Perfectly Sautéed Wild mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish or in lasagna, their beef-like texture and earthy flavor make them the perfect meat substitute.

I’m excited about my upcoming video on how to incorporate my Sautéed 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.

Mushrooms are like little sponges; they absorb flavor 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 a lot of 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 of the bottom of the stem, and 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 Shiitake mushrooms, I remove their tough stems and slice the caps. Save these stems for stock.

For the Portobello mushrooms, I remove the stems and then, using a spoon, clean their gills from underneath the cap, then slice 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 sautè pan),  cutting board

Ingredients:
3 tablespoons butter, unsalted
2 tablespoons 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 stems removed, and discarded
6 Trumpet mushrooms, bottom tips removed, then sliced into 2-inch pieces
10 Shiitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons of garlic, minced (approx. 6 garlic cloves)
2 teaspoons of kosher salt
1 teaspoon black pepper, freshly-ground
1/4 cup of beef stock, unsalted (substitute a good red wine or unsalted vegetable stock)

Instructions:
In a large deep-sided Rondeau pan over medium heat, melt butter, add olive oil, and 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 for about 10 minutes. Serve hot.

There you have it, my Sautéed Wild Mushrooms.

Notes:
1) Approx. 1 1/2 pounds of mushrooms in total.

2) Substitute an unsalted vegetable stock or a good red wine to make this a vegetarian dish.

3) Times may vary slightly, usually depending on whether your stove is electric or gas.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2018/06/29/wild-mushroom-and-spinach-lasagna/