Mushroom Sauté

High heat and an uncrowded pan ensure that the mushrooms caramelize. This sauté will dress 1 pound of pasta.

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  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
  • 1/2 pound white mushrooms, stems removed, caps thickly sliced
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons white wine or water
  • 1/4 cup chopped flat-leaf parsley

How to make this recipe

  1. Working in batches, in a large heavy skillet, heat some of the oil, then add some of the mushrooms. Cook over high heat, without stirring, until lightly browned, about 4 minutes. Transfer to a bowl.

  2. In the same skillet, melt the butter. Add the garlic and cook, stirring, until softened 1 to 2 minutes. Stir in the cheese, wine and mushrooms, then stir in the the parsley and serve.

Contributed By Published November 1997

461173 recipes/mushroom-saute 2013-12-06T23:38:28+00:00 Joshua Eisen fall|winter|sauces-and-condiments|side-dishes|4|fast|vegetarian|weeknight-dinner november-1997,joshua eisen,pasta sauce,sauteed mushrooms,portobello mushrooms,mushroom side dish recipes,mushroom-saute 461173

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