Welcome to my kitchen, where every recipe is a journey of flavors and emotions! Today I want to take you to the heart of Italian tradition with a dish that embodies the simplicity and goodness of homemade cooking: pan-sautéed mushrooms. This side dish, so easy to prepare yet so rich in taste, is the perfect accompaniment for any meal.
Imagine a spring or perhaps autumn evening, the warmth of the kitchen and the enveloping aroma of mushrooms slowly cooking in the pan. Each bite tells stories of lush woods, Sunday walks, of hands carefully picking the freshest mushrooms and families gathering around a table to share moments of pure joy. Sautéed mushrooms are a dish that tastes like home; when you think about it, just a few simple and genuine ingredients are enough for a side that pairs wonderfully with meatballs in sauce, or with a fish main course, like the Anchovy and Potato Pie, or they can be enjoyed on their own on a slice of toasted bread for a rustic and tasty appetizer. But enough talk, let’s start preparing the pan-sautéed mushrooms…
By the way, if you like mushrooms, you can also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Here’s what you’ll need to make pan-sautéed mushrooms
- 28 oz champignon mushrooms
- 3.5 oz cherry tomatoes
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- parsley
- to taste salt
- 1/2 lemon juice (optional)
Procedure
To prepare the pan-sautéed mushrooms, start by cleaning the mushrooms. Clean them thoroughly with a damp cloth to remove any traces of soil. If necessary, rinse them quickly under running water and dry them with a cloth. Slice or cut them into pieces, depending on their size and your preference. Rinse the cherry tomatoes under running water and cut them into wedges or halves and set aside.
Finely chop the parsley and garlic (if you don’t like chopped garlic, just peel it). Get a large pan, heat the extra virgin olive oil over medium heat. Add the garlic and let it brown until golden.
Add the mushrooms to the pan and mix well. After a few minutes, add the cherry tomatoes and continue to cook over medium-high heat for about 10-15 minutes, stirring occasionally, until the mushrooms release their water and it has almost completely evaporated.
Season with salt and pepper, then the chopped parsley and mix well. If you like, sprinkle the mushrooms with lemon juice for a touch of freshness.
Once cooked, serve the sautéed mushrooms hot, as a side dish or on a slice of toasted bread for a tasty appetizer.
Bon appétit from Silvana! Oh, I almost forgot… Follow me on the Facebook page by clicking HERE or on my Instagram account (HERE) and you won’t miss any recipe. Return to the HOME PAGE
Tips
Do not cook the mushrooms for too long to avoid them becoming rubbery. They should remain tender but still slightly crisp
Sautéed mushrooms can be stored in the refrigerator for 1-2 days in an airtight container. Briefly reheat them in a pan before serving.
Variations
For a bolder flavor, you can add a pinch of crushed red pepper or fresh thyme during cooking.
Deglaze the mushrooms with half a glass of dry white wine for an extra aromatic touch.
You can replace the garlic with finely chopped onion or add it along with the garlic for a richer, more complex flavor.
