Sautéed Mushrooms with Garlic and Parsley

Preparation info
  • Makes


    • Difficulty


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

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, wi


  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 mi