Save A magical sauté of wild forest mushrooms with garlic, fresh herbs, and a hint of white wine, bringing woodland flavors to your table.
I first discovered this recipe on a trip to the French countryside where the freshness of the mushrooms truly stood out.
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
- Cook Garlic:
- Stir in the garlic and cook for 30 seconds until fragrant
- Sauté Mushrooms:
- Add the mushrooms and thyme sauté for 5 to 7 minutes stirring occasionally until the mushrooms are golden and most liquid has evaporated
- Deglaze Pan:
- Deglaze the pan with white wine scraping up any browned bits cook for 2 to 3 minutes until the wine has mostly reduced
- Season & Finish:
- 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 always brings back memories of cozy family dinners where everyone gathers around to enjoy earthy flavors.
Notes
Delicious served on toasted bread alongside roasted meats or as a topping for polenta. Pair with a chilled glass of Sauvignon Blanc or Chardonnay.
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
Save This recipe is easy to customize and always a crowd-pleaser on the dinner table.
Recipe Guide
- → Which mushrooms work best in this dish?
A mix of chanterelles, porcini, shiitake, and oyster mushrooms provides depth and varied textures, but you can use any wild or cultivated mushrooms available.
- → How can I make this dairy-free?
Replace the unsalted butter with plant-based butter or increase the olive oil to maintain richness without dairy.
- → What is the purpose of deglazing with white wine?
Deglazing with white wine lifts the fond—browned bits from sautéing—infusing the dish with rich, tangy flavors and enhancing the mushrooms’ earthiness.
- → Can I prepare this dish ahead of time?
It’s best served immediately to enjoy the textures and freshness, but you can reheat gently, adding a splash of olive oil or wine to refresh flavors.
- → What are ideal pairings for this preparation?
This sauté complements toasted bread, polenta, roasted meats, or a fresh green salad and pairs beautifully with Sauvignon Blanc or Chardonnay wines.
- → How should mushrooms be cleaned before cooking?
Use a soft brush or damp cloth to gently remove dirt without soaking the mushrooms, preserving their texture and flavor.