Mushrooms sautéed with garlic and parsley
Recipe by PlanMyMealsUpdated
- min
- 15
- portions
- 4
- protein/portion
- 3 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Clean the mushrooms with damp kitchen paper (do not soak them) and cut them into quarters or thick slices.
- Heat the olive oil in a wide frying pan over high heat. Add the mushrooms in a single layer and leave for 3 minutes without stirring, until browned underneath.
- Sauté for another 4 to 5 minutes, until the water they release has evaporated and they are golden.
- Lower the heat, add the butter and chopped garlic and stir for 1 minute. Season with the salt and black pepper, toss through the chopped parsley and serve.
Shopping tip
White or chestnut mushrooms in punnets work the same; chestnut ones have more flavour. Season only at the end: salt added early draws out water and stops them browning.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.