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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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.

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