SAUTEED MUSHROOMS W/ HERBS AND GARLIC
- WineCheeseScallops
- Jan 16
- 5 min read
Savor the earthy, rich flavors of Sauteed Mushrooms with Herbs and Garlic, a dish that elevates any meal! Whether served as a side, a topping for steak, or a filling for omelets or pasta, this recipe brings out the best in mixed wild mushrooms, enhanced by aromatic shallots, garlic, and fresh parsley. Perfect for weeknight dinners or special occasions, this dish is simple yet elegant, bursting with flavor in every bite.
What makes this recipe a standout? It’s all about letting the natural beauty of mushrooms shine while infusing them with subtle, complementary flavors. Plus, it’s quick and versatile—ready in under 30 minutes, making it a go-to for any occasion.
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Mixed Wild Mushrooms
The variety of wild mushrooms—like cremini, shiitake, porcini, and portobello—adds layers of texture and flavor to the dish. Mushrooms are known for their umami, a savory taste that enhances any recipe. They’re also low in calories and packed with nutrients, making them a healthy and delicious choice.
Shallots
Shallots bring a delicate, sweet onion flavor that complements the earthiness of the mushrooms without overpowering them. Their natural sweetness is enhanced when cooked, adding a subtle depth to the dish.
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Recipe's Origin
This recipe is inspired by classic French bistro-style cooking, where simple, high-quality ingredients take center stage. Mushrooms, a staple in French cuisine, pair beautifully with butter, garlic, and herbs to create a dish that’s both rustic and refined. Tara wanted to capture the essence of these comforting flavors while offering a recipe that’s easy to prepare and adaptable for home cooks.
The combination of garlic and parsley adds a fresh, vibrant touch to the dish, reminiscent of classic garlic butter preparations often served with escargot or crusty bread. It’s a versatile recipe that feels luxurious but is surprisingly simple to create.
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Tips, Serving Suggestions, and Storage Advice
Use fresh mushrooms for the best flavor and texture. Avoid canned or jarred mushrooms for this recipe.
Don’t overcrowd the pan; cook the mushrooms in batches if necessary to ensure even browning.
Serve as a side dish with roasted chicken, steak, or pork chops for a complete meal.
Add a splash of white wine or sherry while cooking for a subtle, tangy depth.
Use leftovers as a topping for pizzas, burgers, or crostini.
Stir the mushrooms into risotto or pasta for an elevated dinner.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to maintain texture and flavor.
Add a pinch of red pepper flakes for a spicy kick.
Pair with crusty bread to soak up the flavorful juices.
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Unique Recipe Qualities | SAUTEED MUSHROOMS
Highlights the natural flavors of mixed wild mushrooms.
Quick and easy to prepare in under 30 minutes.
Versatile—works as a side dish, topping, or main ingredient.
Packed with umami flavor, thanks to the mushrooms.
Features simple, wholesome ingredients.
Adds a touch of French bistro elegance to your table.
Adaptable for various diets, including vegetarian and gluten-free.
Enhances any meal with its rich, earthy flavor.
Perfect for entertaining or everyday cooking.
Uses minimal kitchen equipment—just one pot or pan!
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Ingredients:
2 pounds mixed wild mushrooms (such as cremini, shiitake, porcini, and portobello)
½ cup good olive oil
1 cup chopped shallots (about 4 large shallots)
4 tablespoons (½ stick) unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped garlic (about 6 cloves)
1 cup chopped flat-leaf parsley
Instructions:
Gently brush the caps of each mushroom with a clean sponge to remove any dirt. Remove and discard the stems. Slice the mushrooms thickly, and if using large mushrooms like portobello, cut them into large dice.
Heat the olive oil in a large Dutch oven or saucepan over low heat. Add the chopped shallots and cook for about 5 minutes, stirring occasionally, until translucent.
Add the butter and sliced mushrooms to the pan. Increase the heat to medium and cook for 5 minutes, stirring frequently.
Sprinkle in the kosher salt and freshly ground black pepper. Continue cooking for another 3 minutes, stirring often, until the mushrooms are tender and begin to release their juices.
Stir in the chopped garlic and cook for an additional 2 minutes.
Toss in the chopped parsley and taste the dish. Add more salt if needed.
Serve the mushrooms warm as a side dish or use them as a topping for steak, pasta, or crusty bread.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use pre-sliced mushrooms?
A: Pre-sliced mushrooms can save time, but freshly sliced mushrooms tend to have better flavor and texture.
Q: What’s the best substitute for shallots?
A: If you don’t have shallots, use a mix of minced onion and garlic for a similar flavor.
Q: Can I make this recipe vegan?
A: Yes! Simply replace the butter with additional olive oil or a plant-based butter alternative.
Q: Can I freeze sautéed mushrooms?
A: While fresh is best, you can freeze the cooked mushrooms for up to 2 months. Thaw and reheat gently before serving.
Q: Can I add other herbs?
A: Absolutely! Try thyme, rosemary, or chives for additional flavor.
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