These easy and delicious pan seared wild mushrooms are full of umami. They make the perfect vegan and gluten free side dish for a holiday or weeknight meal.
- 3 lbs assorted fresh wild mushrooms (chanterelles, button, shiitake, oyster, baby portobello, enoki, mataki, trumpet, etc.)*
- ¼ cup dairy-free butter
- 2–3 cloves of garlic, minced
- ½ cup dry white wine
- ¼ cup + 1–2 tbsp chopped fresh parsley
- 1 tsp salt
- Pepper to taste
- Rinse the mushrooms to remove any dirt. See info in blog post for removing/trimming stems. We left small or petite mushrooms whole, halved the medium sized ones, and quartered the larger ones. Most of the chanterelles we left intact with the exception of a few very large ones.
- Heat a large sauté pan over medium-high heat. When the pan is hot, add all of the mushrooms. Cook the mushrooms, stirring frequently, until they release all of their water, 10-15 minutes.
- Meanwhile, heat the butter over medium heat in a small sauté pan. Once melted, add the garlic and cook, stirring a few times, until softened, about 5 minutes. Add the parsley and cook for 2-3 minutes more.
- Once the mushrooms have released their liquid, drain off any water in the pan. Add the wine, ¼ cup at a time, stirring well between additions.
- Add the garlic to the mushrooms and season with salt and pepper. Cook everything for an additional 5 minutes or so, taste, and adjust seasoning if necessary.
*If you are using shiitake mushrooms, be sure to remove the tough, woody stems with kitchen shears
Keywords: pan-roasted wild mushrooms