Sauteed Mushroom Medley


  • 1 lb of mixed mushrooms (button, shitake, cremini, trumpet etc.)
  • 3 tbs extra virgin olive oil
  • 1/4 stick of butter
  • 3 shallots minced
  • 2 cloves garlic minced
  • 1 tbs fresh parsley
  • 2 sprigs of fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 cup dry white wine
  • Kosher salt and fresh cracked black pepper to taste
Mushrooms a super simple to prepare. This version combines a mix of wild and domestic mushrooms, sauteed in olive oil and seasoned with shallot, garlic, thyme, parsley and rosemary and finished with white wine.
  • Remove the stems from the mushrooms.
  • Using a damp paper towel or mushroom brush clean the mushrooms and cut each in half length wise.
  • In a large saute pan using medium high heat add the olive oil.
  • Add the shallots and saute for several minutes until they begin to soften
  • Add the garlic and move around the pan with a wooden spoon, taking care not to burn. Saute for 3 minutes.
  • Add the mushrooms and saute them for 3 to 4 minutes.
  • Add the butter along with the thyme and rosemary.
  • Add the white wine and allow sauce to reduce for 4 minutes.
  • Season with salt and pepper and garnish with parsley.
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