Sautéed Wild Mushrooms with Herbs

Sautéed Wild Mushrooms

This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions.

In my effort to explore more local produce, the wild mushrooms I used were grown in Asia. I found some willow mushrooms that are grown locally here in Singapore (I’m not sure I want to know exactly where). They are long and have a tough stalk, but they soften very quickly when sautéed. Another variety I used were sword belt mushrooms from Taiwan, which I picked because of the soft thin shape, and because the name sounded so bad ass.

For another delicious mushroom side dish, try this zesty Marinated Mushrooms recipe.

Sautéed Wild Mushrooms with Herbs


  • 1/2 lb wild mushrooms (willow, chanterelles, porcinis, shiitakes)
  • 2 T butter
  • salt and freshly ground pepper to taste
  • 1 shallot, finely chopped
  • 3 T chopped fresh herbs (parsley, thyme, tarragon, chives)


Clean and trim the mushrooms. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom’s shape. I sliced the willow mushrooms vertically to keep its long shape.

clean the mushrooms and cut following the mushrooms' shape

Heat the butter in a skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook until the liquid is released, raise the heat to high and sauté, tossing often for 2 minutes. When the liquid has nearly evaporated, add the shallots and sauté another couple minutes.


Cook until the shallots are soft and the mushrooms are lightly browned and tender. Add the fresh herbs and and season to taste.

Sautéed Wild Mushrooms with Herbs

3 Responses to “Sautéed Wild Mushrooms with Herbs”
  1. Herm says:

    Love. Def gonna try to make these soon.

    On another note, looking to do something with lamb fillets. Have much experience working w those?

    • jdubs says:

      No sorry to say have never tried cooking lamb fillets before but I hear you treat em just like beef fillets.

      i love roasted spring vegetables with lamb (asparagus, artichokes, and nat likes the fiddlehead ferns) but stuff readily available now… try balsamic roasted carrots! and oven roasted tomatoes are always a win. and def some potato-ness!

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