Sautéed honey mushrooms are a classic side dish that pairs very well with meat dishes because they have a particularly strong flavor; they are also excellent used as a sauce for first courses.
Sautéed honey mushrooms are a recipe used in the preparation of numerous other dishes — they are very versatile and suitable for many courses, from appetizers to excellent first courses. For regional dishes they can be cooked with meat, but they also work well just as a side dish. In short, you can be very creative with how you use this dish, which is why sautéed mushrooms should not be missing from our tables. This recipe is part of the tradition of many regions; it is a very simple, tasty, and delicate side for lovers of mountain flavors. We used foraged honey mushrooms; for other types of mushrooms you can use the same recipe. In any case, if you collect mushrooms be certain of what you are about to put on your table — either be truly experienced or have them checked by a mycologist.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Sautéed Honey Mushrooms
- 1 1/3 lb honey mushrooms
- 3 cloves garlic
- 3 tbsp olive oil
- 1 bunch chopped parsley
- to taste salt
- to taste pepper
Tools
- Frying pan
- Spoons
- Knives
Steps for Sautéed Honey Mushrooms
To prepare the sautéed honey mushrooms, first clean them thoroughly by scraping with a knife and wiping with a damp cloth. Cut into pieces and boil for 5 minutes from the moment it reaches a boil. Let dry on a kitchen towel.
In a pan with olive oil, sauté the garlic, then remove it; add the chopped parsley and cook for about 1 minute.
Add the mushrooms to the pan, stir, and cook over low heat for 25–30 minutes until you obtain a creamy dish.
Serve as a hot side dish or use with other dishes. If not using immediately, refrigerate covered and consume within two days.
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