In brief
A pan of mixed mushrooms, sautéed over high heat with garlic and fresh parsley. A quick and flavourful side dish, perfect for autumn.
10 min
Prep time
8 min
Cook time
4
Servings
Easy
Difficulty
18 min
Total time
Ingredients
Instructions
-
1
Clean the mushrooms by wiping with a damp cloth (do not wash under water). Slice into 5 mm pieces.
-
2
Peel and finely chop the garlic. Chop the parsley.
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3
Heat the olive oil and butter in a large pan over high heat. The pan must be very hot.
-
4
Add the mushrooms in a single layer (cook in two batches if needed to avoid overcrowding). Sear for 3-4 minutes without stirring to let them brown.
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5
Flip and cook for another 2-3 minutes. They should be golden and reduced in size.
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6
Lower the heat, add the chopped garlic and stir for 30 seconds. Be careful not to burn the garlic.
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7
Season with salt and pepper, add the chopped parsley. Give a final toss.
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8
Serve immediately with a squeeze of lemon juice and slices of toasted bread, or as a side for meat or poultry.
Additional information
Sautéed mushrooms are the quintessence of quick and flavourful autumn cooking. In just 15 minutes, you get an intensely flavoured dish that can serve as a starter, side dish, or even a topping for gourmet toast.
The secret to perfectly golden, non-rubbery mushrooms: never wash them under water (wipe with a damp cloth), cook over high heat in a very hot pan, and only salt at the end to prevent them from releasing too much water.
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