Sautéed Wild Mushrooms

Wild mushrooms sautéed with shallots, thyme, and tarragon, then finished with butter for a rich, earthy vegetarian side dish.

Vegetarian Quick Side Dish French Mushrooms

Estimated Nutrition

Calories

189.2

kcal / serving

1135 kcal total

Carbs

per serving

24.2 g total

Fat

19g

per serving

113.8 g total

Protein

2.3g

per serving

13.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

NutsSeeds

tsp

Thyme

Picked fresh leaves

tsp

Tarragon

Freshly chopped

piece

Salt

To taste

piece

Pepper

To taste

OilsFats

tbsp

Olive Oil

As needed for sautéing

Vegetables

150

Girolle

Wild mushrooms

150

Trompet

Wild mushrooms, washed

150

Chanterelle

Wild mushrooms

piece

Shallot

Finely diced

Method

Clean dirt from mushrooms by brushing them or washing trompets.

Sweat shallots and thyme in some butter and olive oil.

Add the girolle mushrooms and cook them gently before removing from the pan.

Sauté the remaining mushrooms separately using the rest of the oil and butter.

Drain all mushrooms in a sieve to remove excess liquid.

Season with salt, pepper, and fresh tarragon to finish.