Sauteed Wild Mushrooms

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 1 cup chopped flat leaf parsley
Directions

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.


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4.8 96
Delicious! Used large Portobellos and white cut into bite sized pieces, reduced Olive Oil to a 1/4 cup; however, followed recipe to the T! Could not stop snacking, very little left for dinner...lol. Will make again, thanks Ina. item not reviewed by moderator and published
Delicious. Easy and tasty. I let mine sit in the pan for a bit while I waiting for other food to finish up, and they got a slight fry/crisp/browning along the bottom that was simply divine. Will make again! item not reviewed by moderator and published
Wonderful! I made these exactly as written, except I used all creminis, including the stems. I doubled the recipe, for 12 people, and had plenty. Tasty and rich, but not overpowering. Great complement to my deep fried turkey. Everyone loved them. Ina never disappoints! item not reviewed by moderator and published
I didn't rate this as high as most of her recipes because I found it to be too rich... too much butter to balance out the mushrooms. I would make it again but next time cut the butter way down. item not reviewed by moderator and published
Very good and simple. I did not get Shitake mushrooms but used Portbello and Cremini and was just as great. item not reviewed by moderator and published
These are the best sauteed mushrooms we have ever tasted. I have made them a few times now and they just keep getting better. Thank you for this wonderful recipe Ina. item not reviewed by moderator and published
This was absolutely wonderful! Being from the south, I cheated just a little by replacing a few tablespoons of the olive oil with bacon grease. I'll definitely be fixing theses again. item not reviewed by moderator and published
I thought these were really good but the recipe makes way way too much. I made a half recipe for 2 of us and it was a lot. item not reviewed by moderator and published
Excellent flavor. My husband loves mushrooms, I hate them. Even I ate a helping of these! Very flavorful and they were a great compliment to prime rib. So easy and delicious. item not reviewed by moderator and published
The mushrooms are so simple to prepare, you won't believe how incredibly delicious they taste! That is always the beauty of Ina's recipes. item not reviewed by moderator and published

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Sauteed Wild Mushrooms

Recipe courtesy of Robin Miller