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Wine Cap Mushroom Recipe

Wine Cap Mushroom Sauté

A simple, flavorful sautéed wine cap mushroom dish bursting with garlic, fresh herbs, and a touch of lemon. Perfect as a side or versatile topping, this recipe is quick, healthy, and easily customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups wine cap mushrooms cleaned and sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 small shallot finely chopped (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or ½ tsp dried thyme
  • 1 tablespoon fresh parsley chopped (for garnish)
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon lemon juice or zest optional

Equipment

  • arge skillet or frying pan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring spoons

Method
 

  1. Pat mushrooms dry and slice evenly.
  2. Heat olive oil in a large skillet over medium heat until shimmering.
  3. Add garlic and shallots (if using); sauté 1–2 minutes until fragrant.
  4. Increase heat to medium-high; add mushrooms in a single layer. Let them sear undisturbed for 2–3 minutes.
  5. Stir in salt, pepper, and thyme; cook for 5–7 minutes until mushrooms are browned and tender.
  6. Optional: Stir in lemon juice, red pepper flakes, or other desired toppings in the last minute.
  7. Remove from heat; garnish with fresh parsley. Serve warm.
    Wine Cap Mushroom Recipe

Notes

  • Avoid overcrowding the pan to ensure proper browning.
  • Use fresh herbs at the end for best flavor and color.
  • Can be served over toast, pasta, or as a side dish.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Wine Cap Mushroom Recipe