Sautéed Wild Mushrooms
This gourmet mix of Sautéed Wild Mushrooms is rich, buttery, and bursting with savory flavor, that combines garlic, shallots and fresh herbs.
Servings 6
Ingredients
- 8 ounces baby bella mushrooms, sliced
- 8 ounces wild mushroom mix, oyster, maitake
- 5 ounces shiitake mushrooms, sliced
- ½ cup white wine, I use Pinot Grigio (or vegetable broth)
- 1 large shallot, sliced (about ⅓ cup)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Clean and slice your mushrooms, then set them aside.
- Heat a large skillet to medium and add in 2 tablespoons of the butter and olive oil.
- Once melted, add in the mushrooms and sauté until they have some good color. Add in the salt and pepper, and cook for another minute.
- Remove the mushrooms from the pan and set them aside. Add in the shallot and sauté until translucent. Add in the garlic and continue sautéing for another 20 seconds.
- Pour in the wine to deglaze the pan. Allow the wine to reduce by half, then add in the 1 tablespoon of remaining butter, and once melted, add the mushrooms back in along with the thyme.
- Continue to cook until the mushrooms are heated through, then garnish with more fresh thyme and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Sautéed Wild Mushrooms
Amount per Serving
Calories
117
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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