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Pop Pop's Fried Mushrooms
Fried sliced mushrooms are one of those quietly magnificent dishes that reward you far more than their humble ingredients suggest.
When the mushrooms hit a hot pan, their moisture evaporates, concentrating their earthy aroma while allowing their edges to crisp and caramelize.
Adding a touch of butter, and a splash of wine, and suddenly you have a dish that tastes like it wandered out of a countryside bistro.
Historically, fried mushrooms appear in cuisines across Europe and Asia, often as a way to highlight seasonal foraged varieties. In French and Eastern Europe, they’re a staple side dish; and in East Asia, quick-fried mushrooms are prized for their meaty bite.
This long culinary lineage speaks to their universal appeal—wherever mushrooms grow, people have figured out that frying them unlocks their deepest character. Their versatility and timelessness make them a dish worth revisiting again and again.
Fried sliced mushrooms shine as a side dish,
especially with grilled steaks, chops or ribs.
Ingredients
2-8 Oz packages of fresh White or Bella Mushrooms, cleaned and sliced.
Following Alton Brown's advice, it is OK to rinse the mushrooms. They are already moist internally, and are being cookid in wine; both of which need to be boiled off anyway.
3/4 Cup Marsala Wine
Drinking wine, not cooking wine
3 Cubes or 3 Tsp. granulated Beef Bouillion
Salt to taste
Olive oil and 2 or 3 pats of butter for frying
10 min
Prep Time:
20 min
Cook Time:
30 min
Total Time:
Tags:
2
Servings:
Sides
Course:
Human
Human or Dog:
Published:
July 13, 2026
Instructions
1. Heat the Olive oil in a frying pan over low heat; add the butter to melt.
2. Add the sliced mushrooms. Sprinkle with a pinch of salt to help de-water the mushrooms.
3. Add the wine and Beef Boullion.
4. Turn the heat up to high.
The mushrooms will shed a large quantity of water into the wine.
5. Cook the mushrooms, stirring frequently, until most of the water is removed and only the oil and butter remain.
Watch carefully, once the water is gone, the mushrooms can go from brown to burned quickly.
6. Reduce the heat to medium and sauté the mushrooms, stirring occasionally, until they brown sightly.
Notes/Variations
Notes:
Dog Commentary: