Sautéed Wild Mushrooms



For the mushrooms:

  • 3 tbsp grape-seed oil
  • 1 1/2 lbs mixed wild mushrooms, trimmed and washed or brushed clean
  • salt and pepper to taste
  • 2 tbsp minced shallots
  • 2 tsp fresh thyme leaves, chopped fine
  • 2 tbsp unsalted butter
  • 6 oz quality small lettuces (several handfuls)
  • 1/2 bunch chives, snipped into bits using scissors
  • 1/2 bunch tarragon, leaves torn into pieces
  • 1/4 cup pine nuts, toasted in a dry skillet until you can smell them
  • 4 eggs cooked any way you like (poached, sunny-side up, scrambled)


  • sea salt
  • aged balsamic vinegar, for drizzling
  • crusty bread
  • prosciutto slices

For the dressing:

In a small bowl combine 1 tbsp minced shallot, 1 tbsp champagne vinegar, 1 tbsp Dijon mustard, 1 tbsp warm water, and 1 tbsp honey, then slowly whisk in 1 cup grape-seed oil until emulsified. Season with salt and pepper. Makes 1 cup.


Heat oil in the largest skillet you own over high heat until just before it smokes — it will shimmer in the pan. Add mushrooms and spread evenly around the pan, leaving a few gaps so the steam can escape. Cook, undisturbed (don’t shake the pan — you want a proper sear), until browned, 6 to 8 minutes. Stir — flipping the mushrooms around to brown all sides — season with salt and pepper, and cook for another 6 minutes. Add shallots, thyme, and butter, and lower heat to medium. Cook until shallots soften, another 5 minutes. Remove from heat and let rest for about 5 minutes.

Transfer warm mushrooms to a bowl. Add lettuces, herbs, nuts, and about 1/4 cup dressing. Season to taste with salt and pepper. Divide salad among four plates, and top each with an egg. You can finish with sea salt and a drizzle of balsamic vinegar, and serve with a hunk of bread and a slice of prosciutto.

Serves 4.

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