Description
Tender, golden-edged cremini mushrooms sautéed with garlic, parsley, and extra virgin olive oil for a rustic Italian side that’s ready in minutes and bursting with savory umami.
Ingredients
- Cremini mushrooms, sliced: 500 g
- Extra virgin olive oil: 3 tbsp
- Garlic, thinly sliced: 3 cloves
- Fresh parsley, chopped: 2 tbsp
- Fine salt: 1 tsp
- Freshly ground black pepper: 1/2 tsp
- Red pepper flakes (optional): 1/4 tsp
Instructions
- Preheat Your Equipment: Set a large skillet over medium high heat and warm it for 1 minute.
- Combine Ingredients: Add olive oil and sliced garlic, cook 30 to 45 seconds until fragrant, keeping the garlic pale.
- Prepare Your Cooking Vessel: Make sure the skillet is hot so the mushrooms sear, not steam.
- Assemble the Dish: Add mushrooms in a single layer without overcrowding.
- Cook to Perfection: Let mushrooms cook undisturbed 2 to 3 minutes, then stir occasionally until browned and tender, about 8 minutes total.
- Finishing Touches: Season with salt, black pepper, and red pepper flakes if using, then stir in parsley.
- Serve and Enjoy: Transfer to a warm dish and serve immediately.
Notes
- Tip: Use a wide skillet to promote browning.
- Tip: Do not salt early, wait until mushrooms are nearly done to avoid excess moisture.
- Tip: Wipe mushrooms clean instead of rinsing to prevent sogginess.
- Serving Idea: Spoon over toasted bread or toss with pasta.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (about 125 g)
- Calories: 120
- Sugar: 2 g
- Sodium: 575 mg
- Fat: 10.5 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Italian sautéed mushrooms, garlic mushrooms, funghi trifolati, vegan mushroom side, quick mushroom recipe, parsley mushrooms