Sauteed Wild Mushrooms

“From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 lb wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh marjoram
  • 1 tablespoon fresh chives
  • 1 -2 tablespoon balsamic vinegar (to taste)
  • salt and black pepper, freshly ground (to taste)
  • 4 -5 slices Italian bread, grilled, preferably bruschetta


  1. Heat oil in a large, heavy skillet over high heat.
  2. Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
  3. Stir in garlic, herbs, and vinegar; cook 30 seconds more.
  4. Remove to a heated serving dish.
  5. Add salt and pepper.
  6. Serve on grilled bread (bruschetta).

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