Sautéed Mushrooms Recipe (Quick & Easy)

Ingredients

Main ingredients

• 3 tablespoons extra virgin olive oil
• 1 teaspoon finely chopped garlic or or minced garlic – 3 to 4 medium sized garlic cloves
• 500 grams button mushrooms
• ½ teaspoon crushed black pepper or ground pepper
• ½ teaspoon paprika or cayenne pepper
• 1 tablespoon red wine or dry white wine or sherry
• salt as required
• 1 to 3 tablespoons finely chopped parsley or herbs of choice

Garnish

• chopped parsley (few) or herbs of choice

Steps

1. Clean the white button mushrooms with a quick rinse or, preferably, wipe them with a moist kitchen cotton napkin or paper towel. Slice and set aside.
2. Over low heat, heat the extra virgin olive oil in a skillet or frying pan. Sauté the finely chopped garlic for a few seconds until fragrant. Keep it from browning, which may make it bitter.
3. Mix the sliced mushrooms into the garlic and oil.
4. Mix in freshly crushed black pepper, paprika, salt as required and red or white wine thoroughly.
5. Sauté over medium heat, stirring often. The mushrooms will release plenty of water at first.
6. Keep sautéing as the water reduces, until it has all dried up and the mushrooms look glossy. Lower the heat to low once the water dries.
7. Do not hurry the sautéing: the mushrooms should be fully cooked, otherwise you might risk indigestion.
8. Add 1 to 3 tablespoons finely chopped parsley to taste, mix and sauté for a minute. Taste and adjust the seasoning if necessary.
9. Garnish with more parsley, or top with grated cheese of your choice to serve.

Serving Suggestions

1. For a tartine at brunch, lunch or dinner, fry a piece of favorite bread in olive oil or butter. Top with the mushrooms and any number of other toppings, such as cheese, sautéed onions or fresh herbs. Serve with a side salad to complete the meal.
2. Use the meaty-textured mushrooms as a sandwich or veggie-burger topping, or put them in wraps, sliders or quesadillas.
3. For an Indian-inspired meal, serve with dal (lentils) or khichdi. Rice, pasta or mashed potatoes give a stroganoff-like meal instead.
4. Use as a vegan-omelette filling, or add to a favorite quiche or breakfast scramble.
5. Put them in a vegetable or tofu stir-fry and serve over rice or noodles.

Storage and Leftovers

1. Refrigerate leftovers for 2 to 3 days. To reheat, sauté in a skillet or pan until warm.