Name: Sauteed Wild Mushrooms
Total time: 20 min
Ingredients: 2 tablespoons unsalted butter; 8 ounces fresh shiitake mushrooms , or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Time

20 minutes

Yield

Serves 4 to 6 (Makes 1 to 1 1/2 cups)

Ingredients

2 tablespoons unsalted butter

8 ounces fresh shiitake mushrooms, or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Ingredients

2 tablespoons unsalted butter

8 ounces fresh shiitake mushrooms, or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Ingredients

2 tablespoons unsalted butter

8 ounces fresh shiitake mushrooms, or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Why This Recipe Works

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blender, finishing the soup with a splash of Madeira, cream, and lemon juice. A garnish of sautéed wild mushrooms added a hit of earthiness and flavor to our mushroom soup recipe.

Before You Begin

Delicate enoki mushrooms are also a nice addition. If you like, add an ounce or two of enoki mushrooms to the pan during the final minute of the cooking time in step 2.

Instructions

Heat butter in medium skillet over low heat. When foam subsides, add mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes for shiitakes and chanterelles, about 5 minutes for oysters, and about 9 minutes for cremini.

Uncover and continue to cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are browned, about 2 minutes for shiitakes, about 3 minutes for chanterelles, and about 2 minutes for oysters and cremini.