Sauteed Wild Mushrooms

Total Time:
40 min
25 min
15 min

4 servings

  • 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

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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    93 Reviews
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    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.
    Very good and simple. I did not get Shitake mushrooms but used Portbello and Cremini and was just as great.
    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.
    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.
    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.
    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.
    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.
    Outstanding! Simply OUTSTANDING! The most delicious mushrooms! So darned easy too!
    Another wonderful recipe! Tasty, bountiful, delicious. Thanks, Ina!
    this is a wonderful recipe. never fails to please my family and friends. wouldn't change a thing about it. thanks, Ina!
    awesome...i added a little white wine and oh boy! it was to jump love Ina, her food is very practical
    this is a great recipe!! I served to a crowd as a side to grilled steaks and it was perfect!!! one time I used just portobellos and have also done the mixed........a must try!!
    I stirred in a splash of red wine just before serving and it added a nice flavor to the mushrooms!
    What a fabulous mushroom recipe! The end result reminded me of the fantastic sauteed mushroom dish served at Fleming's Steakhouse. I did reduce the amount of salt almost by half and used just crimini mushrooms. Yay mushrooms...and thank you, Ina! I served this with the Herb Crusted Pork Tenderloin (Loin recipe from Paula Deen. It was a wonderful side to the pork.
    absolutely the best mushrooms ever. Made them for my husband and he was hooked. I made the entire meal -steak, mushrooms and onion rings. can't wait to make it for the rest of my family.
    I followed the directions precisely and I must say this was absolutely amazing, never again will I make mushrooms the old way I was taught. Thank you Ina, you are truly amazing. 
    I am not a huge mushroom fan but my husband loves mushrooms. He loved this recipe! He ate almost all of it by himself. It was so quick and easy to make. I will definitely be making this again.
    Wonderful!!! Easy to make, was deliscious with the steak. I loved how quick it was!!
    I love this recipe and it's so quick and easy! Great side to steak or salmon. A definite "must try."
    Absolutely wonderful. I thought at first it was too much shallot. However, I followed the recipe and they were awesome. This is exactly how sauteed mushrooms will be made in my house going forward.
    I live in the caribbean so it is important for my tastebuds to be tickled! This receipe on Sauteed Wild Mushrooms was the most fabulous tasting thing ever!!!!!!!!! I used Shitake mushrooms, the mushrooms absorbed the juices so it was an explosion of taste in my mouth. The receipe was worth it
    It was very excellent!! Halfed the salt and glad I did!! Other than that it went well with the pasta dish.
    Wow! My husband is usually the only one that eats sauteed mushrooms and with all his raves the whole family tried them and couldn't get enough. I served them tonight and sauteed them on the burner beside the grill as I grilled steak. Served together and my husband was in heaven. Thanks.
    We are a Mexican family in CA. I made them with fresh habaneros and red bello peppers, used bit more butter and garlic than receipe called for but all my kids thought they were the "Bomb"
    This was such a great recipe and tasted amazing. I had a lot left over so I used some in a home fries recipe and they added that extra special something they needed. :)
    this was super yummy! I think it would make a great veggie topping with noodles although I am sure you would need to tweak a tad. But so good!! Made exactly as the recipe says to and it was perfect!
    I loved this recipe. Easy and super tasty. I used mixed mushrooms: oyster, crimini. shitake and substituted shallot with leeks. I served them with crusty bread toasted with butter. I can't wait to make this again!
    I usually NEVER write reviews, but this recipe was soooooo GOOD! This recipe will be going into my favorites=D
    These were amazing! I bought some expensive mushrooms and then added some white button and baby bellas. After buying the filets for the main entree I was trying to save a little cash!! They were just as good and mixed good with the expensive mushrooms. Next time I will also use half the amount of salt next time to see how they turn out! I can't wait to make this for guests!
    I enjoy this dish! It is very easy to make and the taste is very great (thank goodness for umami. The only mistake I made was to cover the dutch oven while the mushrooms during the saute. I think it kept too much liquid in the dish. I used mainly portabellos and cremini mushrooms, and I loved it.
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