Sautéed mushrooms are a classic Italian side dish, perfect to accompany polenta, bruschetta, meat dishes, or to add to a risotto to enhance its flavor. The preparation is simple and requires very few ingredients: extra virgin olive oil, garlic, and fresh parsley. The secret to perfect mushrooms is quick, high-heat cooking to keep them firm and tasty.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Sautéed Mushrooms
- 28 oz mushrooms (in this recipe we use champignons)
- 3 tbsps olive oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- to taste chopped parsley
Preparation
Remove the earthy part of the stems with a knife.
If the mushrooms are very dirty, rinse them quickly under running water and pat them dry with a cloth to prevent them from absorbing too much water.
Cut them into slices or pieces, depending on the desired size.In a large skillet, heat the extra virgin olive oil and add the whole peeled garlic cloves.
Sauté the garlic for a few seconds, then add the mushrooms.
Cook on high heat for a few minutes, stirring occasionally. The mushrooms will release their liquid, which should completely evaporate.
Add a grinding of black pepper and continue cooking until the mushrooms are golden and dry.
At the end of cooking, adjust the salt and sprinkle with plenty of chopped parsley.
Remove the garlic cloves and serve immediately.
Tips and Variations
You can enrich sautéed mushrooms with a dash of lemon juice or a pinch of chili pepper for extra flavor.
Great both hot and cold, you can also use them as filling for crepes, savory pies, or omelets.
Storage
Sautéed mushrooms can be stored in the refrigerator for up to 3 days in an airtight container.
If you want to make them in advance, you can also freeze them: just heat them in a pan with a drizzle of oil when serving.
Mushroom Consumption Safety
To avoid the risk of poisoning, it is important to consume mushrooms only if you are an expert or have them checked by a mycologist. The Ministry of Health provides useful guidelines for safe consumption.
Now that you know all the secrets to making perfect sautéed mushrooms, all that’s left is to try them! Bon appétit
FAQ – Sautéed Mushrooms
Can I use frozen mushrooms?
Yes, but it’s better to thaw and drain them well before cooking, as they release more water than fresh ones.
Why are my mushrooms watery?
Probably the heat was too low or you didn’t stir enough. The cooking should be quick and lively to immediately evaporate the excess water.
Can sautéed mushrooms be frozen?
Yes, you can freeze them in airtight containers for up to 3 months. Thaw them in the pan over medium heat without adding water.
Can I use dried parsley instead of fresh?
Fresh is better because it has a more intense aroma. If you don’t have it, you can use frozen.
Do mushrooms need to be washed?
It’s better to clean them with a damp cloth or a brush to prevent them from absorbing too much water and becoming soggy.
Now that you know all the tricks to make perfect sautéed mushrooms, all that’s left is to try them! Did you like this recipe? Write it in the comments and share it with those who love good food!
