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Wild Mushroom Saute

Easy way to make a great topping for a steak or roast chicken.
Course: side
Cuisine: French
Author: Chef Keith Snow


  • 3 tablespoon butter
  • 1 shallot
  • 1/2 pound golden chanterelles or other fall mushrooms
  • Salt and freshly ground black pepper
  • 3 tablespoon chopped fresh thyme leaves


  • Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
  • Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 6—8 minutes. Add thyme and cook for 2 minutes more.