Best 3 Wild Mushroom Saute Recipes

GNOCCHI WITH WILD-MUSHROOM SAUTE

Steps:

• Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
• In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
• Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.

WILD MUSHROOM SAUTE

Steps:

• Rinse the mushrooms thoroughly in cold water.
• Lift the mushrooms from the water and drain well.
• Cut the larger mushrooms into 1 inch pieces.
• Melt the butter in the oil in a large saucepan.
• Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
• Add the shallots, garlic, salt and pepper and saute for 1 minute.
• Sprinkle the herbs on the mushrooms and serve with bread.

MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)

Steps:

• Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
• Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
• Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
• Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
• Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
• Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
• Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.