SAUTEED CHAMPIGNON MUSHROOMS are a classic and delicious side dish, loved by many for their tasty flavor and simplicity of preparation.
This recipe, which requires only a few basic ingredients, transforms fresh champignons into an appetizing dish that can accompany a wide range of main courses.
They are also perfect for stuffing omelets or enhancing simple bruschetta.
Follow the steps and you will prepare in no time a delicious and healthy dish that will delight everyone’s palate.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs mushrooms (champignon)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- to taste salt
- to taste extra virgin olive oil
Tools
- Pan
- Knife
- Cutting Board
Steps
Start by washing and cleaning the champignon mushrooms.
Remove any soil residues and cut off the stem ends, if necessary, but leave the smaller mushrooms whole.
Slice them thinly and chop the fresh parsley.
In a large pan, heat the extra virgin olive oil over medium heat.
Add the garlic clove and sauté for about a minute, until it begins to turn golden and fragrant.
Add the champignon mushrooms, parsley, salt, pepper, and stir with a wooden spoon.
Cover with a lid and cook over medium heat for about 10 minutes, stirring occasionally.
During cooking, the mushrooms will release their liquid.
Continue cooking by removing the lid during the last few minutes of cooking, until the liquid has completely evaporated and the mushrooms are golden and tender.
Remove the garlic and transfer the sauteed champignon mushrooms to a serving dish.
Serve hot as a side dish or as a topping for pasta, rice, or meat.
Storage and Tips…
Store in the fridge in an airtight container.
Consume within 2 days.
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
FAQ (Questions and Answers)
Can I use frozen mushrooms?
Sure. However, cook them without a lid.
