This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

Pairs well with grilled steaks, pan-seared fish or baked polenta.  Add homemade onion rings or steak fries for a real treat!

To clean mushrooms, skip the water and just brush them with a clean sponge or pastry brush to remove dirt.

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Sautéed Wild Mushrooms


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  • 3 tablespoons olive oil
  • 1/2 pound wild mushrooms, any variety or a combination
  • 1/3 cup chopped shallots
  • 2 large cloves garlic, minced
  • 1/4 cup red wine, dry white wine or a large squeeze of lemon juice
  • 2 tablespoons unsalted butter
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper to taste



Heat oil in a large skillet over high heat. Add mushrooms and sauté for about 5 minutes or until browned, stirring occasionally.
Add shallots and garlic and cook for 2 minutes.
Add wine and cook until evaporated (if using lemon juice, remove from heat and add). Turn off heat, add butter and swirl in pan to melt. Stir in parsley and season with salt and pepper to taste.

Recipe from Central Market Poulsbo - Culinary Resource Center
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