Sauteed Spring Mushrooms

Use any combo of wild spring mushrooms you find—porcini, shiitake, oyster, morel, hedgehog, etc. You also can add cultivated creminis to the mix.

1-1/2 pounds fresh wild mushrooms
2 shallots
2 cloves garlic
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 tablespoons fresh tarragon, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon lemon zest

Clean and trim the mushrooms. Cut or slice them into roughly similar-sized pieces, leaving very small ones whole. Finely chop the shallots and garlic.

Heat the butter and oil in a large skillet over medium-high. When the butter melts, add the shallots, garlic and a pinch of salt. Sauté 1 minute. Stir in the mushrooms and another pinch of salt. Sauté 6-8 minutes, or until the mushrooms have released their liquid and turned a rich golden-brown. Season to taste with pepper and, if needed, more salt. 

Remove from heat, and stir in herbs and lemon zest.

Serves 4

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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