Wild Mushroom White Wine Sauce


This is how to make a quick and delicious mushroom white wine sauce, for a meal or just as a topping on burgers, chicken and steaks. 

Mushroom White Wine Sauce

For the past month we’ve been making burgers over the weekend. Turkey burgers to be more specific, not necessarily my favorite until just recently. I was only in charge of the toppings and the sides, so that’s all I’m going to take credit for and share with you here. By default, I make my Heirloom Tomato and Cucumber Salad with burgers or grilled anything. My new addition this summer as a burger topping or as a side to steaks or grilled chicken is this fast and delicious wild mushroom white wine sauce.

The basic recipe for this dish was of course inspired by my grandpa, who used to plop me on the back seat of his old rusty bike right after it rained and ride away with me into the fields in search of mushrooms. We would sneak between bushes and thorns, fill our bags and then go home and cook them simply in some oil with onions and salt to eat them on bruschetta. They really were worth all the thorn scratches and wet socks. Give them a try yourself, this mushroom white wine sauce sounds and tastes like something we all need in our lives. 

Wild Mushroom White Wine Sauce
Prep time

Cook time

Total time


Recipe type: Appetizer
Cuisine: Italian
Serves: 5

  • ¼ c extra virgin olive oil
  • 1 medium onion -diced
  • 1 lb wild mushrooms
  • ½ c white wine
  • ¾ tsp sea salt + more to taste
  • freshly cracked black pepper to taste
  • fresh minced herbs for garnish if desired ( minced parsley, thyme, oregano…)

  1. Heat up the olive oil in a large enameled cast iron or stainless steel saute pan over medium flame. Add the onion to the pan and cook until it starts to get some color all over, making sure not to burn it, about 10 minutes or so.
  2. Add the wild mushrooms to the pan with a pinch of sea salt and give them a nice stir ( the salt will help bring out the moisture from the mushrooms). Pour in the wine and allow them to cook uncovered until almost all the liquid has evaporated into a nice thick wine sauce.
  3. Add this point you can add another splash of wine and with a spatula scrape all the brown bits from the bottom of the pan. This step is optional. Adjust seasonings with the sea salt, add the black pepper to your taste and serve as a side dish or a topping for burgers, chicken or roasts.

around the web

Oyster mushroom recipes from epicurious.com

check out the Mushroom Festival on mushroomfestival.org