sauteed garlic and wild mushrooms

Sautéed Garlic and Wild Mushrooms is a savory combination. It is very versatile and therefore can be pared nicely with others ingredients.

Here are some examples:

  • served over grilled polenta or rustic style bread
  • placed in lettuce leaves making lettuce wraps
  • added to homemade spaghetti sauce over pasta
  • as a side dish

Remember, wild mushrooms are low in calories and fat, and they are packed with fiber and protein!

Be creative!

To Healthy Eating!


Sautéed Garlic and Wild Mushrooms

These deliciously-prepared garlic mushrooms are great with pasta, side dish, over polenta, on a crostini with pesto spread, or as a lettuce wrap! An appetizer or meal!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Hors d'oeuvres/Appetizers, Side Dish
Cuisine All American, Italian, Mediterranean
Servings 1 Cup


  • 1/4 cup shallots minced
  • 2 cloves garlic minced
  • 2 cups wild mushrooms loosely packed in cup; wild mushrooms such as king oyster, shimeji, chanterelle, cremini, porcini, morel
  • 3 Tbsp Maderia or Marsala wine
  • 2 tbsp chives, fresh minced
  • sea salt to taste
  • freshly ground pepper to taste


  • Gather and prepare your mise en place. (Pronounced "meez ahn plahs"; a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking!) Mixing bowls, pans, tools and equipment is also set out.
  • Mushrooms, depending on size may need to be cut up. Wild mushrooms such as king oyster, shimeji, chanterelle, cremini, porcini, or morel would work very well.
  • To prepare mushrooms, bring a large fry pan to medium heat. Add the shallots and cook until they begin to stick. Once they begin to stick, add the garlic and mushrooms.
  • Stir well until the mushrooms also begin to stick. Be careful not to burn them.
  • Next, add the wine and deglaze the pan. (Deglazing is a fancy word for adding something cold to a hot pan to get all the brown bits stuck to the bottom of the pan. The brown bits are where all the flavor is, and this is called fond. The steam helps to lift the fond.)
  • Sauté with the wine until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.
  • Gently stir in the minced chives, season with sea salt, and add the fresh-ground pepper to taste.

Grilled Polenta

  • I buy the Ancient Harvest Polenta (cornmeal & flour) for ease. There are several brands: San Gennaro Traditional Italian or Ancient Harvest. They have a basil/tomato added. It comes in a roll in the sauce aisle at most grocery stores. Slice in 1/2-inch rounds and bake in oven for 15 minutes.
  • Once you cook the polenta, layer the mushroom mixture on top and sprinkle with shredded mozzarella cheese, dairy or non-dairy.
  • Or make a lettuce Wrap!


Melissa's Modifications
The versatility of the Garlic Wild Mushrooms lends itself to lots of creative pairings. The fiber, potassium and vitamin C in mushrooms may contribute to cardiovascular health, as well as having other health benefits.
Nutritional Values:
Garlic Wild Mushrooms: 124 calories; .7g Fat; 27g Carbs; 2g Fiber; 9g Protein
Lettuce Wraps: Added to lettuce offers no additional nutritional value, just fun to eat this way!
Grilled Polenta: 100 grams (2 -1/2 inch slices) - 70 Calories; 0 Fat; 14g Carbs; 1g Fiber; 2g Protein
Tried this recipe?Let us know how it was!

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