Sauteed Wild Mushrooms

Wild Mushrooms come in all shapes, sizes, and flavors. See Below.

White Button or Commercial Mushrooms (Used widely in the US.)
Chantarelle Mushrooms
Enoki Mushrooms
Morel Mushrooms
Oyster Mushrooms
Shiitake Mushrooms
Angel Trumpet Mushrooms
Wood-ear Mushrooms
Brown - Italian Mushrooms
Lobster Mushrooms
Bolete and Porcini Mushrooms
Portabella Mushrooms


Ingredients for Sauteing Wild Mushrooms:

1 Tablespoon Olive Oil
1 Pound of Mixed Wild Mushrooms
1 Garlic Clove, minced well
1 Tablespoon Each of Minced Fresh Marjoram and Fresh Chives
1 - 2 Tablespoons of Balsamic Vinegar for tasting
Salt and Ground Black Pepper for tasting

How to Saute Wild Mushrooms:

Choose from a variety of wild mushrooms for excellent flavoring. You can use Chantarelle Mushrooms, Enoki Mushrooms, Morel Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Angel Trumpet Mushrooms, Wood-ear Mushrooms, Brown - Italian Mushrooms, Lobster Mushrooms, Bolete and Porcini Mushrooms, or Portabella Mushrooms. Feel free to throw in some regular White Button Mushrooms too. Heat oil in a large skillet over high heat. Saute your wild mushrooms for about 4 minutes or until all liquid has evaporated from the mushrooms. Stir in the garlic, herbs and vinegar. Cook for only 30 seconds more. Remove your wild mushrooms from the skillet and place on each serving dish. Add salt and ground black pepper for extra flavoring. Serve on grilled bread or bruschetta.