Pan Seared Wild Mushrooms

Pan Seared Wild Mushrooms


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

Make sure that you do not clean mushrooms under running water, as it causes the texture of cooked mushrooms to become rubbery. Instead, wipe mushrooms clean with a damp kitchen towel or paper towel.

  • 1/4 Cup Plus 2 Tablespoons Unsalted Butter (Divided)
  • 1/4 Cup Plus 2 Tablespoons Olive Oil (Divided)
  • 2 Cups Chanterelle Mushrooms (Cleaned & Stems Trimmed)
  • 1 1/2 Teaspoons Kosher Salt (Divided)
  • 3/4 Teaspoon Pepper (Divided)
  • 2 Cups Oyster Mushrooms (Cleaned & Stems Trimmed)
  • 2 Cups Cremini Mushrooms (Cleaned, Stems Trimmed & Roughly Chopped)
  1. In large-size saucepan over a medium-high heat, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil. When butter has stopped foaming, add chanterelle mushrooms. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook 5 minutes, stirring occasionally, until mushrooms are tender and most of the liquid has evaporated.
  2. Transfer chanterelles to rimmed baking sheet, and cover with foil. Set aside.
  3. Using remaining butter, olive oil, kosher salt, and pepper, repeat process with oyster mushrooms, then with cremini mushrooms.
  4. When cremini mushrooms are cooked, add cooked chanterelles and oyster mushrooms back into pan. Toss to heat through.
  5. Transfer to serving bowl.
  6. Serve immediately.
  7. Serves 4
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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