This classic sautéed mushroom medley celebrates the earthy flavors and varied textures of mixed mushrooms in their most authentic form. A staple across European cuisines, particularly French and Italian, this dish honors the natural character of mushrooms with minimal interference, just butter, garlic, herbs, and proper technique. The secret lies in patience: allowing the mushrooms to release their moisture before they begin to brown and caramelize, developing that rich umami flavor that makes this dish so deeply satisfying.
Sautéed Mushroom Medley with Fresh Herbs
4
servings15
minutes20
minutes126
kcal35
minutesKeep the screen of your device on
Ingredients
750 g 1 1/2 lb mixed mushrooms (cremini, shiitake, oyster, button, portobello)
3 tablespoons 3 tbsp unsalted butter
2 tablespoons 2 tbsp olive oil
4 4 garlic cloves
2 2 shallots
2 tablespoons 2 tbsp fresh thyme leaves
1 tablespoons 1 tbsp fresh rosemary
2 tablespoons 2 tbsp fresh flat-leaf parsley
1 tablespoons 1 tbsp soy sauce or tamari
2 tablespoons 2 tbsp dry white wine (optional)
1/2 teaspoon 1/2 tsp sea salt
1/4 teaspoon 1/4 tsp freshly ground black pepper
Equipment
Large skillet- Cutting board et Knife
- wooden spoon
Directions
- Clean the mushrooms by gently wiping them with a damp paper towel or mushroom brush to remove any dirt. Avoid soaking mushrooms in water as they will absorb moisture.
- Slice mushrooms into even pieces, keeping in mind that they will shrink during cooking. For varied texture, slice different varieties to different thicknesses.
- Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter.
- Add the mushrooms to the pan in a single layer. If they don’t all fit, cook them in batches to avoid overcrowding (overcrowded mushrooms will steam rather than brown).
- Let the mushrooms cook undisturbed for 3-4 minutes until they begin to release their moisture.
- Once moisture begins to evaporate, stir occasionally and continue cooking for another 5-7 minutes until mushrooms are golden brown and most liquid has evaporated.
- Add the remaining butter, shallots, and garlic to the pan. Cook for 2 minutes until fragrant and shallots begin to soften.
- Add thyme and rosemary, stirring to combine with the mushrooms.
- Pour in the soy sauce and white wine (if using), and use your spoon to scrape up any flavorful bits from the bottom of the pan.
- Cook for 2-3 more minutes until the liquid is mostly absorbed but mushrooms are still glossy.
- Season with salt and pepper to taste.
- Remove from heat and sprinkle with fresh parsley just before serving.
Notes
- This preparation method is known as “à la Provençale” in French cuisine, emphasizing the Mediterranean herbs that complement mushrooms’ earthy flavor.
