Oregon Wild Mushroom Medley

Cooking Time: Approx. 10 minutes
Prep Time: Approx. 5 minutes
Makes: 4 servings


1/3 lb. Yellow Foot mushrooms
1/3 lb. Hedge Hog mushrooms
1/3 lb. Black Trumpets
3 Clove chopped garlic
1/2 Chopped yellow onion
1 Oz Chopped sun dried tomato
½ Glass dry white wine
5 or 6 Spinach leaves
Graded Parmesan cheese (Optional)
Salt and pepper
2 Oz. butter


In a large skillet, at high heat, saute onions in golden brown butter.  Add mushrooms, garlic, and season with salt and pepper.  They will render their water (five or six minutes).    Deglaze with the wine and add spinach leaves and sun dried tomato(2 minutes).   Check seasoning.  Add cheese (optional).  Serve as an appetizer with toasted, sliced baguette drizzled olive oil.

P.S.  You may add ½ cup of heavy cream to the skillet.   Let the cream reduce for five minutes at low heat and serve it with pasta as a wild mushroom medley Alfredo style.



Louis Jeandin

Mushrooms All Year


(541) 535-6562 or (541) 973-6595