Sautéed Mushrooms


‘Shrooms. You either love them or you hate them. If you hate mushrooms I feel bad for you, son.

My personal favorite are porcini mushrooms, which are in this recipe. You can change the other mushrooms in this recipe if you prefer certain kinds, but I really recommend sticking with the dry porcini mushrooms. They are essential to the depth of flavor of this dish. 

Anway, this is what I used:


Those are stalks of green garlic not leeks or green onions, although you could use those if you like. I got these green garlics at the farmer’s market. They have the texture and consistency of leeks but the flavor and smell of garlic.

The first thing you want to do is reconstitute the dried porcini mushrooms. ‘Reconstitute’ is just an obnoxious way of saying ‘rehydrate’, which is just the scientific way of saying ‘make them soft’. To do this, soak the dried mushrooms in hot water.

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While they soften, chop up the green garlic and the mushrooms if they are large.


Add them to a hot pan with a drizzle of olive oil and don’t toss out the porcini soaking water! This is liquid mushroom gold and you will need it to create this deep rich mushroom side dish that is meaty enough to eat as a main dish.

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Add a few dashes of Worcestershire Sauce, a pinch of garlic powder and onion powder and 1/2 a teaspoon of paprika and most (not all) of a small amount of chopped cilantro. About a small handful.

Cook until the mushrooms have browned and reduced like the picture on the bottom right (or second picture if you are reading this on your phone):

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Make a mushroom-well and add half of the porcini soaking liquid.

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Let the liquid bubble-up and get absorbed by the mushrooms. Add the rest of the porcini juice and let is absorb as well. Mmmm. Porciniiii juuuuice. 

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Garnish w/ rest of cilantro. I had it with a salt and heavily peppered chicken breast sautéed in olive oil. Very rich and satisfying meal and it’s totally gluten free, paleo, low carb (or no carb) and vegan! Ok so it’s not vegan. But if you are vegan the mushrooms are a very hearty and meaty option on their own.



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