Wild Mushroom and Root Vegetable Sauté

Firmer mushrooms such as porcini, lobster, or matsutake are preferable in this recipe, though it's versatile enough for most any type. We enjoyed pleasing results with a mix of lobster and cremini.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 24%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.6g
  • Carbohydrate: 20g
  • Fiber: 2.4g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 217mg
  • Calcium: 13mg


  • 1 tablespoon olive oil, divided
  • 1 cup chopped onion
  • 3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound)
  • 1 cup (1/4-inch) diced carrot (about 1 large)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 teaspoon butter
  • 6 cups chopped wild or cultivated mushrooms (about 1 pound)
  • 1 tablespoon chopped fresh parsley


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until tender. Add potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 12 minutes or until vegetables are tender and begin to brown. Place potato mixture in a large bowl; keep warm.
  2. Heat remaining 1 teaspoon oil and butter in pan over medium-high heat. Add mushrooms, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Sauté 10 minutes or until mushrooms are tender. Add mushroom mixture and parsley to potato mixture; stir to combine.
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