How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Wild Mushroom And Root Vegetable Sauté?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 cup chopped onion, 3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound), 1 cup (1/4-inch) diced carrot (about 1 large), and more.

Is Wild Mushroom And Root Vegetable Sauté suitable as general?

Yes, Wild Mushroom And Root Vegetable Sauté falls under the General category and is a great choice for this type of meal.

How do I store leftover Wild Mushroom And Root Vegetable Sauté?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom And Root Vegetable Sauté Recipe

Name: Wild Mushroom And Root Vegetable Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 cup chopped onion; 3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound); 1 cup (1/4-inch) diced carrot (about 1 large); 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1 teaspoon butter; 6 cups chopped wild or cultivated mushrooms (about 1 pound); 1 tablespoon chopped fresh parsley

Try this homemade Wild Mushroom And Root Vegetable Sauté recipe the whole family will love. Made with olive oil, onion, gold potato and carrot. Easy ste…

This Wild Mushroom And Root Vegetable Sauté relies on simple, everyday ingredients such as olive oil, divided, chopped onion, salt, divided and butter. It comes together quickly and makes 4 servings, at about 333 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 tablespoon olive oil, divided
1 cup chopped onion
3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound)
1 cup (1/4-inch) diced carrot (about 1 large)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon butter
6 cups chopped wild or cultivated mushrooms (about 1 pound)
1 tablespoon chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
333 kcal
Category
General

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