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.

How to make easy sauteed mushrooms with garlic and oil

Each numbered pic corresponds to the numbered written instructions below.

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

Saute the garlic in a 1/4 cup of olive oil over medium-low heat for 1-2 minutes.
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.
As the mushrooms cook they will start to release their water (should take about 3-5 minutes).
When the water evaporates the mushrooms will get nice and brown from the high heat sauteeing process.

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.
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.

Top tips

Buy mushrooms that are firm and fresh with no signs of being wet or mushy.
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 the 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 after the heat has been turned off.

More mushroom recipes

Italian stuffed mushrooms – Classic recipe with garlic, white wine, parsley, lemon, and parmesan cheese.
Marinated mushrooms – Perfect for an antipasto platter.
Mushroom meatballs – Vegetarian meatball option with wonderful flavor and a hearty texture.
Sauteed balsamic portobello mushrooms – Butter and balsamic vinegar infused mushrooms.
Tomato stuffed portobello mushrooms – Large portobellos stuffed with garlicky tomatoes and mozzarella.
Creamy garlic mushroom pasta – The ultimate mushroom pasta.

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