If you love mushrooms as much as I do, then you are going to adore this dish. The earthy flavors of the different mushrooms and herbs make for a perfect addition to almost any meal. It can also take the place of any meat, poultry, or fish if you are vegetarian. 

 

1 oz. medley of dried mushrooms

14 oz. wild mushrooms of any variety, roughly chopped

3 Tbsp Butter

½ cup dry white wine

2 Tbsp fresh sage, chopped

¼ cup parsley, chopped

1 tsp fresh oregano, chopped

1 tsp fresh thyme, chopped

Sat and pepper 

 

Soak the dried mushroom in 1½ cups hot water for 30 - 60 minutes. Save the liquid and roughly chop the mushrooms. 

 

Melt the butter in a large skillet on medium-high heat. Add the fresh and dried mushrooms to the pan. Sauté, occasionally stirring, until they begin to brown. Add ½ cup of the mushroom soaking liquid, wine, and herbs. Reduce the heat to medium-low and simmer until most of the liquid has evaporated. Season with salt and pepper to taste and serve. 

 

Just Salt It, and enjoy!