Wild Mushroom Medley

You may have noticed, we have so many recipes with mushrooms, I‘m obsessed with them. I love the savory, earthy flavor that they bring to dishes.

I have recently used them in a lot of vegan recipes. They have a nice and dense texture that is good for replacing meat. For this recipe, I wanted to make them the star. Mushrooms have so much flavor on their own and I wanted to highlight that in this dish.

You can make this recipe with any blend of mushrooms that you want. I used crimini, shiitake, and oyster mushrooms for my blend. I really wanted to use chanterelles because they have looked really good at the store lately, but I guess I missed the season for them this time. Any blend of mushrooms will work just fine though, so pick your favorites!

One thing to note when using a blend, is size. I had some tiny shiitake mushrooms and some big oyster mushrooms. A mismatch in size will impact the cook time.

Cut the larger mushrooms into halves or thirds, so they are more uniform in size. It doesn’t need to be perfect either! It just helps to give a more even cook across the mushroom blend.

Keep your mushrooms in your butter, not the floor,
Your favorite alternative chefs, K & T

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Wild Mushroom Medley

Prep Time 5 minutes

Cook Time 8 minutes

Servings 4

Ingredients

• ½ pound mushroom blend
• 1 tbsp vegan butter
• 1 clove garlic minced
• Salt and pepper
• 1 tbsp white wine
• 1 tsp lemon juice
• 1 tbsp parsley chopped

Instructions

1. Cut larger mushrooms into halves (or thirds based on size).
2. Melt butter in a medium sized pan over medium heat.
3. Add garlic to the pan and cook until fragrant.
4. Toss mushrooms in the pan and season with salt and pepper.
5. Cook for a few minutes until mushrooms become soft.
6. Add white wine to the pan and let mushrooms cook in wine for another minute.
7. Lastly toss mushrooms in lemon juice and parsley.
8. Remove from heat and serve!