This gourmet mix of Sautéed Wild Mushrooms is rich, buttery, and bursting with savory flavor, that combines garlic, shallots and fresh herbs. The perfect addition to any meal, these hearty mushrooms are quick, easy, and absolutely delicious.
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Jump to:
- ❤️ Why You'll Love This Sautéed Mushrooms Recipe
- 🛒 Ingredients for Sautéed Wild Mushrooms
- 🔪 How to Make Sautéed Wild Mushrooms
- 💡 Tips for Perfect Sautéed Wild Mushrooms
- ☑️ Storage Instructions
- 🍴 What to Serve with Sautéed Mushrooms
- 🔄 Substitutions and Additions
- Why Are My Mushrooms Watery?
- Can I Use All One Type of Mushroom?
- Can I Make This Recipe Dairy-Free?
- How Do I Get More Color on My Mushrooms?
- 🍽️ More Easy Side Dish Recipes
❤️ Why You'll Love This Sautéed Mushrooms Recipe
- Gourmet mix of wild mushrooms
- Sautéed in a garlic, shallot and white wine butter sauce
- Perfect for special occasion dinners
- Quick and easy to make
- Vegetarian friendly and low carb
This recipe for Sautéed Wild Mushrooms is the ultimate way to turn simple ingredients into something truly special. A mix of wild mushrooms, garlic, and shallots cooked in a white wine butter sauce creates a side dish that feels gourmet but is incredibly easy to make. It’s one of those recipes where the flavors do all the work for you.
Whether you’re looking to dress up a steak dinner or need a quick vegetarian option, this recipe has you covered. The earthy mushrooms soak up all the buttery, garlicky goodness, and the fresh thyme takes the flavor to another level. It’s comfort food with a fancy twist.
If you love this recipe, you should also try this Cream of Wild Mushroom Soup. It's rich, creamy, and packed with earthy mushrooms and fresh herbs.
🛒 Ingredients for Sautéed Wild Mushrooms
- Wild mushrooms
- White wine (or vegetable broth)
- Shallot
- Garlic
- Butter
- Olive oil
- Fresh thyme
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Sautéed Wild Mushrooms
Clean and slice your mushrooms, then set them aside.
Heat a large skillet to medium and add in 2 tablespoons of the butter and olive oil. Once melted, add in the mushrooms and sauté until they have some good color. Add in the salt and pepper, and cook for another minute.
Remove the mushrooms from the pan and set them aside.
Add in the shallot and sauté until translucent.
Add in the garlic.
Continue sautéing for another 20 seconds.
Pour in the wine to deglaze the pan. Allow the wine to reduce by half, then add in the 1 tablespoon of remaining butter, and once melted, add the mushrooms back in along with the thyme.
Continue to cook until the mushrooms are heated through, then garnish with more fresh thyme and serve.
💡 Tips for Perfect Sautéed Wild Mushrooms
- Clean mushrooms gently: Use a damp paper towel to wipe dirt off. Avoid rinsing them because mushrooms absorb water easily.
- Slice evenly: Uniform slices ensure even cooking, especially when mixing different mushroom types.
- Don’t overcrowd the pan: Cook in batches if necessary to let the mushrooms brown instead of steaming.
- Deglaze properly: Scrape the bottom of the pan when adding wine to capture all the flavorful bits.
- Use fresh thyme: Dried thyme won’t have the same bright, herbal flavor in this recipe.
☑️ Storage Instructions
If you have leftovers, store them in an airtight container for up to 3 days. Reheat gently on the stovetop. I do not recommend freezing leftover mushroom because they'll become rubbery.
🍴 What to Serve with Sautéed Mushrooms
Whether it’s chicken, beef, pork, or seafood, these mushrooms make a wonderful side dish. Here are some popular options:
- Oven Roasted Chicken
- Greek Sheet Pan Chicken
- Orange Glazed Salmon
- Salisbury Steak
- Air Fryer Italian Sausage and Peppers
🔄 Substitutions and Additions
- Add cream: A splash of heavy cream turns the sauce into a luxurious, velvety finish.
- Other herbs: Rosemary or parsley work well if you’re out of thyme.
- Broth: Vegetable broth is a great substitute for the wine if you prefer not to use it.
- Onions: Sautéed sweet onions can add and extra depth of flavor to this dish.
- Parmesan: Sprinkle freshly grated Parmesan cheese over the mushrooms just before serving.
- Make them spicy: Add a pinch of red pepper flakes for a subtle heat.
Why Are My Mushrooms Watery?
Overcrowding the pan causes mushrooms to release moisture instead of browning. Cook in smaller batches for the best results.
Can I Use All One Type of Mushroom?
Sure! Baby bellas or shiitakes work wonderfully on their own if you don’t have a mix of wild mushrooms.
Can I Make This Recipe Dairy-Free?
Yes, use a dairy-free butter alternative or additional olive oil in place of butter.
How Do I Get More Color on My Mushrooms?
Avoid stirring them too frequently. Let the mushrooms sit undisturbed for a minute or two to develop that golden-brown color.
🍽️ More Easy Side Dish Recipes
- Air Fryer Baby Carrots
- Honey Roasted Butternut Squash
- Shredded Brussels Sprouts Salad
- Crispy Smashed Potatoes
- Creamed Corn
- Garlic Potatoes with Green Beans
Sautéed Wild Mushrooms
Ingredients
- 8 ounces baby bella mushrooms, sliced
- 8 ounces wild mushroom mix, oyster, maitake
- 5 ounces shiitake mushrooms, sliced
- ½ cup white wine, I use Pinot Grigio (or vegetable broth)
- 1 large shallot, sliced (about ⅓ cup)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Clean and slice your mushrooms, then set them aside.
- Heat a large skillet to medium and add in 2 tablespoons of the butter and olive oil.
- Once melted, add in the mushrooms and sauté until they have some good color. Add in the salt and pepper, and cook for another minute.
- Remove the mushrooms from the pan and set them aside. Add in the shallot and sauté until translucent. Add in the garlic and continue sautéing for another 20 seconds.
- Pour in the wine to deglaze the pan. Allow the wine to reduce by half, then add in the 1 tablespoon of remaining butter, and once melted, add the mushrooms back in along with the thyme.
- Continue to cook until the mushrooms are heated through, then garnish with more fresh thyme and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Monica
I love mushrooms and this looks delicious.
Nutritious Deliciousness
They really are delicious. If you make them, let me know what you think.