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Quick & Easy Pan Seared Wild Mushrooms

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  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 173
  • Sugar: 8.6 g
  • Sodium: 679.5 mg
  • Fat: 12.2 g
  • Saturated Fat: 8.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.3 g
  • Fiber: 4.7 g
  • Protein: 7.4 g
  • Cholesterol: 0 mg