Pin A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.
I first served this to my family on a chilly autumn evening and it brought the comforting flavors of the forest right to our kitchen table
Ingredients
- Wild Mushrooms: 500 g mixed wild mushrooms (chanterelles porcini shiitake oyster)
- Aromatics & Herbs: 2 tbsp unsalted butter 1 tbsp olive oil 2 shallots finely chopped 2 garlic cloves minced 1 tbsp fresh thyme leaves 1 tbsp fresh parsley chopped
- Deglaze & Finish: 60 ml dry white wine Salt and freshly ground black pepper to taste
- Garnish: 1 tbsp chives finely sliced (optional) Zest of 1/2 lemon (optional)
Instructions
- Step 1:
- Clean the mushrooms gently with a brush or damp cloth trim and slice large pieces if needed
- Step 2:
- Heat the butter and olive oil in a large skillet over medium-high heat
- Step 3:
- Add the shallots and sauté for 2 minutes until translucent
- Step 4:
- Stir in the garlic and cook for 30 seconds until fragrant
- Step 5:
- Add the mushrooms and thyme sauté for 5 7 minutes stirring occasionally until the mushrooms are golden and most liquid has evaporated
- Step 6:
- Deglaze the pan with white wine scraping up any browned bits cook for 2 3 minutes until the wine has mostly reduced
- Step 7:
- Season with salt and pepper Remove from heat and stir in the parsley
- Step 8:
- Transfer to a serving dish garnish with chives and lemon zest if desired Serve immediately
Pin This recipe always brings back memories of gathering mushrooms during family hikes and sharing stories over a warm meal
Notes
Substitute any combination of wild or cultivated mushrooms based on availability Delicious served on toasted bread alongside roasted meats or as a topping for polenta For a vegan version use plant-based butter or extra olive oil Pair with a chilled glass of Sauvignon Blanc or Chardonnay
Required Tools
Large skillet Wooden spoon or spatula Chefs knife Cutting board
Nutritional Information
Calories 120 Total Fat 7 g Carbohydrates 8 g Protein 4 g per serving
Pin Serve immediately to enjoy the mushrooms at their best tender and flavorful
Recipe Q&A
- → What types of mushrooms work best?
A mixture of chanterelles, porcini, shiitake, and oyster mushrooms offers a complex and earthy flavor, but any wild or cultivated mushrooms can be substituted.
- → Can I make this dish vegan?
Yes, replace the butter with a plant-based alternative or use additional olive oil to keep it vegan-friendly without sacrificing richness.
- → How long should I sauté the mushrooms?
Cook for about 5 to 7 minutes until the mushrooms are golden and most of their moisture has evaporated, enhancing their natural flavor.
- → What does deglazing with white wine add?
Deglazing with dry white wine lifts browned bits from the pan, adding a subtle acidity and depth that complements the mushrooms' earthiness.
- → What are good serving suggestions?
Serve alongside roasted meats, polenta, or toasted bread; it also pairs nicely with a chilled glass of Sauvignon Blanc or Chardonnay.