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Sautéed Foraged Mushrooms with Sour Cream & Dill

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 32.

Featuring: Wildcaught Foraged Mushrooms

4 oz Mixed Wildcaught Mushrooms (such as, black trumpet, white, and hen of the woods), rehydrated 

1 tbsp unsalted butter 

1 tbsp olive oil 

1 tsp soy sauce

1/3 cup 14%MF sour cream 

Handful of fresh dill, chopped 

2 slices of toasted bread, for serving

● Pat rehydrated mushrooms dry with paper towel. 

● Heat olive oil and butter in a skillet over high heat, add mushrooms, and cook until seared and golden, about 2 minutes, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until tender. Add soy sauce, cook 1 minute, stir in sour cream and season to taste with salt and pepper. Remove from heat and sprinkle with fresh dill. 

● Spoon mushroom mixture on top of toasted bread and serve immediately. 

Serves 2

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