Recipes Mushroom Sauté Be the first to rate & review! High heat and an uncrowded pan ensure that the mushrooms caramelize. This sauté will dress 1 pound of pasta.Plus: More Vegetable Recipes and Tips By Joshua Eisen Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print