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.