Wild Mushroom Saute
Elevate your side dish game with this rustic and flavorful Wild Mushroom Sauté, a recipe that highlights the earthy richness of fresh mushrooms like chanterelles, shiitake, and oyster varieties. With just a handful of simple ingredients—including garlic, fresh herbs, and a splash of dry white wine—this quick and easy dish comes together in under 30 minutes. The mushrooms are caramelized to perfection in a blend of butter and olive oil, then brightened with a squeeze of lemon juice for a balanced finish. Perfect as a standalone side dish or an elegant topping for pasta, grilled meats, or crusty bread, this versatile recipe is a celebration of nature's bounty. Whether you're entertaining guests or looking for a weeknight treat, this Wild Mushroom Sauté is sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 450 g wild mushrooms (such as chanterelles, shiitake, oyster, or cremini)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 60 ml dry white wine (optional)
- 1 tsp lemon juice
Instructions
Clean the wild mushrooms by gently brushing off dirt with a damp paper towel. Avoid washing them directly under water as this can make them soggy. Slice larger mushrooms into bite-sized pieces.
Heat a large skillet over medium-high heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the minced garlic to the skillet and sauté for 30 seconds or until fragrant, stirring often to prevent burning.
Increase the heat to high and add the mushrooms to the skillet. Spread them out in an even layer to allow for even cooking.
Cook the mushrooms for 6–8 minutes, stirring occasionally, until they release their moisture and begin to caramelize and brown.
Sprinkle the thyme, salt, and black pepper over the mushrooms. Stir well to combine, cooking for another 2–3 minutes.
If using white wine, pour it into the skillet and deglaze the pan by scraping the bottom with a wooden spoon. Cook for 1–2 minutes until the wine mostly evaporates.
Reduce the heat to low and stir in the lemon juice and chopped parsley. Cook for another minute, just to combine the flavors.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately as a side dish, or use as a topping for crusty bread, grilled meats, or pasta.
Nutrition Facts
Calories |
124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
