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.
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,
- 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