Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute.
I’m really excited about, my new upcoming video, on how to incorporate my Sautèed Wild Mushrooms into a traditional dish we all love, Lasagna. My Wild Mushroom And Spinach Lasagna recipe is available by clicking play or you can watch any of my cooking videos on my YouTube channel called Always Home-Cooked or by clicking the link below.
Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!
First, I’m going to my Organic Hanging Herb Garden to grab a few sprigs of fresh thyme.
Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures, the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The stems on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.
If you are not able to find fresh Thyme, dried Thyme is perfectly fine. I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.
I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.
In the picture above, are the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.
Tip: Reserve the stems to make a mushroom stock. I’m not slicing the caps any smaller because these are a perfect size.
These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem, the rest of the mushroom I cut up into 2-inch pieces.
Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.
With Shitake mushrooms, I remove their tough stems and slice the caps. Save the stems for stock.
The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings
Equipment: chef’s knife, 1 (12-inch) Rondeau pan with handle (substitute 12-inch sauté pan)
1). Approx. 1 1/2 pounds of mushrooms in total.
2). Times may vary slightly usually depending on if your stove is electric or gas.
3 tablespoons butter, unsalted
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discard
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons of garlic, minced (approx. 6 garlic cloves)
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup of beef stock, unsalted (substitute a good red wine)
In a large deep-sided Rondeau pan over medium heat, melt butter, add olive oil, fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they will start to release their water.
Add minced garlic and fresh ground black pepper, again, stirring occasionally. Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock (or red wine) and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have browned nicely, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.
There you have it, my Sautéed Wild Mushrooms.