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.
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.
- 1/4 c extra virgin olive oil
- 1 medium onion -diced
- 1 lb wild mushrooms
- 1/2 c white wine
- 3/4 tsp sea salt + more to taste
- freshly cracked black pepper to taste
- fresh minced herbs for garnish if desired ( minced parsley thyme, oregano…)
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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.
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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.
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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
This looks delicious, I love mushrooms. I’m adding this site to my blog roll. Not sure I’m up for those Amanita muscaria shrooms in the pic at the bottom of your blog 🙂 Thanks for the recipe.
Thanks Virgil ! The mushrooms at the bottom are just for decor, I like pretty things and those mushrooms make me feel happy 🙂
Hey Florentina, I agree the amanita mushrooms look nice. They are beautiful. For some trivia, these are hallucinogenic mushrooms (that are a lot rougher than Psilocybin mushrooms, which are actually wonderful, IMO). In Russia, there was a tradition that at certain times, shamans would eat the amanita mushrooms for the religious experience. In the cold winters, Russians has pee holes in their homes so they didn’t have to go outside to piss. During those times, it was traditional for non-shaman class people to wait and collect this urine to drink and get high (have a religious experience), as the psychoactive ingredient metabolizes through the urine.
So really, they are pretty cool as they have a history going back hundreds (if not thousands) of years.
Wow! That is some trivia… Who knew ?!
Thanks! Who would have thought that mushrooms would be good with white wine? Just by reading your story make me hungry. I will try that on Christmas for my family. Thank you
Hot, hot, hot skillet! Uncrowded pan. Carmelization. Finish with garlic and wine.
Sounds delicioso Brett !
I love mushrooms more than potatoes! Do you mind if I set up residence in your kitchen?
I do believe Liam and I will be experimenting in the kitchen and grill while the Mrs. is away!!
Peas Out!
~Cameron
The best mushrooms in wine sauce I ever made ! Just Perfect, but you must use wild mushrooms for all the deep flavors!