The sautéed mushroom mix cooked in a pan, is a simple side dish to prepare. Perfect to accompany meat, to eat together with polenta or on bruschetta. I love them, in fact, as soon as the right season arrives, I always prepare them in large quantities!
If you like mushrooms, here are some other ideas
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for sautéed mushrooms
- 1.75 lbs mushrooms (mixed)
- 2 cloves garlic
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- to taste chopped parsley
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Pan
- 1 Knife
Preparation of sautéed mushrooms
To prepare the sautéed mushroom mix, I used a combination of champignon, porcini, pleurotus, and chanterelles. You can find them whole, to clean, or already cleaned and sliced, it depends a bit on where you buy them.
CLEANING THE MUSHROOMS: Remove the earthy part using a brush, or you can use a cloth, depending on how dirty they are. Now cut off the earthy part of the stem with a small knife and do the same with the other mushrooms.
RECIPE PREPARATION: Now that our mushrooms are clean, we slice them. Then heat the oil, butter, and garlic cloves in a pan. Let them flavor for a few minutes, then add the mushrooms.
Cook over high heat, being careful not to break them while stirring. Season with salt and pepper, add the chopped parsley, and mix well. Remove from the heat and serve.
Notes
Do not cook too much, about 15 minutes will suffice.
They can be stored in the fridge for 2-3 days.
If using frozen mushrooms, it is better to thaw them before use.
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