WILD MUSHROOM SAUTE
Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.
Provided by evelynathens
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.8, Fat 10.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 445.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.3, Protein 3.9
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Natalya Lazcano
[email protected]This recipe was a bit too salty for my taste. I think I'll try it again with less salt next time.
kerry stringer
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now, and it's always a hit with my family and friends.
Amir Zameer
[email protected]This wild mushroom sauté is a great way to enjoy the flavors of the season. I used a variety of wild mushrooms that I found at the farmers market, and they all cooked up beautifully. The sauce is rich and flavorful, and it pairs perfectly with the mu
Muhammad Attaullah
[email protected]I'm not a fan of mushrooms, but I tried this recipe anyway and was pleasantly surprised. The mushrooms were cooked perfectly and the sauce was flavorful. I served it over a bed of rice and it was a delicious meal.
Hazoor b Hazoor b
[email protected]This recipe is easy to follow and the results are delicious. I used a mix of mushrooms that I found at the farmers market, and they all cooked up perfectly. The sauce is flavorful and creamy, and it pairs perfectly with the mushrooms. I served it ove
mahelet Daneal
[email protected]This wild mushroom sauté is a great way to enjoy the flavors of the forest. I used a variety of wild mushrooms that I foraged myself, and the dish turned out amazing. The mushrooms were earthy and flavorful, and the sauce was rich and creamy. I serve
Badshah Zaib
[email protected]This recipe was a disaster! The mushrooms were tough and chewy, and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Danny Taylor
[email protected]I'm not a huge fan of mushrooms, but this dish was surprisingly good. The mushrooms were cooked perfectly, and the sauce was really flavorful. I'll definitely be making this again.
Shahzaib Jan
[email protected]This recipe is a great way to showcase the natural flavors of wild mushrooms. I used a mix of chanterelles, morels, and oyster mushrooms, and they all cooked up beautifully. Served it over a bed of roasted vegetables, and it was a hit!
NAWAB JATTOI
[email protected]This was a bit too oily for my taste. I think I'll try it again with less butter or oil.
Jessica Donald
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a really flavorful and satisfying meal.
David Ifechukwu
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out delicious. My family loves it, and it's a great way to use up all those wild mushrooms I find on my hiking trips.
Michael Stone
[email protected]Meh. I found the flavors to be a bit bland. Maybe I didn't use the right kind of mushrooms? I'll try it again with a different variety.
Alex Lappas
[email protected]Not bad! I've never cooked with wild mushrooms before, but this recipe made it easy. I was a bit worried about the cooking time, but the mushrooms turned out perfectly tender. I'll definitely be making this again.
Sanish Lama
[email protected]This wild mushroom sauté was a fantastic dish! The flavors of the mushrooms were earthy and rich, and the addition of herbs and spices really brought out their natural goodness. I served it over a bed of creamy polenta, and it was absolutely divine.