Nana Juliano's Spicey Mushrooms Italiano Recipe

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Nana Juliano's Spicey Mushrooms Italiano

Jill Faucher-Ross


One of the many aromatic foods I grew up loving from a child! My grandmother made this on the hollidays..this dish could make a main dish for a vegetarian, too.

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10 Min


20 Min




1/4 c
rich extra virgin olive oil
3 Tbsp
1 large
onion, chopped
6 or 7 clove
garlic, crushed or grated (do not fear the garlic, my non-italian friends, the garlic is good for you and essential to this dish)
3 pkg
large packages of mushrooms--enough to fill a large frying pan, sliced or cut anyway you like them, my husband likes them chunked
1/2 tsp
1/2 tsp
ground black pepper
1 dash(es)
red pepper flakes (two dashes if you love them hot)
1 tsp
1/2 tsp

Directions Step-By-Step

Heat up your skillet on medium high heat and add olive oil and butter. Add your chopped onion and garlic. Adding them together keeps the garlic from getting too dark. Let cook for about a minute or so.
Add your cut mushrooms and the rest of the seasonings. Cook well turning often until mushrooms are cooked and excess water from them has reduced down to a nice sauce. Do not cover as the water in the mushrooms needs to evaporate and reduce as they cook. Serve. This tastes better the next day when all the flavours have steeped!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy