1/2 Photos of Sauteed Wild Mushrooms
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1 lb wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
- 1 garlic clove, finely minced
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh chives
- 1 -2 tablespoon balsamic vinegar (to taste)
- salt and black pepper, freshly ground (to taste)
- 4 -5 slices Italian bread, grilled, preferably bruschetta
- 1Heat oil in a large, heavy skillet over high heat.
- 2Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
- 3Stir in garlic, herbs, and vinegar; cook 30 seconds more.
- 4Remove to a heated serving dish.
- 5Add salt and pepper.
- 6Serve on grilled bread (bruschetta).
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Nutritional Facts for Sauteed Wild Mushrooms
Serving Size: 1 (115 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 110.3
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 122.6 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 1.7 g
- Sugars 2.0 g
- Protein 5.3 g
The following items or measurements are not included: