This dish is spectacular. Having never cooked with fresh wild porcini mushrooms before, I was genuinely thrilled with the result. They’re delicate, deeply flavorful, and feel almost too special to touch. Exactly the kind of ingredient you want to honor with the simplest preparation, one that lets you go from stovetop to plate in just 15 minutes.
I used about half of the porcini I was lucky enough to find and saved the rest for the next dish in this three‑part porcini adventure. This serving made a lovely lunch for two, but with a small adjustment in portion size, it would be just as impressive as an appetizer for four for that special dinner.
Sautéed Wild Porcini Mushrooms, Cremé Fraîche and Sherry Herb Butter
Print Pin RateServings: people
Ingredients
Porcini Mushrooms
- 2-3 whole fresh porcini mushrooms about 1/2 lb
- 1 tbsp olive oil
- kosher salt and freshly ground black pepper
- 2 tbsp crème fraîsche or rich sour cream
Sherry Herb Butter Vinaigrette (Optional)
- 2 tbsp unsalted butter
- 3-4 sprigs each of fresh parsley, sage, oregano, thyme
- 1 tbsp sherry vinegar
Instructions
Gather all ingredients before starting recipe
Porcini Mushrooms
- Heat 1 tbsp olive oil in medium sized skillet over medium high heat for 1-2 minutes.
- Slice porcini mushrooms in thin slices, lengthwise, try to make each slice about 1/4" thick.
- Transfer mushroom slices to heated oil and sauté over medium high heat until the mushrooms are golden on each side, about 4-5 minutes. Remove mushrooms to a sheet pan and reserve until ready to serve.
Herb Butter Vinaigrette (Optional)
- Finely chop the leaves of 3-4 sprigs each of fresh parsley, sage, oregano, thyme.
- Add 2 tbsp unsalted butter to the porcini pan and heat over medium high heat. Add finely chopped herbs and season with kosher salt and freshly ground black pepper Sauté until the herbs are just wilted then add 1 tbsp sherry vinegar, stir to combine and simmer for 1-2 minutes. Remove from heat.
Serving
- Drizzle each plate with some herb butter, then divide the 2 tbsp crème fraîsche or rich sour cream and spoon one tablespoon in a swoosh on each plate and finally add the porcini mushrooms.
