This is one of my favorites recipes because it’s extra simple and very versatile. You can use this sauteed mushrooms recipe as a side dish, or as a seasoning for pasta.
There are different opinions regarding washing or not the mushrooms. So let’s say that depending on the mushrooms you should use different techniques. In general the problem with mushrooms is that they absorb water when you wash them. For this reason, many say to clean the mushrooms with a wet tea towel and never with water. For me the truth stands in the middle. Sometimes I wash them very very fast under running water, then I dry them before cooking. Some other times I wash them with a very wet tea towel and depending on the type of mushroom I peel the mushrooms’ hat. What I suggest you to do, is to try. Try both solutions and see what works for you. At the end cooking is just something you learn on the way, so do it. Experiment! See which option is better for you.
The Best Way to Cook Mushrooms
When it comes to cooking mushrooms, sautéing is the gold standard. This method brings out their earthy, umami-rich flavor while achieving a caramelized, golden-brown finish. The key is to keep it simple and let the mushrooms shine.
Sautéed Mushrooms Ingredients
- Mushrooms: You can use the mushrooms you like the most among Porcini mushrooms, Portobello, Champignon, Honey or Chanterelle mushrooms.
- Garlic: I prefer to use fresh garlic, but I never chop it or squeeze it inside, there is no need. When you sauté garlic in oil, the oil will gain enough flavor, therefore there is no need to leave pieces of garlic inside.
- Extra-virgin olive oil: I always cook with extra virgin olive oil, unless I deep fry something, In this case, since you can use this sautéed mushrooms recipe to season your pasta, I recommend always to use extra-virgin olive oil.
- Parsley: a must for this recipe, it really gives that extra delicate flavor that’s needed to make it perfect.
- Salt & Black pepper
Sauteed Mushrooms Recipe
Course: Side DishesCuisine: ItalianDifficulty: Easy4
servings10
minutes15
minutesIngredients
800g Mushrooms
2 Cloves of garlic
4 spoons Extra-virgin olive oil
Parsley
Salt and Black pepper
Few spoons of water (based on how wet your mushrooms are after washing them). Start without water and add a few spoons if necessary
Directions
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel or give them a quick rinse and pat dry. Avoid soaking them, as mushrooms are like little sponges.
- Cut them into even slices for consistent cooking. Keep them thick if you want a meatier texture.
- Heat the Pan: In a large skillet, heat olive oil over medium-high heat and add peeled garlic. Sauté garlic with oil and add the mushrooms. Mix well, add salt, black pepper and a spoon of water if necessary.
- Cook over medium heat until soft. This will take about 15 minutes.
- Add fresh parsley finely chopped and mix well.
- Serve hot.
Notes
- You can use these Sauteed Mushrooms to season your pasta or when you make risotto
What Pairs Well with Mushrooms?
Mushrooms are versatile and pair wonderfully with:
- Proteins: Steak, chicken, pork, or tofu.
- Carbs: Pasta, risotto, bread, or polenta.
- Veggies: Spinach or green beans.
- Flavors: Garlic, thyme, parsley or cream, or wine.
