Sautéed Wild Mushrooms
Perfectly Sautéed Wild mushrooms can elevate any dish to the next level.
Equipment
- 1 chef's knife
- 1 1 (12-inch) Rondeau pan with handle Substitute a 12-inch sautè pan
- 1 cutting board
Ingredients
- 3 tbsps butter Unsalted
- 2 tbsps olive oil
- 1 tbsp fresh thyme leaves Finely chopped
- 1 tsp dried thyme
- 2 large Portobello mushrooms Cleaned and sliced
- 1 pint white Button mushrooms Cleaned and sliced
- 2 pints 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 tbsps garlic Minced (approx. 6 garlic cloves)
- 2 tsps kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup 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.
