Save to Pinterest A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.
I have fond memories of gathering fresh mushrooms on autumn hikes and recreating this recipe to bring those woodland scents into my kitchen.
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 to Pinterest This recipe always brings back warm family moments shared over a meal highlighting the joy of simple natural ingredients.
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 to Pinterest Enjoy this elegant dish with fresh seasonal bread for a true taste of the forest.
Common Recipe Questions
- → What mushrooms work best in this dish?
A mix of wild mushrooms like chanterelles, porcini, shiitake, and oyster mushrooms delivers a complex, rich flavor profile.
- → Can I substitute butter in the cooking process?
Yes, for a vegan option, use plant-based butter or increase the olive oil to maintain richness.
- → How does white wine enhance the mushrooms?
Deglazing with dry white wine adds acidity and depth, balancing the earthy mushroom flavors while creating a delicate sauce.
- → What herbs are used to complement the mushrooms?
Fresh thyme and parsley bring bright, herbal notes that enhance the natural mushroom taste.
- → What are ideal serving suggestions for this dish?
This versatile side pairs well with roasted meats, polenta, or can be served on toasted bread as a savory topping.
- → How should I clean wild mushrooms before cooking?
Use a brush or damp cloth to gently remove dirt; avoid soaking to retain their texture and flavor.