The basics: Extremely important! This recipe is a very basic one, but will allow you to really appreciate the taste of your latest wild mushroom haul.
I also use this recipe when I test my tolerance to new mushrooms I positively identified.
For those who are not familiar with the concept of eating wild mushrooms: the first step when picking mushrooms is to positively identify the mushroom and verify if it is recognize as eatable. If it is eatable, then you should eat only a small portion of the mushrooms well cooked to verify your own tolerance to the mushroom.
The fact that the mushroom is recognized as eatable in the literature, does not mean that you will react well when eating it. Therefore, you should taste a small quantity first. This recipe is perfect for this task as you can easily control the level of doneness and you will fully taste the mushroom!
About the recipe and improvement ideas
If you remember one thing from this recipe, it should be that cooking your mushrooms low and slow. This method will enhance the taste of the mushrooms and allow some additional flavors to come out.
The best mushroom to exemplify this enhancement of taste are the angel wing oyster mushrooms. The taste of this mushroom is nearly inexistent when you cook it rapidly. However, if you take your time and cook them for 10-20 minutes with this method or cook them in a soup, they become delicious and very flavorful.
In this recipe, you will notice that there is a “fragrant ingredients” section. These ingredients are optional and you are welcome to combine them as you please. When I took the pictures, I used garlic and green onion to enhance the flavor of fresh chanterelles, lobster mushrooms and a hericium. This made for a perfect side.
Once you have cooked your mushrooms in this manner, you are free to use them as you please. You can use them by themselves as a side or incorporate them in a recipe such as these: amazing-wild-mushroom-burger, rich-creamy-wild-mushroom-steak-sauce, tasty-wild-mushroom-mediterranean-tapenade.
The Best and Simplest Wild Mushroom Recipe
Course: SidesDifficulty: Easy2-3
servings5
minutes15
minutes20
minutesIngredients
300g of wild mushrooms, sliced (or 30-40g of dehydrated mushrooms)
1 pinch of salt
2 tsp of butter
- Fragrant ingredients (Choose the ones you want/optional)
1 garlic clove, minced
1 green onion, thinly sliced
Zest of 1/2 lemon
Ground black pepper
2 tsp of balsamic vinegar (step 3: no need to cook on the side before mixing with mushrooms)
Directions
- Heat a skillet under medium-low heat.
** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate ** - Add the mushrooms and the salt. Cook to let them sweat most of their water, 10 to 15 minutes.
- Push the mushrooms to one side of the skillet. On the free side, add the butter and your choice of fragrant ingredients. Keep the butter separate from the mushrooms and cook while mixing until fragrant, 1 to 2 minutes
*** Crucial step! If you do not separate the butter from the mushrooms, the butter will be absorbed without the garlic taste. *** - When the ingredients are fragrant, mix the butter and the mushrooms. Cook for an additional minute and remove from heat.
- The mushrooms are done! You can enjoy this recipe as a side or incorporated in other recipes.
This simple mushroom recipe is used in many recipes on this blog.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with any grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, white mushrooms to name a few; or a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
- Any wild mushrooms can be used for this recipe.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
