Flavored with browned butter and sage, these Wild Mushrooms with Wilted Greens are a tasty side dish or easy dinner served with rice or pasta.
We’ve had some pretty heavy rain in the last week or so. A few of those wonderful rumbling midwest thunderstorms. It might not be picnic weather but all that rain has been helping the mushrooms pop up all over the place! Recently, I was able to tag along on an evening adventure through the woods to find chanterelles.
I went with a pro, so if you have one on hand then definitely bring them along. Not all mushrooms are edible, some will give you a belly ache, some will make you feel loopy and others will require an organ transplant. So, be sure ya know what you’re doing before you head out on the hunt. You can get some basic foraging info here, here and here but whatever you do, please practice safe foraging my friends!
If you’re on the hunt, here are some basics; keep your eye out for white oak trees growing in rich, loamy soil, you just might find a chanterelle or two nestled in the leaves by the tree roots. Once you find one, the bright golden-orange color is pretty easy to spot. Gently brush off and dirt or sand before tossing them in your basket, the sandy grit is an unwelcome addition to your finished dish.
Not in the mood for a hunt or your hunting ground is covered in a layer of snow? No worries, you can totally make this dish with any fresh mushroom variety and it will still be delicious! As for the greens, I plucked some swiss chard from my backyard but you’re welcome to use kale, hearty spinach or mustard greens.
Wild Mushrooms with Wilted Greens
Flavored with browned butter and sage, these Wild Mushrooms with Wilted Greens are a tasty side dish or easy dinner served with rice or pasta.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Ingredients
- 1 tablespoon butter
- 1 small shallot, thinly sliced
- 8 ounces chanterelle mushrooms, well cleaned, thinly sliced
- 1/2 cup vegetable or chicken stock
- 1/4 teaspoon fine sea salt
- Pinch coarsely ground black pepper
- 1/2 teaspoon fresh sage, thinly sliced
- 1 bunch hearty greens, washed, trimmed and cut into bite-sized pieces (I used swiss chard)
- Fresh shaved parmesan
Instructions
- In a large skillet, heat the butter over medium heat. Add the shallot and mushrooms, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Add the stock to the hot skillet, stirring to loosen any browned bits from the bottom of the pan. Stir in salt, pepper and sage. Bring mixture to a simmer.
- Add the chopped greens, gently toss to coat. Reduce heat to low, cover and simmer for 10 to 12 minutes until the greens are tender. Remove the lid, cook for an additional 1 to 2 minutes, allowing the liquid to cook off. Serve warm with fresh parmesan.
Nutrition
- Serving Size: 1 Serving
- Calories: 61
- Sugar: 1g
- Sodium: 271mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 9mg
Have you ever foraged for mushrooms?
Need some more mushroom inspirations? Check these out…
Sautéed Wild Mushrooms with Israeli Couscous from Spoon Fork Bacon
White Lentil Risotto with Mushrooms from My New Roots
Buttered Crepes with Wild Mushrooms, Kale and Goat Cheese from Half Baked Harvest
Or, check out my Garlic Scape Pesto and Mushroom Pizza…
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