Pan Seared Mushrooms With Cream And Dill Recipes

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QUICK & EASY PAN SEARED WILD MUSHROOMS



Quick & Easy Pan Seared Wild Mushrooms image

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.

Provided by Lexi

Categories     Side Dish

Time 35m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 173 calories, Sugar 8.6 g, Sodium 679.5 mg, Fat 12.2 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 14.3 g, Fiber 4.7 g, Protein 7.4 g, Cholesterol 0 mg

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