Wild Mushroom Savory Saut
Indulge in the rich, earthy flavors of this Wild Mushroom Savory Sauté—a simple yet elegant dish that highlights the natural beauty of fresh, wild mushrooms like cremini, chanterelle, shiitake, and oyster. Sautéed to perfection in a luscious blend of olive oil and butter, these mushrooms are paired with finely chopped shallots, minced garlic, and a fragrant sprinkle of fresh thyme and parsley for an herby punch. A splash of dry white wine adds depth to the flavor, while careful cooking ensures a golden, caramelized finish. Whether served as a standalone side dish or as a versatile topping for pasta, toast, or steak, this quick, 35-minute recipe is a celebration of gourmet simplicity. Perfect for mushroom lovers and a crowd-pleaser for any occasion, this dish makes the most of farm-fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 500 grams Wild mushrooms (e.g., cremini, chanterelle, shiitake, oyster)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 medium Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 60 milliliters Dry white wine (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Clean the wild mushrooms by gently brushing off any dirt with a damp paper towel or a soft brush. Avoid rinsing them under water as they can become waterlogged. Slice larger mushrooms into even pieces to ensure uniform cooking.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
Add the chopped shallots to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
Increase the heat to medium-high and add the sliced mushrooms in a single layer. Avoid overcrowding the pan to allow the mushrooms to brown properly. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
Sprinkle the fresh thyme leaves over the mushrooms and pour in the white wine, if using. Cook for an additional 2-3 minutes until the wine has mostly evaporated.
Season the mushrooms with salt and black pepper to taste, and stir well to combine. Adjust the seasoning as needed.
Remove the skillet from the heat and garnish the sautéed mushrooms with fresh parsley.
Serve immediately as a side dish, or spoon over pasta, toast, or steak for a delicious topping.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1950 mg | 41% | |
*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.
