Sautéed mushrooms are an excellent complement to all kinds of meats, poultry and game. Dried mushrooms are excellent additions to stuffing, soups, stir frays, and any recipe which calls for mushrooms.

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Chanterelles

Morels

Oyster

Porcini

Sautéed Mushrooms

Shiitake

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What Sautéing is:

Sautéing by definition is browning food in a small amount of hot oil with limited movement of the food. Mushrooms should be dried before sautéing to increase browning, pat them with a kitchen towel a few minutes before sautéing.

Although sautéing can be done in just about any stove top pan or pot, a sauté pan can aid in even browning. These pans are made to distribute heat evenly and have low, straight sides that allow steam to easily escape.

Simply Sautéed Mushrooms:

To a hot pan add enough fat such as butter, or olive oil to cover the bottom of the pan. Once the oil is hot, add mushrooms (if you do not hear a good sizzle the oil was not hot enough) and allow to cook until brown over medium to high heat without stirring. Once browned on one side, stir, and add minced garlic, a pinch of paprika, and allow to brown again. Repeat this until brown on all sides. Season to taste and serve.

Only sauté enough mushrooms at once to cover the bottom of the pan. This helps limit the amount of moisture in the bottom of the pan which, will prevent browning.

Dried mushrooms should be well soaked before sautéing.

Sautéing Breaded Mushrooms:

Most kinds of mushrooms are excellent lightly breaded and either fried, or sautéed.

Reconstituting: Dried mushrooms can be reconstituted by steeping them in warm water/broth for from 15 to 40 minutes depending upon variety, or by added them to a simmering liquid 10-15 minutes before serving. The flavorful soaking liquid can be strained for addition to sauces and soups.

Sauce: follow the recipe above and deglaze pan with wine and/or mushroom soaking liquid. Reduce liquid, add heavy cream and simmer until desired thickness is reached. Serve over all kinds of meats, poultry, or pasta.
 

Most wild mushrooms can be substituted into any recipe.

 suggest using one of these alone or a combination of them: sage, oregano, thyme, marjoram, basil, parsley, or chives

fats:

butter, clarified butter
olive oil
bacon drippings

Just for flavor:

Oregano
paprika and other chili powders. Chipotle chili powder's smoky flavor watches especially well the smoky flavor of shiitake mushrooms.
fresh parsley
chives
thyme
salt & pepper to taste

ginger
nutmeg
coriander
sage
basil

lemon juice can a real brighten up the woods flavor of wild mushrooms

liquids for deglazing:
white and red wine
stock
mushroom soaking liquid

vegetables:

garlic
onions
shallots
leeks

breading components:

ground dried mushrooms
bread crumb
parmesan cheese. The better kinds have a strong nutty flavor that goes well with the strong flavor of wild mushrooms