Sautéed Champignon Mushrooms
Sautéed champignon mushrooms are a quick and flavourful side dish. Cooked with garlic, olive oil and parsley, they become tender and aromatic, perfect served with bread, pasta or as a simple vegetable accompaniment.
Ingredients
- 500 g champignon mushrooms (about 1.1 lb)
- 30 ml extra virgin olive oil (2 tbsp)
- 1 garlic clove
- Fresh parsley
- Salt to taste
- Black pepper to taste
How to Make It
- Clean the mushrooms with a damp cloth
- Trim the ends and slice evenly
- Heat olive oil in a large pan
- Add the garlic and cook briefly
- Add the mushrooms to the pan
- Cook over medium-high heat
- Stir occasionally
- Season with salt and pepper
- Cook until mushrooms release their moisture
- Continue cooking until the liquid evaporates
- Add chopped parsley at the end
- Remove the garlic and serve
Tips
- Do not wash mushrooms under running water
- Cook on high heat to avoid steaming
- Do not overcrowd the pan
- Add parsley at the end for freshness
Storage
- Keep refrigerated for up to 2 days
- Best eaten within 24 hours
- Not suitable for freezing