Sauteed Mushroom Medley Recipe

A wonderful vegetarian Sauteed Mushroom Medley Recipe with deep flavor from a variety of mushrooms and water infused dried shitake mushrooms.
Course Side Dish
Cuisine mushrooms, stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Feed Your Soul Too


  • 8 Ounces Baby Bellas
  • 2 Whole Portabellos diced
  • 4 Ounces Oyster Mushrooms diced
  • 3 Ounces Dried Shitake Mushrooms
  • 1 Package Fresh Thyme chopped
  • 1 Tbsp flour
  • 1/2 Cup Vegetable Stock
  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic minced
  • 6 Ounces Shredded Mozzarella


  1. Boil water and re-hydrate the dried shitake mushrooms.  Drain, set aside and reserve 1/2 cup of the liquid.

    Meanwhile, in a skillet, heat the olive oil.  Once warm, add all the mushrooms and cook until the water is cooked out - 6 - 8 minutes.  Add the garlic, stir in and cook for 1 minute.  Add in half of the thyme.  Mix well and cook for 2 minutes.

    Add in the flour and let it absorb the liquid.  Add in the vegetable stock a little at a time.  Then, add in some of the dried mushroom liquid.  Cook out most of the liquid - approximately 15 minutes.

    Place the mushrooms in ramekins.  Top with a little of the cheese.  Place on the top shelf in the oven under low broil.  Once the cheese is browned, remove from the oven - about 2 minutes.  

    Serve and enjoy!