What types of mushrooms work best?

A mix including chanterelles, porcini, shiitake, and oyster mushrooms provides varied textures and rich woodland flavors.

Can I substitute the white wine?

Yes, a splash of vegetable broth or a light vinegar can be used to deglaze if avoiding wine.

Gently brush off dirt with a mushroom brush or use a damp cloth; avoid soaking to maintain texture.

Replacing butter with plant-based alternatives or extra olive oil makes this vegan-friendly without altering taste.

This mushroom sauté complements roasted meats, polenta, or crusty toasted bread for a balanced side.

Thyme and parsley lend fresh earthiness, but rosemary or tarragon can offer interesting flavor variations.

A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.

This recipe reminds me of peaceful hikes through the forest collecting mushrooms with family.

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)

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.

This dish always brings back warm family dinners around the table after a long day.

Large skillet wooden spoon or spatula chefs knife cutting board

Contains dairy butter For dairy-free or vegan needs substitute plant-based butter or use only olive oil Always check ingredient labels for allergens

Calories 120 Total Fat 7 g Carbohydrates 8 g Protein 4 g per serving

Enjoy this simple yet flavorful dish as a perfect side for your meals any day of the week.

→ What types of mushrooms work best?: A mix including chanterelles, porcini, shiitake, and oyster mushrooms provides varied textures and rich woodland flavors.
→ Can I substitute the white wine?: Yes, a splash of vegetable broth or a light vinegar can be used to deglaze if avoiding wine.
→ How should mushrooms be cleaned?: Gently brush off dirt with a mushroom brush or use a damp cloth; avoid soaking to maintain texture.
→ Is this suitable for a vegan diet?: Replacing butter with plant-based alternatives or extra olive oil makes this vegan-friendly without altering taste.
→ What dishes pair well with this sauté?: This mushroom sauté complements roasted meats, polenta, or crusty toasted bread for a balanced side.
→ Can fresh herbs be substituted?: Thyme and parsley lend fresh earthiness, but rosemary or tarragon can offer interesting flavor variations.