Wild Mushrooms with Cranberry Port Wine Butter Sauce

Here’s a great way to serve wild King Boletus Mushrooms.  Especially around Thanksgiving.  Or any meaty mushroom you can find.




Sauteed Wild Mushrooms with Cranberry

Port Wine Butter Sauce



  • 1/2 lb. wild mushrooms, cleaned and thinly sliced
  • 1/4 cup dried cranberries (Crannies)
  • 1/4 cup sliced red onions
  • 1 tsp chopped garlic
  • 3 oz whole butter
  • 4 oz port wine


  1. Melt the butter in a medium hot saute pan
  2. Add the  garlic, red onions and sliced mushrooms to the melted butter in the medium hot pan until partially cooked
  3. Add the dried cranberries and port wine to the pan.  Continue to cook until the mushrooms are done the the sauce is thickened (the sauce will be thick enough when a spoon drawn through the pan leaves a temporary blank trail).

Presentation serves two (or three):

This dish is so pretty that no elaborate presentation is necesary.  Simply divide and serve with some crusty bread for sopping up the sauce.