Seared Wild Mushrooms

By Martha Rose Shulman

Seared Wild Mushrooms
Andrew Scrivani for The New York Times
Total Time
10-12 minutes for seared mushrooms
Rating
4(83)
Comments
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When I was in Paris recently, wild mushrooms – cèpes (porchinis) in particular – seemed to be on every restaurant menu. It was the season. Inspired, I went to the market and bought a small amount of wild mushrooms – some girolles, oyster mushrooms and others (but not cèpes, which were out of my price range). In fact they were all pretty much out of my price range, as they often are here. But I didn’t need too many to make enough pan-seared mushrooms for a few unforgettable bruschetta. You can also serve them over a bowl of quinoa or other grains, with strips of egg pancake scattered over the top. The pan-seared mushrooms take only about 10 minutes to cook; make sure the pan is nice and hot when you add them so that they sear right away. Once they have begun to sweat you can turn down the heat a bit and add the other ingredients.

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Ingredients

Yield:4 servings
  • 2tablespoons plus 2 teaspoons extra virgin olive oil
  • 1pound wild mushrooms, torn into smaller pieces if large, cleaned if necessary
  • ½cup chopped onion or 2 shallots, minced
  • 2garlic cloves, minced, plus ½ garlic clove, intact
  • 1teaspoon minced fresh thyme leaves, chopped
  • 1teaspoon minced fresh rosemary or sage
  • Salt and freshly ground pepper
  • ¼cup dry white wine

    • For Bruschetta or Big Bowls

    • 8thick slices country bread or 2 to 3 cups cooked quinoa
    • 2ounces Parmesan, crumbled or grated
    • 2eggs
    • Chopped flat-leaf parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

395 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 16 grams protein; 590 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 tablespoon olive oil in a wide, heavy nonstick skillet or a wok over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium, add another tablespoon oil and onion or shallots and cook, stirring, until just tender, 3 to 5 minutes. Add minced garlic, thyme and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning. Remove from heat.

  2. Step 2

    Beat 1 of the eggs in a small bowl and season with salt and pepper. Heat an 8-inch nonstick omelet pan over medium-high heat until hot. Add 1 teaspoon olive oil, swirl pan, then add egg and swirl pan to coat evenly. Shake and tilt the pan and lift the edges of the egg pancake with a rubber spatula to allow egg to run underneath itself. When just about set flip over to briefly cook any runny egg on top, then transfer to a plate. Repeat with remaining egg. Cut egg pancakes into strips.

  3. Step 3

    For bruschette, lightly toast bread and brush with olive oil. If desired, rub with a cut clove of garlic. Top with mushrooms. Sprinkle on Parmesan and egg strips, garnish with chopped parsley, and serve. For quinoa bowls, spoon quinoa into wide bowls and top with mushrooms. Sprinkle on Parmesan and egg strips. Garnish with chopped parsley, and serve.

Tip
  • Advance preparation: The cooked mushrooms will keep for a few days in the refrigerator and can be reheated in a pan on top of the stove.

Ratings

4 out of 5
83 user ratings
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Comments

Sam

Good feta works well with this, too.

ZGBNM

I thought rosemary was overpowering; thyme only, next time. Often, when I don’t have wine open, I’ll use a splash of dry vermouth without problems. Rubbing garlic on the bread is key.

CCScotty

Used baby portobello mushrooms to pair this w steak. Easy and delicious!

Christina

I made this and not only was it a nice change in terms of an easy dinner for the family, but everyone thought it was very good. I streamlined it quite a bit, just making garlic bread, from a rustic European loaf, a thin plain omelet on top with the consistency of a crepe, and then mozerella cheese put back in the oven to melt, topped with mushroom in butter and olive oil with thyme only. While I'm sure the recipe was much better then mine, I just took the idea and simplified it.

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