Paleo meal plan

Sauteed Mushrooms

1 tablespoon (15 ml) finely chopped dried porcini mushrooms

1 cup (240 ml) beef broth

3 tablespoons (45 ml) butter

1 medium shallot, peeled and thinly sliced

1 clove garlic, peeled and minced

1 pound (454 g) assorted fresh mushrooms, chopped to desired size

2 teaspoons (10 ml) dried sage

½ teaspoon salt

Freshly ground black pepper, to taste

1. Place the porcini mushrooms in a small bowl, add the beef broth and soak porcinis.
2. Meanwhile, melt the butter in a large saucepan over medium heat, and sauté the shallots and garlic for about 2 minutes.
3. Add the fresh mushrooms and sage and cook for 8 minutes, stirring frequently.
4. Add the porcinis, broth and salt, and continue cooking until very little liquid is left.
5. Season with pepper and serve.

NOTE: Leftovers go great with eggs for breakfast.

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Sautéed mushrooms with porcini and sage are the savory side dish you'll want to spoon over everything. Fresh mushrooms cook down with shallots and garlic in butter, then soak up a concentrated broth made from dried porcini until barely any liquid remains. The result is deeply earthy, golden, and far more luxurious than the sum of its parts.

Pro Tips

• Soak the dried porcini right in the beef broth — the broth picks up their intense flavor and becomes the sauce, so nothing goes to waste.
• Use an assortment of fresh mushrooms if you can; a mix of button, cremini, and shiitake gives more texture and depth than a single variety.
• Don't rush the final simmer. Letting the liquid reduce to almost nothing concentrates the mushroom flavor onto every piece rather than leaving a watery pan.
• Leftovers are superb with eggs the next morning — pile them into an omelet or alongside scrambled eggs for a savory breakfast.
• Dried sage works well here since it cooks long enough to soften; crumble it between your fingers as you add it to release its oils.

Frequently Asked Questions

Can I skip the dried porcini?

You can, but they're the source of this dish's signature depth. If skipping, use all beef broth and add a dash of coconut aminos for extra savoriness.

Can I make these mushrooms ahead of time?

Absolutely — they keep for 4-5 days in the fridge and the flavor deepens overnight. Reheat in a hot skillet to drive off any moisture that collects.

What can I serve with sautéed mushrooms?

They're natural alongside steak or roast chicken, folded into an omelet, or piled onto a baked potato for a hearty vegetarian plate.

Is there a substitute for butter?

Ghee or coconut oil both work. Ghee keeps the rich, creamy flavor closest to butter while staying paleo-friendly.

Recipe Card

Stav Kogan

Sauteed Mushrooms

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp finely chopped dried porcini mushrooms
• 1 cup beef broth
• 3 tbsp butter
• 1 medium shallot, peeled and thinly sliced
• 1 clove garlic, peeled and minced
• 1 lb assorted fresh mushrooms, chopped to desired size
• 2 tsp dried sage
• ½ tsp salt

Method

 

1. Place the porcini mushrooms in a small bowl, add the beef broth and soak porcinis.
2. Meanwhile, melt the butter in a large saucepan over medium heat, and sauté the shallots and garlic for about 2 minutes.
3. Add the fresh mushrooms and sage and cook for 8 minutes, stirring frequently.
4. Add the porcinis, broth and salt, and continue cooking until very little liquid is left.
5. Season with pepper and serve.

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