Sautéed mushrooms with garlic and parsley, a classic side dish that goes well with almost everything. You can also serve them as an appetizer or starter on warm crostini or simply use them to dress pasta, hot or cold. Here I used pre-cleaned and sliced mushrooms, but if you are good at cleaning them, take those that still need cleaning.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz champignon mushrooms
- 2 tbsps olive oil
- 2 cloves fresh garlic
- 1 tbsp dried parsley (if you have fresh, use that)
- 1 pinch fine salt
Tools
- 1 Pot
- 1 Spatula
Preparation of Sautéed Mushrooms
In a non-stick pan, pour 2 tablespoons of olive oil and add 2 cloves of fresh garlic.
Turn on the heat and let the oil infuse for 5 minutes on low flame.
After 5 minutes, add the pre-sliced champignon mushrooms to the olive oil.
Stir and cook on medium-low flame for about 3 minutes.
Season everything with fresh chopped parsley or dried parsley from jars and a pinch of fine salt.
Stir and finish cooking on medium-low flame. It will take about 15 minutes.
When the champignon mushrooms are cooked, taste and adjust the salt to your liking.
And voila… your sautéed champignon mushrooms with garlic and parsley are ready to serve at the table to your guests.
Useful Tips
For an even more intense flavor, you can add a piece of fresh chili pepper during cooking or powdered chili at the end of cooking.
For this recipe, it is better to use fresh mushrooms and not frozen ones, as they release too much water during cooking. However, if you want to use them, let them thaw and squeeze them with your hands before putting them in the pan, then continue with the recipe.
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