Sautéed Mushrooms

A wide variety of mushrooms combined with herbs creates diverse flavors (and aromas). Mushroom lovers will be delighted, and so will everyone else.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 675 g Mushrooms, mushrooms, fresh

  • 60 g Butter, unsalted

  • 4 spoon Oil, olive

  • 1 pod Garlic, fresh

  • 2 twigs Parsley, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. First, thoroughly wash the mushrooms, clean them, and cut them into pieces of any size. Wash the parsley and finely chop it, then peel and finely mince the garlic. Place a medium-sized pot on the stove, add about a liter of water, and bring it to a boil. Then add the mushrooms and cook them over moderate heat for about five minutes. Drain the cooked mushrooms.

  2. Place a pan on the stove and heat the oil and butter. Add the mushrooms and sauté them over moderate heat for about 10 minutes. Add the garlic and sauté until it becomes fragrant.

  3. Finally, season with salt and pepper to taste, and add the chopped parsley. Serve on plates and enjoy while still warm.

Nutrition Information (Per 100g)

  • Calories: 119.8 kcal
  • Fat: 11.17 g
    • Saturated Fat: 4.44 g
  • Carbohydrates: 2.79 g
    • Sugars: 0.76 g
  • Protein: 2.54 g
  • Fiber: 0.76 g

Advice

Use different types of wild mushrooms, preferably small and firm ones. We advise against using truffles or morels, as their intensely aromatic flavor does not blend well with other mushrooms. If desired, you can add (lemon) thyme or chervil to the mushrooms. Some mushrooms release more liquid, especially if picked after rain. If this happens, sauté them until the liquid evaporates.