Sauteed mushrooms

Sauteed mushrooms is a quick and easy recipe that brings out the best of mushrooms flavour. This is a tasty and light vegetable side dish, one of the tastiest vegetarian recipes. I love mushrooms!

Serve them as a tasty topping for appetizers with crispbread or as a garnish for savory pies, veal and all types of steak. It’s the perfect dish for Thanksgiving or Christmas day. In short, the perfect side dish to any meal! I like to serve sauteed mushrooms with veal escalops, here the recipe.

Let’s see how to make this delicious Sauteed mushrooms recipe! So let’s get started.

Here more delicious recipes to enjoy: Smoked Salmon Pinwheels, Sunflower appetizer recipe, Baked Chicken nuggets with Pumpkin and Potatoes, Veal escalopes with cherry tomatoes and black olives, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale

Sauteed mushrooms

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  • CuisineItalian


14 ounces white mushrooms (champignon) (400 g or brown)
1 onion (small )
3 tablespoons olive oil
1 clove garlic
5 sprigs parsley
q.s. pepper



First clean mushrooms starting cutting off the end of the stem. Remove the dirt preferably with a paper towel (or using a mushroom brush). If you prefer rinse them quickly. Slice them with a knife and set aside.

In a sauté pan or skillet, heat the olive oil over medium high heat. Chop the onion and put it into the pan. Sauté for 1 minute, then add the mushrooms. Cook for some minutes stirring often.

At this point, place the parsley and the garlic in a food processor and mix well.

Add them into the pan with the mushrooms and continue cooking another 3 – 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.

Season with salt and pepper to taste. Add fresh parsley and serve.

Sauteed mushrooms

Buon appetito!

Sauteed mushrooms


Properly stored in airtight containers or resealable plastic bags, Sauteed mushrooms will last for 3 to 5 days in the refrigerator.

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