Sautéed Mushrooms, a side dish that is light, flavorful, and very versatile. They are prepared in a few minutes with a quick cooking time, seasoned with garlic and oil.
Sautéed mushrooms, besides being an excellent side dish that pairs well with many dishes, can be used to dress pasta or as a real filling ingredient, even for great vegetarian lasagna.
The cooking takes only a few minutes, and the ingredients are all placed together raw in the pan.
This recipe is normally made with classic champignon mushrooms but can be used for all varieties of mushrooms, including porcini.
It is usually advised not to wash mushrooms as they should only be cleaned from the soil by rubbing them well, but I prefer to run them quickly under water one by one before cutting them, without soaking, and only the end of the stem and the top of the cap to prevent water from penetrating the flesh.
This is obviously just my way of preparing them, and I recommend it to you, but I remember that the exact method for cleaning mushrooms involves only removing the end of the stem and brushing or rubbing the rest with a cloth.
For lovers of vegetable side dishes, I also remember
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 61.89 (Kcal)
- Carbohydrates 3.52 (g) of which sugars 1.67 (g)
- Proteins 2.74 (g)
- Fat 4.97 (g) of which saturated 0.72 (g)of which unsaturated 0.15 (g)
- Fibers 0.97 (g)
- Sodium 263.28 (mg)
Indicative values for a portion of 3 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
- 1.1 lbs champignon mushrooms
- 2 cloves garlic
- to taste salt
- to taste pepper (or chili pepper)
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil
Tools
I recommend a good non-stick skillet, 9.5/10.2 inches in diameter, to use little fat in cooking.
- 1 Skillet
Preparation
Clean the mushrooms well, removing the end of the stem that is too filled with soil; do not cut too much, just what is necessary. Clean the cap well, or if you prefer, you can peel it. Cut the mushrooms and put them in the non-stick pan, add oil, garlic cut into small pieces, salt, and pepper or chili pepper according to personal taste. Place on the stove over high heat, well covered with the lid. They will reduce a lot during cooking because they are full of water. Cook for about 5 minutes, stirring at least once, then lower the flame a little to not completely evaporate the normal cooking liquids. Another 5 minutes will be enough, and your mushrooms will be ready. Turn off the heat and add the parsley, which you will have washed and cut into pieces in the meantime.
NOTES
Sautéed mushrooms keep well in the fridge for 2/3 days if stored in containers with lids.
You can also use your mushrooms to fill ravioli, cannelloni, maybe adding a bit of ground meat and some béchamel to the filling.
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Frequently Asked Questions
Does the cooking time remain the same for all mushrooms?
The cooking time for mushrooms is generally very quick, but there are species that take slightly longer to cook, such as porcini and pleurotus.
