Sauteed Mushroom Trio

Sauteed Mushroom Trio


  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 6 ounces white mushrooms, cut into quarters
  • 6 ounces shiitake mushrooms, stems removed, sliced
  • 6 ounces crimini mushrooms, cut into quarters
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 3-4 sprigs fresh thyme
  • ¼ cup Cabernet Sauvignon or other good quality wine

Heat the oil in a large skillet over medium heat. Add the shallot and saute for l I minutes, until shiny. Add the mushrooms and cook for 5-6 minutes, until they release their liquid.

Season with salt, pepper, and the leaves from the sprigs of thyme.
Remove the pan from the heat. Add the wine. Return to medium heat. Be careful so that the alcohol does not ignite. Cook for 3-4 minutes to cook off the alcohol. Transfer to a serving dish.

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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein