What types of mushrooms work best for this sauté?

A mix of chanterelles, porcini, shiitake, and oyster mushrooms offers a rich variety of textures and deep earthy flavors.

How can I ensure the mushrooms sauté evenly?

Clean mushrooms gently, slice large pieces uniformly, and avoid overcrowding the skillet to allow proper browning.

Yes, plant-based butter or additional olive oil can be used to keep the sauté dairy-free without sacrificing flavor.

Deglazing lifts flavorful browned bits from the pan and adds acidity that brightens and balances the mushroom dish.

Finely sliced chives and a touch of lemon zest add fresh, bright notes that complement the earthy mushrooms beautifully.

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

I love preparing this dish during autumn when fresh mushrooms are plentiful; it brings the essence of the forest right to my dinner table.

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 to 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 to 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 fond memories shared with family as we gather around the table to enjoy the earthy flavors together.

Large skillet, wooden spoon or spatula, chefs knife, cutting board

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

Calories 120, total fat 7 g, carbohydrates 8 g, protein 4 g per serving

This recipe is a perfect quick side and complements a variety of main dishes beautifully.

→ What types of mushrooms work best for this sauté?: A mix of chanterelles, porcini, shiitake, and oyster mushrooms offers a rich variety of textures and deep earthy flavors.
→ How can I ensure the mushrooms sauté evenly?: Clean mushrooms gently, slice large pieces uniformly, and avoid overcrowding the skillet to allow proper browning.
→ Can I substitute the butter for a dairy-free option?: Yes, plant-based butter or additional olive oil can be used to keep the sauté dairy-free without sacrificing flavor.
→ What is the purpose of deglazing with white wine?: Deglazing lifts flavorful browned bits from the pan and adds acidity that brightens and balances the mushroom dish.
→ Are there simple garnish ideas to enhance the dish?: Finely sliced chives and a touch of lemon zest add fresh, bright notes that complement the earthy mushrooms beautifully.