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Sauteed Wild Mushrooms
Sauteed Wild Mushrooms
Simple and Delicious

Sauteed Wild Mushrooms


Makes 4 to 6 servings
  • 2 pounds mixed wild mushrooms (such as chanterelle, porcini, crimini, or shiitake)
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup minced shallots (about 2 large)
  • Sea salt and pepper to taste
  • 1/4 cup white wine
  • 2 tablespoons chopped fresh chives (or parsley)
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Photo by: Signe Birck
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Sample step.
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Brush any dirt off the mushrooms with a damp paper towel or a mushroom brush (yes, they actually exist!) and remove the stems. Do NOT rinse with water, as that will make them soggy.

Heat the butter in a large heavy bottomed saute pan over medium high heat, until melted. Add the shallots and cook until translucent, stirring occasionally, about 3-4 minutes. Add the mushrooms and season with salt and pepper.

Cook over medium heat for 8 to 10 minutes, until softened beginning to release some juices. Add the white wine and increase the heat; let simmer for 1-2 minutes until evaporated.

Taste and add more salt and pepper if needed. Stir in the chives (or parsley) and serve over toasted baguette slices as a starter, or as a side dish with roasted pork or game.

*Note: This is not Chris Aerni’s exact recipe, but rather my adaptation based on his verbal instructions.

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