These creamed sautéed mushrooms are a great versatile dish, since they can be used in various ways: as a wonderful side dish that pairs well with any type of meat (white or red) and also with fish, as an appetizer e.g., on warm crostini or focaccia and finally, they can serve as a condiment for pasta (especially tagliatelle), polenta, rice (and risottos)!!
“Sautéing” means cooking a dish in a pan with oil, garlic and parsley.
It’s a tasty recipe, simple, easy and quick, gluten-free.
For this recipe, I used champignon mushrooms, but you can also use other mushroom varieties (porcini, honey mushrooms, mixed, etc.).
You can even omit the cream, but I assure you it gives a special touch, it’s a very tasty sauce that everyone always enjoys.
Smart tip: prepare a large batch of these sautéed mushrooms and you can use part as an appetizer or side dish for the day and the next day instead as a condiment for a main course (tagliatelle, lasagna, risotto, etc.).
If you skip adding the cream, it still becomes a perfect vegetarian or vegan side dish.
If you’re looking for other easy and quick recipes (sweet or savory), click on my Special: “Easy and Quick Recipes“.
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Side Dishes
Autumn/Winter Recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 1.65 lbs Champignon mushrooms (fresh)
- 1 packet cream (for cooking, optional)
- 0.44 cups Extra virgin olive oil
- 2 cloves Garlic
- 1 Lemon
- Parsley
- Chili pepper (or black pepper)
- to taste Salt
Tools for Creamed Sautéed Mushrooms
- Bowls Guzzini set of bowls in various sizes
- Knife mushroom knife with brush
- Cutting Board with integrated side trays
- Skillet non-stick (without PFOA, cadmium, and lead)
Preparation for Creamed Sautéed Mushrooms
Detach each mushroom’s stem from the cap and with a sharp knife scrape the stem.
Remove the skins from the caps and, with a sharp knife, also remove the dark part inside each cap (note: if the mushrooms are fresh, you will find very little dark part!).
Quickly wash the cleaned mushrooms with fresh water, better yet, use only a damp cloth, to prevent them from soaking up water.
Slice the mushrooms thinly and add them to a pan where you have previously browned the garlic in oil, along with a parsley stem (only the stem, which you will then discard).
Cook the mushrooms, over high heat for about 3 minutes and without covering them, continue cooking over medium-high heat for about 20 minutes.
Finally, add: the cream, salt, squeezed and strained lemon, and a generous amount of freshly chopped parsley, and let everything soak in.
Notes and Tips
If you want to use these mushrooms as a pasta condiment, you can prepare these unusual Crazy Creamy Farfalle with Peppers and Mushrooms
Please, clean the mushrooms well, there’s nothing worse than finding bits of dirt in your mouth!! Read carefully how to clean, cut, and store champignon mushrooms.
Nutritional properties and calories of mushrooms:
Mushrooms do not contain fats and are low in calories, making them excellent for those who want to lose weight and follow a low-fat diet. They are a great source of minerals, particularly phosphorous, potassium, selenium, and magnesium.
For centuries, mushrooms have been considered beneficial for the immune system and are often recommended in diets during the change of season between summer and autumn, to help the body better defend itself.” (for more info read HERE).
Calories: an average portion of champignon mushrooms (white cap) is about 100-200 g (20-45 kcal) (for more info read HERE).
Shopping Tips!!!
To weigh the ingredients, I use this handy digital kitchen scale with a large removable bowl, tare function, and built-in timer.
This is very practical, cutting board with two side trays (one for sliced foods, the other for scraps).
For properly sautéing mushrooms, I recommend the Lagostina non-stick skillet (without PFOA, cadmium, and lead) I’ve had great experience and hope to soon gift myself the entire Lagostina pan set, perfect for quality/price ratio, even cooking, and non-stickiness.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
How to store sautéed mushrooms?
Sautéed mushrooms can be stored in the refrigerator, in an airtight container, for 2-3 days.
They can also be frozen already cooked and then thawed slowly in the fridge, and before consuming, they can be reheated in a pan for a few moments.
