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sauteed mushrooms with parsley and garlic

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

The taste of fresh mushrooms sauteed in olive oil and sprinkled with parsley and garlic is universally appealing. Either wild or cultivated mushrooms (or both) may be used for this tapa, which takes only minutes to make and should be served immediately. These can be served as a tapas, or served with steaks or pork chops.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For sauteed mushrooms with parsley and garlic

  • 1 lb
    mushrooms, wiped cleaned (wild or cultivated)
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 Tbsp
    minced parsley
  • 2
    garlic cloves, minced
  • 2 Tbsp
    dry white wine, optional
  • 1 pinch
    chili flakes, optional
  • lemon juice

How To Make sauteed mushrooms with parsley and garlic

  • 1
    NOTE: The garlic flavor is prominent in this recipe. If you're not in love with garlic, reduce the amount.
  • 2
    If the mushrooms are very small, trim stems and leave whole; otherwise, cut them in half or quarter them.
  • 3
    Heat the oil and butter in a large skillet and saute the mushrooms over high heat for 1 minute. Season with salt and pepper and sprinkle with the parsley and garlic.
  • 4
    Add wine and chili flakes, if using.
  • 5
    Continue cooking briefly until mushrooms have softened, about 2 to 3 minutes.
  • 6
    Drizzle mushrooms with lemon juice and serve at once.
  • 7
    Serves 6 to 8 as a tapa.

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