Italian sauteed mushrooms (funghi trifolati) are one of those sides that pair well with almost any type of meal.  They are flavored with a bit of garlic, chili flakes, parsley and finished with a touch of extra virgin olive oil.  Sauteed mushrooms are everything you want in a side dish with their meaty texture and earthy flavor.  For this recipe, we used baby Bellas, but any type of mushroom is fine.  Even the standard white button mushroom will yield a delightful (and budget-friendly) finished product.

Sauteed mushrooms in white plate with sprig of parsley.

Italian-style sauteed mushrooms are the perfect easy side to a hearty main course like Brasato al Barolo or a roasted turkey breast.

They are also great topped on a delicious reverse seared steak

The possibilities are endless!

All that’s needed for this recipe is 1 pound of mushrooms, 3 cloves of garlic, chili flakes, salt, pepper, olive oil, and fresh parsley.

Cutting board with baby portobello mushrooms, garlic, chili flakes, and fresh parsley.

How to make easy sauteed mushrooms with garlic and oil

Each numbered pic corresponds to the numbered written instructions below.

  1. Begin by cleaning the mushrooms of any dirt with a slightly damp towel.  Slice the mushrooms as shown.
  2. Slice or leave whole (for a less potent garlic flavor) 3 cloves of garlic.  Mince 2 tablespoons of fresh parsley.

Sauteed mushrooms recipe process shot collage of four images.

  1. Saute the garlic in a 1/4 cup of olive oil over medium-low heat for 1-2 minutes.
  2. Remove the garlic and set aside or discard it if you don’t want to eat it.  Turn heat to medium-high, wait a  minute for the pan to get hot, then add the mushrooms into the pan.  Cook for 2 minutes or so then add a touch of kosher salt to aid in water release.
  3. As the mushrooms cook they will start to release their water (should take about 3-5 minutes).
  4. When the water evaporates the mushrooms will get nice and brown from the high heat sauteeing process.

Collage number two of sauteed mushrooms recipe.

  1. After the mushrooms are brown (about 2 minutes of cooking after water release), add in the fresh parsley and an optional 1/2 teaspoon of chili flakes.  Season with a touch of kosher salt to taste.
  2. Turn off the heat and drizzle some good quality extra virgin olive on top and if desired add back the garlic.

Note – Some chefs recommend waiting on salting until the end.  I have sauteed mushrooms many times and prefer to salt at the beginning to encourage water release. 

Try both ways to test which method you prefer.  Cooking is all about learning and knowing the ingredients, but also knowing ourselves and our likes! 

Either way, the mushrooms need very high heat, and should not be crowded (work in batches if necessary) to brown properly.

Closeup shot of garlic sauteed mushrooms in pan.

Top tips

  1. Buy mushrooms that are firm and fresh with no signs of being wet or mushy.
  2. Clean mushrooms with a slightly damp paper towel to knock off dirt and debris.
  3. Do not crowd the mushrooms in the pan.  Saute the mushrooms in batches if necessary.
  4. Use high heat to encourage the release and evaporation of the mushrooms’ water.   A touch of salt during the initial saute aids in water release.
  5. Discard or save the garlic after the initial saute (can be added back after the mushrooms are finished cooking), so as to not burn it during the high heat saute process.
  6. Use regular olive oil for sauteing (extra virgin olive oil will burn) and finish with a drizzle of extra virgin olive oil after the heat has been turned off.

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Easy Sauteed Mushrooms

5 from 1 vote
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Delicate and flavorful sauteed mushrooms recipe with garlic, olive oil, chili flakes, and parsley.

Ingredients 

  • 1 pound baby Bella mushrooms sliced
  • 3 cloves garlic sliced
  • 1/2 tsp chili flakes optional
  • 1/2 tsp kosher salt
  • 2 Tbsp fresh parsley minced
  • 1/4 cup olive oil
  • 2 Tbsp extra virgin olive oil

Instructions 

  • Saute garlic in a 1/4 cup olive over medium-low heat until golden (about 2 minutes). Remove garlic from the pan and set aside.
  • Turn heat to medium-high and add mushrooms. Saute for 1-2 minutes then add a touch (1/4 tsp) of kosher salt. After the water releases from the mushrooms (about 3 minutes) continue to cook for 1-2 minutes or until the mushrooms are nice and brown.
  • Season the mushrooms with remaining kosher salt, chili flakes if desired, and parsley. Turn off the heat and drizzle 1-2 tablespoons of extra virgin olive oil on top. At this time, if desired, add back the cooked garlic. Enjoy!

Notes

  • Buy mushrooms that are firm and fresh with no signs of wetness.
  • Clean mushrooms with a slightly damp paper towel to knock off dirt and debris.
  • Do not crowd the mushrooms in the pan.  Saute the mushrooms in batches if necessary.  
  • Use high heat to encourage release and evaporation of the mushrooms' water.   A touch of salt during the initial saute aids in water release.
  • Discard or save the garlic after the initial saute (can be added back after the mushrooms are finished cooking), so as to not burn it during the high heat saute process.
  • Use regular olive oil for sauteing (extra virgin olive oil will burn) and finish with a drizzle of extra virgin olive oil with the heat off at the end.

Nutrition

Calories: 190kcal | Carbohydrates: 4.5g | Protein: 3.7g | Fat: 19.2g | Saturated Fat: 2.7g | Sodium: 298mg | Potassium: 370mg | Fiber: 1.2g | Sugar: 2g | Calcium: 4mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    The recipe is well presented as are all of these I have read. It’s also a great way to bring mushrooms to a simple, but higher level. I have cooked mushrooms in a number of ways, but not quite like this, looking forward to adding this to my skill set.