Sautéed Wild Mushrooms

Herd & Grace

Ingredients

• 16 ounces Wild Mushrooms (Chanterelles, Oyster, Enoki, Maiitake, Portabello, and/ or Baby Shiitake)
• 1/3 cup chopped fresh thyme and oregano
• 3 tablespoons olive oil (or butter)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• Fresh ground pepper

Directions

1. Wipe your selection of mushrooms, then slice them. Chop the fresh thyme and oregano.
2. In a sauté pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for
3. 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
4. Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
5. Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary

• Tags: 10 minute meal 5 ingredients appetizers autumn cooking butter chef inspired chef tips clean eating cooking cooking technique culinary exploration date night dinner ideas dinner party earthy flavors easy weeknight entertaining fall recipes farm to table fine dining at home food inspiration foodie foraged ingredients foraging forest to table fungi garlic gluten free gourmet gourmet simple healthy recipes herbs herd & grace herd and grace holiday side home cooking ingredient spotlight kitchen essentials low carb mushroom recipes mushrooms natural foods nature inspired pan sautéed pasta topping plant based quick meals recipe sautéed savory seasonal eating seasonal ingredients side dish side dishes steakhouse side stovetop toast topping umami vegan vegetarian weekend meals weeknight dinner whole foods wild foods wild mushrooms

← Older Post Newer Post →