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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  1. 1/4 cup extra-virgin olive oil
  2. 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
  3. 1/2 pound white mushrooms, stems removed, caps thickly sliced
  4. Salt and freshly ground pepper
  5. 2 tablespoons unsalted butter
  6. 4 garlic cloves, chopped
  7. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  8. 3 tablespoons white wine or water
  9. 1/4 cup chopped flat-leaf parsley
  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.