Sautéed Mushrooms with Garlic and Parsley

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This is a quick, basic method—use it for any type of mushrooms, regular, wild, or a combination. You can also toss this mixture with fettuccine or linguine (see the variation that follows) or use it to top polenta.


  • 2 tablespoons olive oil
  • 6 ounces shiitake, Golden Oak, portobello, or other mushrooms, wiped clean and thickly sliced
  • 6 ounces white mushrooms, wiped clean and thickly sliced (Mushroom Basics)
  • Salt and freshly ground black pepper, to taste
  • tablespoons minced garlic
  • 3 tablespoons chopped fresh parsley and snipped fresh chives


    1. Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Add the mushrooms; sprinkle with salt and pepper to taste.
    2. Let the mushrooms sizzle in the hot fat for a minute or so (which will give them that sautéed flavor). Then continue to sauté (Sauté Basics), tossing frequently with a wooden spoon, for about 3 minutes. Add the garlic and cook, tossing, until the mushrooms are tender and lightly golden, about 4 minutes longer. Add the parsley and chives; toss for a few moments and serve hot.