Sauteed Wild Mushrooms

  • serves 4
Rob Feenie
Rob Feenie


4 Ratings
Directions for: Sauteed Wild Mushrooms


2 Tbsp unsalted butter

2 Tbsp olive oil

4 cup mixed wild mushrooms

1 garlic clove, peeled and minced

¼ cup white wine

2 Tbsp dry sherry

1 Tbsp sherry vinegar

¼ cup chopped parsley


1. Clean the mushrooms by scrubbing them with a small soft brush. Don’t wash or peel them unless absolutely necessary. Cut the mushrooms into bite size pieces.

2. Heat butter and oil in a large saucepan over high heat. Add the mushrooms and cook until they reabsorb all the natural juices they release during cooking. Add the garlic and continue to cook for another 2 minutes. Season generously with salt. Add white wine, dry sherry and sherry vinegar. Continue to cook until liquid is absorbed and mushrooms are a dark golden brown. Adjust seasoning and toss in chopped parsley.

See more: Vegetarian, Mushrooms, Saute, North American, Winter, Side, Christmas, Dinner

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