How many times have you prepared them? Millions, but I’ve never shared with you the Pan-Fried Sautéed Mushrooms Recipe, so I’d say it’s time to do so. I know, I know, it’s a simple recipe, perhaps even obvious, but not all of us are born with chef-level cooking skills and none of us started with gourmet recipes. Indeed, we all began with the basic recipes of Italian or Mediterranean cuisine.
Since I often find myself responding to your messages in private about simple recipes, I wondered: should I write about recipes that are obvious to me but not for others?!?
So I opened the Basic Recipes Category, a place where those new to cooking, those who don’t feel ready for more challenging recipes, or those who just don’t know where to start, can find my recipes for everyone!!! I hope you enjoy this section and that it inspires young cooks. For any doubts or questions, know I’m always available!
Before moving on to the Pan-Fried Sautéed Mushrooms Recipe, in my case the champignons, I’ll leave you with some other easy and quick side dish recipes. You can choose from basic recipes like zucchini, tomatoes or grilled eggplants, green beans with potatoes, or potatoes with yogurt sauce. To read each recipe, the link below is clickable and will take you directly to the recipe you chose to read.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 190.51 (Kcal)
- Carbohydrates 5.00 (g) of which sugars 2.51 (g)
- Proteins 4.09 (g)
- Fat 19.00 (g) of which saturated 2.72 (g)of which unsaturated 0.23 (g)
- Fibers 1.55 (g)
- Sodium 201.49 (mg)
Indicative values for a portion of 124 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-Fried Sautéed Mushrooms
- 9 oz champignon mushrooms
- to taste parsley (in my case fresh)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 clove garlic (in my case not added because we don't like it)
If you use garlic, you should: peel it, pour the extra virgin olive oil into a non-stick pan and let it brown before adding the champignon mushrooms. If, like me, you’re not adding garlic, proceed as indicated in the step-by-step section of this recipe!
Tools for Preparing Champignon Sautéed Mushrooms
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Tea towel
This recipe is very simple, as you’ve just read very few ingredients and few tools to prepare this autumnal side dish. The mushrooms can obviously be varied, but for this preparation, I always use champignon mushrooms.
Steps for Winter Side Dish Sautéed Mushrooms Recipe
As mentioned, if you’re adding garlic, follow the step listed under the ingredients. If not, proceed from here.
Wash the mushrooms thoroughly under running water, being careful to remove any dirt. Then pat them dry with kitchen paper or a tea towel. Place them on the wooden cutting board and use a knife to remove the skin. To maintain the mushroom shape, slice them lengthwise, making sure not to slice them too thin.
If you’ve bought pre-sliced champignons, skip this step.
Now take a non-stick pan, pour in the extra virgin olive oil and then add the mushrooms.
Little tip: In many parts of Italy, a knob of butter is also added to the extra virgin olive oil to make this dish even creamier.
During the cooking of the sautéed champignon mushrooms maintain a medium-high flame and let them cook for about ten minutes. Meanwhile, prepare the parsley, which you can finely chop with a sharp knife or a mezzaluna. Set it aside.
In the meantime, sprinkle with salt and pepper. Do not add the parsley yet; we will do so later.
Once cooking is complete and the flame is turned off, you can add the chopped parsley. Toss for a few moments with the flame off to blend the parsley. If needed, after tasting, adjust the salt and pepper.
Take a serving dish, pour in the sautéed champignon mushrooms, add a pinch more of chopped parsley, and serve the mushroom side dish.
Lastly, I remind you that I await you every morning here on the blog Le Ricette di Bea with the Recipe of the Day! Bon appétit!!!
Storing Pan-Fried Sautéed Mushrooms
Once the mushrooms have completely cooled to room temperature, you can store them in a lidded container in the refrigerator for a couple of days or in the freezer for a few weeks.
