Wild Mushroom Savory Sauté

Total Time
25mins
Prep 10 mins
Cook 15 mins

Top small rounds of melba for an appetizer. A savory side for any fine meal. Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter. Vegan

Ingredients Nutrition

Directions

  1. Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter is melted.
  2. Add the shallots and cook until soft, about 4 minutes.
  3. Add the garlic and cook 1 minute. Add the thyme and mushrooms and sauté 3 to 5 minutes.
  4. Add the wine and raise the heat to high. Cook, stirring constantly, until mushrooms are tender and wine is almost evaporated, about 5 minutes.
  5. Season with the salt and pepper.
Most Helpful

Yummy! I couldn't find all of the mushrooms fresh, so used fresh cremini and shiitakes, and reconstituted chanterelles, morels, and porcini. What a great combination especially with the shallots and a Cabernet Sauvignon. I used these in Souffle Omelet With Brie Mushrooms and Onions for a great combination. Thanks Rita. Made for ZWT5 2009.

lazyme June 04, 2009

Absolutely wonderful! This decadent side dish will wow anyone! Served with a prime rib roast for Christmas dinner and couldn't have been happier. Thanks!

punkarooni April 06, 2009

We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.

Beautiful BC May 31, 2007