Side Dish: Italy – Funghi Selvatici Saltati al Timo

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) mixed wild mushrooms (porcini, chanterelles, shiitake, oyster), wiped clean and trimmed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced, approx. 1 oz (30 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 tsp (1 g) fresh thyme leaves or 6–8 small thyme sprigs
- 2 tbsp (30 ml) dry white wine or 2 tbsp (30 ml) vegetable broth (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped flat-leaf parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Halve or quarter larger mushrooms so pieces are roughly uniform; leave small mushrooms whole. Pat dry with paper towels to remove surface moisture.
2. Heat a large skillet over medium-high heat until hot, then add the olive oil and 1 tbsp (14 g) butter. When the butter foams, add mushrooms in a single layer without crowding; work in two batches if needed to allow browning.
3. Cook mushrooms undisturbed for 3–4 minutes to develop color, then stir and continue to sauté until deeply browned and most moisture has evaporated, about 4–5 more minutes per batch. Transfer browned mushrooms to a plate and repeat with remaining mushrooms.
4. Reduce heat to medium, add the shallot and cook until softened, about 2 minutes. Add the garlic and thyme leaves (or strip leaves from sprigs), stirring until fragrant, about 30 seconds.
5. Return all mushrooms to the skillet, stir to combine, and deglaze the pan with the white wine or vegetable broth, scraping up browned bits; simmer until liquid is mostly evaporated, about 1–2 minutes.
6. Stir in the lemon juice and chopped parsley, then season with kosher salt and freshly ground black pepper to taste. If desired, add a small knob of butter and swirl until melted for a satin finish.
7. Serve warm alongside Pollo e Porri con Penne or other mains, dividing into 4 portions.