Easy sautéed mushroom recipe, sauteed mixed mushrooms are a flavorful side to any meat or fish dish, here I made it with wild chanterelle and oyster mushrooms, they pair well together, light and delicious!
When making meat dishes with gravy, it’s nice to pair them with light sides and what is great with mushrooms is that they are so poor in calories yet so flavorful.
Wild mushrooms are best used fresh as they will keep their shape and crunch when cooked, here I made this recipe with chanterelle and oyster mushrooms as I can easily find them at my supermarket, a few chopped portobello could be added to the mix too.
Still I always store mix mushroom frozen bags and dried porcini. With frozen mushrooms, you will need to cook them until all their water is evaporated before adding any seasonings.
How to clean wild mushrooms?
Trim the root end, brush them with a toothbrush or remove any dirt with the tip of a knife then rinse them briefly under running water. Don’t soak mushrooms or wash them under running water, they are like little sponges and will absorb all the water they can.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 pound (450 g.) fresh chanterelle mushrooms, cleaned, halved
1 pound (450 g.) fresh oyster mushrooms, cleaned, cut in small chunks
2 shallots, thinly chopped
1 tbsp. parsley, chopped
Salt and pepper to taste
Butter and olive oil for cooking
Into a sauté pan, heat 1 tbsp. olive oil and 1 tbsp. butter on medium/high heat, add the chopped shallots, cook until translucent
Add the mushrooms, season right away with salt and pepper, cook for about 10 minutes or until wilted and almost all their water is evaporated, add the parsley, toss around, taste and adjust seasoning
Serve with your favorite meat or fish dish
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