Sauteed champignon mushrooms are a side dish that reminds me of my childhood. I’ve always loved mushrooms of all kinds since I was little — I always ordered mushroom pizza when I was a child. Champignon mushrooms are the easiest to find because they are grown in greenhouses, so you can find them year-round and easily at supermarkets. Champignon mushrooms in a pan are really easy and quick and you’ll certainly make them many times; they pair with many dishes. I suggest you also take a look at other recipes with champignon mushrooms. Now let’s see how to prepare Sauteed champignon mushrooms and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb (17.6 oz) Champignon mushrooms
- 1 clove Garlic
- 4 tbsp Extra virgin olive oil
- Salt
- Pepper
- Parsley
Tools
- Pan
- Knife
- Cutting board
- Ladle
- Mandoline
- Spoon
How to make Sauteed Champignon Mushrooms
To begin preparing Sauteed champignon mushrooms, use a knife to trim off the root end of each mushroom to remove any soil or impurities. Rinse them quickly under running water and pat dry with paper towels.
Using a mandoline or, alternatively, a knife, slice each mushroom. Finely chop the parsley leaves and peel the garlic clove. Pour 4 tablespoons of extra virgin olive oil into a pan, add the garlic clove cut in half and the sliced mushrooms, place over low heat and cook for 10 minutes, stirring occasionally.
Now add the chopped parsley, season with salt and pepper, and continue cooking for another 10 minutes.
When the Sauteed champignon mushrooms are cooked, remove the garlic, adjust the salt, and serve.
How to store Sauteed champignon mushrooms
Store them in the refrigerator for 2–3 days, or you can also freeze them for a few months.
