Wine Cap Mushroom Recipe
This Wine Cap Mushroom Recipe highlights the earthy, nutty flavors of wine cap mushrooms (also known as king stropharia) in a simple sautéed preparation using garlic, butter, herbs, and a splash of lemon. It's a quick, flavorful side dish or vegetarian main that’s perfect for any occasion — especially if you’re looking to bring out the best of seasonal or homegrown mushrooms.
Equipment
- Large non-stick or cast-iron skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Kitchen towel or mushroom brush (for cleaning)
Ingredients
- 500 g wine cap mushrooms cleaned and sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or ½ tsp dried thyme
- 1 tablespoon chopped fresh parsley
- Juice of ½ lemon optional, for brightness
Instructions
- Clean the mushrooms
- Gently wipe the mushrooms using a damp towel or soft brush to remove any dirt. Avoid washing them under water to prevent sogginess.
- Slice evenly
- Slice the mushrooms uniformly for consistent cooking.
- Heat the pan
- In a large skillet, melt the butter with olive oil over medium heat until hot but not smoking.
- Sauté garlic
- Add minced garlic and cook for 30 seconds, stirring frequently, until aromatic.
- Cook the mushrooms
- Add the sliced wine cap mushrooms to the pan. Stir to coat in the oil and butter. Let them cook undisturbed for 2–3 minutes to allow browning, then stir occasionally. Cook for about 8–10 minutes total.
- Season and finish
- Add salt, pepper, and thyme. Stir in the chopped parsley and squeeze over lemon juice if using. Cook for another 1–2 minutes. Serve hot.
Notes
Cleaning Tip: Never soak mushrooms — they absorb water and become rubbery. Use a soft brush or damp paper towel instead.
Add a kick: For a spicy version, add a pinch of red pepper flakes during the sauté.
Optional deglaze: A splash of white wine or vegetable broth can enhance the depth of flavor.
Make it vegan: Substitute butter with plant-based margarine or more olive oil.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet for best texture.
