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Sautéed Mushrooms with Garlic and Herbs

Sautéed Mushrooms with Garlic and Herbs in a white wine cream sauce

What do I serve as a side dish in a pinch?  These gorgeous Sautéed Mushrooms in a White Wine Cream Sauce.  Seasonal mushrooms that are gently sautéed with garlic and fresh herbs and then finished with a light white wine cream sauce. 

These sautéed mushrooms couldn’t be easier or more delicious.  Living in the Pacific Northwest, we’re fortunate to have a climate perfect for growing mushrooms.  It’s not difficult to find locally grown or wild mushrooms here in the Pacific Northwest; often finding them at the Farmer’s Market as well as local markets.

Another option is to take a wild mushroom foraging tour.  Ok, I have to admit, I’ve never been on a wild mushroom foraging tour but it’s on my bucket list.  I know, it doesn’t sound exciting enough to be on a bucket list but because I’m such a food nerd it’s super exciting to me.  Not to mention, I’m smack in the middle of mushroom heaven. It’s just something we do up her in the far left hand corner of the U.S.

Sautéed Mushrooms with Garlic and Herbs in a white wine cream sauce

Most markets carry a fair assortment of mushrooms.  Crimini’s, buttons, shiitake, seasonal chanterelle, seasonal oyster, seasonal truffle, and seasonal morels as well as a selection of dried mushrooms that I often incorporate into my sautéed mushrooms.  

Because I adore porcini mushrooms, and it’s rare to find them fresh unless you’re in Italy, I reconstitute them in warm white wine and add them to these sautéed mushrooms.  Porcini mushrooms have a distinct, woody and nutty flavor that lends depth to this sautéed mushroom recipe.  I’ve also used dried morels, oyster and chanterelle in a pinch.  Truly any dried mushroom you like, mixed with fresh mushrooms will make a delicious and tantalizing side dish.

I serve these sautéed mushrooms with beef, pork, poultry, salmon and sometimes over mashed potatoes, roasted root veggies, or rice.  They’re also divine when topped with a fried egg. 

They’re a lovely and complimentary side dish and I love them served with leftover turkey and gravy.  On the rare occasion you have leftover sautéed mushrooms, add them to a soup or stew for a little extra texture and flavor.

Once you make these sautéed mushrooms you’ll love them so much, you’ll want to make them a regular rotation on your side dish menu.

Delicious Wishes and Loads of Love,

Karista

Sautéed Mushrooms in a White Wine Cream Sauce

Serving Size: 4

Sautéed Mushrooms in a White Wine Cream Sauce

Ingredients

  • 1 lb assorted fresh mushrooms (cremini, shitake, oyster, morels), sliced
  • 1 ounce dried porcini or morels (reconstituted in warm water or wine), chopped
  • 2 large portabella mushrooms, thinly sliced
  • ¼ cup fresh chopped herbs (Italian parsley, chive, thyme, oregano, marjoram or rosemary)
  • 4 cloves garlic, finely minced
  • 4 tablespoons butter
  • ¼ cup white wine
  • ¼ cup heavy cream
  • Squeeze of lemon
  • Salt and pepper to taste
  • Fresh grated Parmesan for garnish

Instructions

  • In a medium sauté pan heat the butter over medium heat. Once the butter has melted stir in all the sliced mushrooms. The mushrooms will soak up the butter, but will release the oils once the mushrooms have wilted.
  • Continue tossing the mushrooms and cook until the mushrooms until wilted or slightly browned. Stir in the fresh herbs and garlic and sauté for a minute longer.
  • Add the white wine and stir. Then add the heavy cream and stir. Allow the cream to thicken and then take the pan off the heat, toss with a squeeze of lemon and season to taste with salt and pepper.
  • Garnish with fresh grated Parmesan and serve.
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    4 Comments

  • Reply
    Alice
    November 16, 2015 at 5:39 pm

    Loving this new look site which was already beautiful before, but simply stunning now! Good sides are like good accessories for the perfect outfit (or meal.) Without them, neither one makes sense!

    • Reply
      Karista
      November 27, 2015 at 8:48 am

      Thank you Alli! I agree, tasty sides are like accessories to the perfect meal. 🙂 Such a great analogy! Wishing you a very Happy Holiday season with your adorable new little man.

  • Reply
    frugalfeeding
    November 19, 2015 at 2:07 pm

    Loving the new look, Karista. And this recipe sounds well and truly up my street!

    • Reply
      Karista
      November 27, 2015 at 8:49 am

      Thanks Nick! It was time for a change and a little streamlining things. Wishing you a very Happy Christmas season!

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