Side Dish: United States – Pacific Northwest – Sautéed Wild Mushrooms with Thyme

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Total 20 min

Ingredients

- 1 lb (450 g) mixed wild mushrooms (chanterelles, shiitake, oyster, cremini), trimmed and sliced if large
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 1/4 cup (60 ml) dry white wine or low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp (0.5 g) crushed red pepper flakes

Instructions

1. Clean mushrooms by brushing or wiping with a damp cloth; trim stems and slice larger mushrooms so pieces are roughly uniform.
2. Heat a large skillet over medium-high heat until hot, then add the olive oil and 1 tablespoon of the butter.
3. Add the shallot and sauté 1–2 minutes until softened and translucent, stirring frequently.
4. Increase heat to high. Add mushrooms in a single layer (work in batches if necessary so they brown instead of steam) and cook without stirring for 2 minutes to develop color, then stir and continue to sauté 4–6 minutes until mushrooms are golden and most liquid has evaporated.
5. Push mushrooms to the side, add the remaining 1 tablespoon butter, then add the garlic and thyme; cook 30 seconds until fragrant, stirring to combine with the mushrooms.
6. Pour in the white wine or stock to deglaze the pan, scraping up any browned bits, and simmer 1–2 minutes until the liquid has reduced by about half.
7. Remove from heat, stir in the lemon juice and parsley, and season with salt and freshly ground black pepper to taste. Add crushed red pepper flakes if using.
8. Transfer to a warm serving dish and serve alongside grilled salmon and sautéed spinach.