Save A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.
This dish transports you to a serene stroll through the woods, each bite bursting with fresh forest essence and delicate herbs.
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
- Clean Mushrooms:
- Clean the mushrooms gently with a brush or damp cloth trim and slice large pieces if needed
- Heat Fat:
- Heat the butter and olive oil in a large skillet over medium high heat
- Sauté Shallots:
- Add the shallots and sauté for 2 minutes until translucent
- Add Garlic:
- Stir in the garlic and cook for 30 seconds until fragrant
- Cook Mushrooms:
- Add the mushrooms and thyme sauté for 5 7 minutes stirring occasionally until the mushrooms are golden and most liquid has evaporated
- Deglaze:
- Deglaze the pan with white wine scraping up any browned bits cook for 2 3 minutes until the wine has mostly reduced
- Season:
- Season with salt and pepper Remove from heat and stir in the parsley
- Serve:
- Transfer to a serving dish garnish with chives and lemon zest if desired Serve immediately
Save This recipe creates warm family moments gathered around the table tasting the earthy flavors together.
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 per serving
Save This dish is perfect to elevate simple weeknight dinners or impress guests with minimal effort
Recipe Questions & Answers
- → What types of mushrooms work best?
Use a mix of chanterelles, porcini, shiitake, and oyster mushrooms for depth and variety in flavor and texture.
- → Can I substitute the white wine?
Yes, use vegetable broth or a splash of lemon juice to deglaze if you prefer a non-alcoholic option.
- → How do I ensure mushrooms are cooked properly?
Sauté them until golden and tender, making sure most of the liquid evaporates for concentrated taste.
- → Is this suitable for a vegetarian or gluten-free diet?
Yes, it fits both vegetarian and gluten-free preferences, especially when using pure butter and no gluten-containing sides.
- → What are good serving suggestions?
Serve alongside roasted meats, on toasted bread, or as a topping for creamy polenta or grains for a balanced plate.
- → Can I make this vegan?
Replace butter with plant-based alternatives and use olive oil to keep the dish vegan-friendly without sacrificing flavor.