Save A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.
I enjoy making this dish whenever I want to bring a taste of the forest to my dinner table; it's always a hit with guests.
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.
Save This recipe brings back warm family memories of autumn hikes and cozy dinners shared around the table.
Required Tools
Large skillet Wooden spoon or spatula Chefs knife Cutting board
Allergen Information
Contains dairy (butter) For dairy-free or vegan needs substitute plant-based butter or use only olive oil Always check ingredient labels for allergens
Nutritional Information
Calories: 120 Total Fat: 7 g Carbohydrates: 8 g Protein: 4 g
Save This dish is a simple yet elegant side that complements many main courses effortlessly.
Recipe Q&A Section
- → What types of mushrooms are best for this dish?
A mix of chanterelles, porcini, shiitake, and oyster mushrooms offers a rich variety of textures and flavors that complement the herbal and garlic notes.
- → Can I use dried mushrooms instead of fresh?
Dried mushrooms can be rehydrated and used, but fresh varieties deliver a more vibrant texture and flavor in this preparation.
- → Is it necessary to deglaze with white wine?
Deglazing with white wine adds acidity and depth, but you can substitute with vegetable stock for a non-alcoholic option.
- → How should I clean the mushrooms before cooking?
Gently brush off dirt with a soft brush or damp cloth to avoid soaking them, which helps maintain their texture.
- → Can this be made vegan-friendly?
Yes, replace the butter with plant-based butter or additional olive oil to keep the dish vegan without compromising flavor.
- → What are suitable pairings for this mushroom sauté?
This preparation pairs wonderfully with toasted bread, roasted meats, polenta, or a crisp white wine like Sauvignon Blanc.