Sautéed champignon mushrooms in a pan, a quick side dish, an appetizer and a great condiment for fresh or homemade pasta. You may not know it, but I’m crazy about mushroom recipes: from mushroom risotto, to a good pasta with sautéed mushrooms or a pork loin roast with mushrooms, not to mention the puff pastry with champignon mushrooms. When there are mushrooms on the table, I’m the first to sit down! So I’ve told you I love mushrooms, but I haven’t yet told you that for me the best way to prepare them is to sauté them! Making sautéed mushrooms takes no time, whether they are fresh or frozen; with very few ingredients and a few minutes over high heat, the mushrooms will give their best, whichever variety they are.
Follow me and I’ll explain how to prepare them, but before we get to the stove I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
(For a lactose-free and vegan version, omit the butter)
See also:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for making sautéed mushrooms
- 1.1 lb Champignon mushrooms (fresh)
- to taste Garlic
- to taste Parsley
- to taste Extra virgin olive oil
- 1 tbsp Butter (knob (about 1 tbsp))
- to taste Salt
Tools
- Skillet
Preparation of sautéed champignon mushrooms in a pan
For making sautéed mushrooms, almost all varieties of mushrooms will do and frozen mushrooms work fine too. If you want to add extra flavor and aroma, add some fresh or frozen porcini cubes or a mixed mushroom blend with porcini.
Start by cleaning the mushrooms: trim the root ends, rinse them quickly under running water, pat them dry and slice them, or alternatively use pre-sliced mushrooms.
In a large skillet, melt the butter with the oil and gently warm the garlic with two sprigs of parsley. Add the sliced champignons or the mushrooms you’ve chosen, cook until all the liquid has evaporated, then season with salt. Remove from heat and sprinkle with fresh parsley.
The sautéed mushrooms are ready,
you can serve them as an appetizer, as a side dish, or use them as a sauce for pasta, accompanied by a generous sprinkle of grated Parmesan cheese.
Notes
Store leftover mushrooms in the fridge, well sealed in an airtight container, for a maximum of 2 days. If you want to stay updated on my recipes, follow me on:
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