Today a “no hassle” recipe but with a delicious result. These are my sautéed champignons, good and very easy to make. No hassle because I used frozen sliced mushrooms, ready to use. This way I removed the most tedious and laborious part of the recipe, which is cleaning and cutting the champignons. As for cooking, it only requires minimal attention now and then and nothing more. They are great served over slices of polenta or on top of warm bread crostini. A dish perfect for mopping up that everyone in my home loved.
Other mushroom recipes you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Sautéed Champignons
In this recipe, as I mentioned in the introduction, I used frozen champignon mushrooms but of course you can also use fresh mushrooms. In this case, you will only lose the speed of the recipe because you will need to clean and slice them.
- 2.2 lbs champignon mushrooms (net weight without waste)
- 1 clove garlic
- 3.5 oz tomato sauce
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
Preparing the Sautéed Champignons
In a large skillet, heat a few tablespoons of oil and sauté a peeled garlic clove, halved and with the central core removed. Let it sizzle for a few moments then add the still-frozen mushrooms.
Once thawed, add the tomato sauce and continue cooking over high heat and uncovered for about twenty minutes, stirring occasionally.
When the liquid has mostly evaporated, season with a generous pinch of salt and a good grind of black pepper, and add some finely chopped parsley.
The sautéed champignons are ready to be served. They are excellent hot but also good at room temperature. To each their own. Enjoy! Paola
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