Sauteed Mushrooms with Garlic and Parsley - Funghi Trifolati

5 from 1 vote

Sauteed Mushrooms with Garlic and Parsley - Funghi Trifolati

Try these quick, easy and absolutely delicious sauteed mushrooms Italian style. Use it as a side dish, pasta sauce, filling for pies, topping for focaccia, crostini and more!!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 164kcal

Author: Svi

Ingredients

2 lb button mushrooms , 900 grams
2 tablespoon extra virgin olive oil
2 tablespoon butter , 30 grams
2-3 garlic cloves (2 crushed with a flat knife, 1 finely chopped or to your taste)
1 pinch of peperoncino (hot pepper flakes)
2 sprigs fresh parsley (chopped)
Salt , pepper to taste

Instructions

If you got a pack of already sliced fresh mushrooms or frozen mushrooms, skip step 1 entirely and start from step 2.
Briefly clean the mushrooms under the running cold water, pat dry with a paper towel. Cut off the bottom of the stem.
Quarter, slice or cut mushrooms in cubes. If you’re planning to use sauteed mushrooms for crostini it’s better to cut them in cubes, if planning to serve as a side dish - quartered or sliced mushrooms are best. Sliced mushrooms are the most versatile and are suitable for all uses.
In a pan large enough to fit al the mushrooms add olive oil, butter and hot pepper flakes and garlic cloves crushed with a flat knife. Saute quickly on medium heat until garlic becomes fragrant. The garlic should not burn and the oil should NOT be smoking.
Add mushrooms and give a nice stir. Mushrooms will release liquid. Continue cooking until liquid has almost evaporated. Remove whole garlic cloves.
Add salt, finely chopped garlic (if using) and chopped parsley. Stir and cook for another minute or two.
Serve warm or let cool completely and store for later.

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