Pan-Roasted Wild Mushrooms
with Garlic & Fresh Herbs
Oyster mushrooms are some of the most commonly sought wild mushrooms because of their versatility and delicious, earthy flavor. Here, we combine them with cremini and a handful of wild mushrooms pan-roasted to perfection. We like to use fresh parsley, thyme, or rosemary, but any combination would be delicious.
- 2 lbs mixed wild mushrooms
- 4 cloves garlic
- ½ oz fresh herbs such as parsley, thyme, or rosemary
- 1 tbsp olive oil
- 2 tbsp vegan butter
- ½ cup sherry or dry white wine (optional)
- Salt and pepper
- Optional: crusty bread, for serving
- Large skillet or pot
Gently wipe the mushrooms clean of any dirt with a damp paper towel. Trim just the ends away from the mushrooms, unless they are woody (such as oyster mushrooms, then remove the entire stem). Thinly slice the garlic. Pick the herb leaves from the stems and mince the leaves.
Place a large skillet or pot over medium-high heat and add 1 tbsp olive oil and the butter. Once the butter is hot, add the mushrooms and cook, stirring occasionally, until browned in places, about 5 to 6 minutes.
Add sliced garlic and a pinch of salt and pepper and cook until the garlic is softened, about 2 to 3 minutes. Add the sherry (optional) and simmer until there is very little liquid left, about 30 seconds. Add the minced fresh herbs to the mushrooms and stir. Taste and adjust seasoning with salt and pepper. Serve on crusty bread.