Best 10 Sautéed Wild Mushrooms Recipes

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

Steps:

• Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
• Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
• Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

SAUTEED DUCK BREASTS WITH WILD MUSHROOMS

Steps:

• Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
• Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
• Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

SAUTéED CHICKEN WITH WILD MUSHROOMS

Steps:

• Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
• Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
• Serve chicken and sauce over orzo or steamed rice.

SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
• Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
• Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SAUTEED STRIPED BASS WITH WILD MUSHROOMS

Steps:

• Rinse potato slices under cold running water, drain well and pat dry.
• Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
• Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
• Dredge the fish in flour, and shake off the excess. Set aside.
• In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
• Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
• In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)

Steps:

• Remove and reserve mushroom stems. Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
• Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
• Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs. Continue cooking about 1 minute or until crumbs are slightly browned. Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.

CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)

Steps:

• Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
• Heat oil in heavy skillet and add sliced mushroom caps when it is hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
• Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.

SAUTEED WILD MUSHROOMS

Steps:

• Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
• Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
• Stir in the garlic and cook for 2 more minutes. Toss in the cilantro/parsley, sprinkle with salt, and serve warm.