What do I serve as a side dish in a pinch? These gorgeous Sautéed Mushrooms in a White Wine Cream Sauce. Seasonal mushrooms that are gently sautéed with garlic and fresh herbs and then finished with a light white wine cream sauce.
These sautéed mushrooms couldn’t be easier or more delicious. Living in the Pacific Northwest, we’re fortunate to have a climate perfect for growing mushrooms. It’s not difficult to find locally grown or wild mushrooms here in the Pacific Northwest; often finding them at the Farmer’s Market as well as local markets.
- 1 lb assorted fresh mushrooms (cremini, shitake, oyster, morels), sliced
- 1 ounce dried porcini or morels (reconstituted in warm water or wine), chopped
- 2 large portabella mushrooms, thinly sliced
- ¼ cup fresh chopped herbs (Italian parsley, chive, thyme, oregano, marjoram or rosemary)
- 4 cloves garlic, finely minced
- 4 tablespoons butter
- ¼ cup white wine
- ¼ cup heavy cream
- Squeeze of lemon
- Salt and pepper to taste
- Fresh grated Parmesan for garnish