James Peterson

Sautéed Wild Mushrooms for Seafood or Meat

Preparation info
  • Makes Enough to Top

    6

    Servings of Meat or Seafood
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

You can serve wild mushrooms as a side dish—they look great passed in a nice bowl—but since they generally shrink a lot when cooked, this can get very expensive. By spooning them over a piece of sautéed meat or fish, you can get by with fewer.

Ingredients

  • 1 pound fresh wild mushrooms such as porcini, morel, chanterelle, or black trumpet, alone or in combination
  • 3 tablespoons

Method

Inspect the mushrooms for dirt. Give them a quick rinse in a colander, pat them dry, and look inside the hollow stem to make sure nothing is hiding there.

If the porcini are large, cut them into 1-inch-thick slices.

The slices are thick because they shrink a lot in the pan and you don’t want to compromise the meaty texture. The other mushrooms are usually small enough to leave w