The sautéed mushrooms in a pan are a tasty side dish typical of Piedmontese cuisine, but now widespread throughout Italy. A very simple and quick recipe to prepare, which can also become a topping for a pasta dish, perhaps some delicious fresh tagliatelle. My mom often prepares this dish for me because she knows I love it, and if the tagliatelle are homemade by her, then it becomes even better.
As per traditional recipe, the mushrooms are sautéed in a pan with oil, garlic, parsley, and pepper or chili if you prefer. Of course, you can sauté any type of mushrooms, and I chose champignon mushrooms. It’s true that it’s difficult to find them at a good price, but every now and then, if you are mushroom lovers, we can indulge in a little treat!
It’s a very simple preparation, but like any recipe, it’s necessary to follow some precise rules. First of all, choose quality mushrooms. Another detail not to be overlooked: clean the mushrooms very well. It takes a lot of time and patience, but I assure you that it’s one of the very important steps in this recipe. Another rule: short cooking time, to obtain flavorful and tender sautéed mushrooms, but at the same time intact and meaty.
Perfect as a vegetarian side dish, to accompany a good dish of polenta, or to enrich bruschettas. In short, a very versatile side dish that will make you look good even when hosting guests for dinner. Now, follow me into the kitchen, because the sautéed mushrooms in a pan will be ready in a click!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 110.47 (Kcal)
- Carbohydrates 5.08 (g) of which sugars 2.05 (g)
- Proteins 3.47 (g)
- Fat 9.82 (g) of which saturated 1.42 (g)of which unsaturated 0.20 (g)
- Fibers 1.52 (g)
- Sodium 1,569.07 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz champignon mushrooms
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
Tools
- Pan
- Cutting Board
- Knife
Steps
To prepare sautéed mushrooms in a pan, first clean the mushrooms if using fresh ones. Remove the soil using a brush. Then, wipe them with a damp cloth to remove all soil residues and cut them into chunks or not too thin slices. Remember, mushrooms should not be washed under water! It is essential that they are not washed. Mushrooms are like sponges and if washed under water or even quickly in a basin, they would absorb a lot of water, which they would release during cooking, compromising the final result of the recipe.
Now clean two garlic cloves, cut them in half, remove the less digestible inner part, and place them in a non-stick pan. Then crush them with the tines of a fork and add the oil. Sauté the garlic cloves for a few moments over medium heat, being careful not to burn them. You can make this easier by slightly tilting the pan, so the garlic is completely immersed in the oil.
As soon as the garlic cloves begin to brown slightly, add the cut and cleaned mushrooms. Adjust with salt and season with a sprinkle of pepper. Cook the mushrooms for 5 minutes over medium heat without the lid, stirring occasionally. Towards the end of cooking, add some fresh chopped parsley and stir again. Let the mushrooms absorb the flavors for a few more moments and turn off the heat.
The sautéed mushrooms in a pan are ready! Serve them hot, but they are also excellent warm.
Variations and Tips for Sautéed Mushrooms in Pan
Sautéed mushrooms can be stored in the refrigerator for one or two days in a container with an airtight seal. They can also be prepared in advance.
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FAQ Questions and Answers for Sautéed Mushrooms in Pan
Can I freeze cooked mushrooms?
Yes, it is possible to freeze cooked mushrooms for a maximum of 3 months, but only after they have cooled down well. When needed, place them still frozen in a non-stick pan and heat them over low heat until they are completely thawed.
Can fresh mushrooms be frozen?
Yes, it is possible to freeze fresh mushrooms, but only after cleaning them. You can freeze them whole or in chunks by placing them in suitable freezer bags. This way, you will have them available all year round.
How long can fresh mushrooms be stored?
Fresh mushrooms should be stored for no more than a week in the refrigerator.
