This braised wild mushroom recipe is a riff on the Italian classic funghi al funghetto. You start by sautéing garlic and shallots in lots of olive oil and butter. Then, you add the mushrooms. Let it all simmer in a combination of white wine and broth. The result is delicious-savory, herbaceous, and robust.
Recipe at a Glance
Braising is an easy cooking technique. You start by sautéing the mushrooms in a mixture of butter and fat. Then, you let them simmer in broth and wine. The result is intensely flavorful.
Mushrooms are packed with micronutrients, making this an especially healthy side dish.
It takes about 30 minutes altogether, and you only need a single pan.
Ingredient Notes
- Fat carries flavor and helps the mushrooms cook efficiently. I like to use a combination of butter and olive oil. Duck fat would be lovely, and bacon fat is always a win.
- Aromatics include garlic and shallots. They lend a note of sweetness that brings balance to the earthy flavor of mushrooms. If you don't have shallots, you can certainly use a yellow onion instead.
- Fresh mushrooms are the star of this recipe. I like to use a variety of wild mushrooms, especially pine and porcini. Chanterelles and fresh oyster mushrooms are delicious. You can also use domestic varieties. Button and plain brown mushrooms work fine, too.
- Tomato paste lends an umami note that works well with mushrooms. It also acts as a thickener, helping to pull the sauce together.
- Broth, wine, or another cooking liquid is important for finishing the dish. It allows the mushrooms to cook slowly. My favorite combination is bone broth and white wine. But, you can also use vegetable stock, or just about any of these broth recipes.
- Fresh herbs lend a vibrant note to the recipe. Thyme gives depth, while parsley added just at the end lends a little brightness. Rosemary, bay leaf, tarragon, and chives are also delicious.
Recipe Tips
- If your mushrooms are dirty, you can wipe them off with a damp cloth. Avoid washing them under running water, as they will turn soggy.
- Use a wide variety of mushrooms. Each type offers a unique flavor. Some are earthy, others citrusy, and some even taste like pine. A diverse variety lends many levels of flavor to this recipe.
- Use plenty of fat. Fat is essential for carrying flavor (and also absorbing key micronutrients). But mushrooms absorb a lot of it, so you need to add plenty to the pan.
- Mind your timing. Thick, hardy mushrooms need a longer time to cook than delicate mushrooms. So, add tough mushrooms to the pan earlier and slice them very thinly. Then, add more delicate mushrooms a little later once the tougher ones have had a chance to soften a bit.
- A big braising dish is ideal for making this recipe. It should be wide but fairly shallow. An enameled cast iron braising dish is best, but a wide frying pan can work in a pinch. Avoid nonstick pans, as they can make the oil puddle.
Variations + Substitutions
For a dairy-free version, substitute additional olive oil for the butter.
Switch the herbs. Toss chopped fresh rosemary into the pan instead of (or in addition to) thyme. One or two bay leaves tossed into the mushrooms when you add the broth add a delicious aroma.
Red wine works just as well as white in this recipe. It adds a more robust flavor.
For a more intense mushroom flavor, use this medicinal mushroom broth instead of bone broth.
If you prefer to cook without wine, add more broth and a squeeze of lemon juice.
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Recipe Questions
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pour the leftover mushroom mixture into a skillet set over low heat. Cover and warm until it reaches about 165 F.
Yes! It's easy to freeze the leftovers. Just spoon them into an airtight container or a resealable plastic freezer bag. They'll keep in the freezer for up to 6 months. Thaw overnight in the fridge before you reheat them.
This dish is best with fresh mushrooms. But, you can also use dried mushrooms for a portion of the recipe. I recommend starting with one ounce of dried mushrooms, which is roughly equivalent to ½ pound of fresh.
Place the dried mushrooms in a medium bowl and then cover them with hot water. Allow them to rehydrate for 30 minutes. Then chop them and add them to the pan with the fresh mushrooms. You can add the soaking liquid to the pan as a substitute for some of the broth.
Nicole Rodriguez says
I just used the brown mushrooms I got at costco, and it was still so good. Served it with steak.