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Sauteed Mushrooms recipe

Sauteed Mushrooms.

Serve on bruschetta for dinner or use themushrooms as a pizza topping. It pairs well with Monthaven Chardonnay.

Recipe: Sauteed Mushrooms

2 tablespoons extra virgin olive oil
1 pound cultivated or wild mushrooms (shiitake, chanterellesor oyster mushrooms, or a combination) trimmed and quarteredif small, thickly sliced if large
2 tablespoons Monthaven Chardonnay
Freshly ground black pepper
Gremolata (see recipe below)

  • Heat a large, heavy non-stick skilletover medium-high heat. Add one tablespoon of the olive oil, andwhen it’s hot, add the mushrooms. Sear the mushrooms, stirringwith a wooden spoon or tossing in the pan, until they are lightlybrowned and begin to exude their juices. Add salt to taste.
  • Add the wine and continue to cook, stirringor tossing the mushrooms in the pan, until the wine has justabout evaporated and the mushrooms are glazed, five to 10 minutes.
  • Add the remaining oil, pepper to tasteand the gremolata. Cook, stirring, until fragrant, about onemore minute. Taste and adjust salt. Serve hot.

    Serves: two as a main course, four as afirst course or side dish, or 12 as a topping for bruschetta.

    Gremolata- This classic Mediterranean seasoning – a mixture of mincedgarlic, parsley and lemon zest – is wonderful with pasta, withroasted and grilled vegetables, and especially with pan-cookedmushrooms.

    1 to 2 garlic cloves (to taste), finelyminced
    1/4 cup finely minced fresh flat-leaf parsley
    2 teaspoons grated lemon zest

  • Toss together all ingredients. Add todishes shortly before serving.

    Photo courtesy of Luca Trovato/

    Recipe courtesy of Martha Rose Shulman,Mediterranean Harvest; through ARA Content.

    Simple Sautéed Mushrooms

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