minutes on a high heat is more than enough. The Butter and White Wine do all kinds of amazing things to those Mushrooms when being roasted and they turn out delicious. This is a fantastic Mushroom dish as a side and we’d highly recommend giving it a try!

Recipe Details


2 – 4 people

Prep time

5 minutes

Cooking time

18 minutes

Total time

23 minutes

Roast Mushrooms with Butter and White Wine Recipe


  • 1 Large Enoki Mushroom (approx. 2 cups)
  • 6 Tbsp. Unsalted Butter
  • 1 cup White Wine
  • 4 Garlic Cloves, peeled
  • 1 tsp. Salt
  • pinch of Finishing Salt


  1. Combine the White Wine, Butter, and Salt into a saucepan over a medium / low heat. Slowly melt the butter and cook the mixture to draw out the alcohol from the wine, stirring continuously
  2. After about 5 minutes your Sauce should be ready so reduce the heat to low as you prepare the Enoki Mushroom
  3. Prepare the Enoki Mushrooms by cutting off the cap (the bit at the end of the Mushrooms holding them all together). Ideally, keep the Mushrooms so that several of the stems are still connected, however the total Mushroom is broken up enough so form several nice pieces
  4. Turn the Saucepan heat up to a medium / high then add the Mushrooms. Stir continuously for 2-3 minutes. We want the Mushrooms to begin to color and absorb all that lovely Butter and Wine
  5. Next, place the Mushrooms on an oven tray and drizzle over the remaining butter sauce on top. Add the Garlic then roast the Mushrooms in a pre-heated oven at 400 degrees for 10 minutes
  6. Remove from the oven, place into a serving bowl and sprinkle with some flaky Finishing Salt

So, turns out Butter Poaching ingredients other than Lobster turns out pretty well too! Look out for more Butter Poached recipes on Dinnertime Somewhere very soon!

Try pairing these beautiful Mushrooms with some of our delicious Dinner recipes here. Happy cooking!

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