Sautéed Mushrooms
11 min · 11 min active · makes ~385 g · Medium · Italian
Sautéed Mushrooms
A simple, straightforward side dish of chestnut mushrooms cooked in butter and olive oil until deeply golden, then finished with garlic, thyme, lemon juice, and parsley. The mushrooms are tender at the centre with well-caramelised edges, and the buttery pan juices carry the aromatics. Versatile enough to serve as a warm side dish.
TOTAL TIME
11 min
ACTIVE TIME
11 min
QUANTITY
~385 g
DIFFICULTY
Medium
CUISINE
Italian
Who’s eating
A
Ingredients0/9
Tools0/3
Ingredients0/9 gathered · 2 servings
3clove
sprigs4piece
10g
30g
1tbsp
300g
0.5tsp
0.25tsp
1tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 3clove | — | — | ||
| 2 | 4piece | sprigs | — | ||
| 3 | 10g | — | — | ||
| 4 | 30g | — | — | ||
| 5 | 1tbsp | — | — | ||
| 6 | 300g | — | — | ||
| 7 | 0.5tsp | — | — | ||
| 8 | 0.25tsp | — | — | ||
| 9 | 1tsp | — | — |
Tools3 items
Procedure21 steps
1 of 21
Peel the 3 garlics
Garlic · 3 clove
4 of 21
Chop flat-leaf parsley
finely chopped
Flat-leaf parsley · 10 g
5 of 21
Add the unsalted butter to the frying pan
Unsalted butter · 30 g
high heat
6 of 21
Add olive oil
Olive oil · 1 tbsp
7 of 21
Melt the unsalted butter and olive oil
Look for
until foaming and just beginning to turn golden — about 2 minutes
high heat
⏱ 2 min
ResultFoaming butter and oil8 of 21
Rinse the chestnut mushrooms
under cold running water
Chestnut mushrooms · 300 g
⏱ 30s
ResultRinsed chestnut mushrooms11 of 21
Add the halved mushrooms to the frying pan
in a single layer
12 of 21
Sear the chestnut mushrooms, unsalted butter and olive oil
Look for
until coloured on one side — about 2 minutes, without stirring
high heat
⏱ 2 min
ResultColoured mushrooms13 of 21
Toss the coloured mushrooms
Look for
until deep golden all over and liquid evaporated — about 2 minutes
high heat
⏱ 2 min
ResultGolden mushrooms14 of 21
Add the sliced garlic to the frying pan
heat reduced to medium before adding
medium heat
15 of 21
Add the thyme leaves to the frying pan
medium heat
16 of 21
Sauté the chestnut mushroom mixture
Look for
until garlic fragrant and softened but not browned — stirring constantly, about 1 minute
medium heat
⏱ 1 min
ResultAromatic mushrooms17 of 21
Add salt
Salt · 0.5 tsp
18 of 21
Add black pepper
Black pepper · 0.25 tsp
19 of 21
Add lemon juice
Lemon juice · 1 tsp
20 of 21
Toss the chestnut mushroom mixture
to coat
21 of 21
Garnish the lemon-dressed mushrooms with the chopped parsley
scatter chopped parsley over and serve immediately
Total Time11 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | Peel the 3 garlicsResultPeeled garlic | |
| 2 | Peeled garlicstep 1 | Slice the peeled garlicResultSliced garlicused in step 14 | |
| 3 | 4 piece | — | Pick the 4 fresh thymesResultThyme leavesused in step 15 |
| 4 | 10 g | Chop flat-leaf parsley → finely choppedResultChopped parsleyused in step 21 | |
| 5 | 30 g | high heat | Add the unsalted butter to the frying panResultUnsalted butter |
| 6 | 1 tbsp | Add olive oilResultUnsalted butter and olive oil | |
| 7 | — | high heat | Melt the unsalted butter and olive oilLook foruntil foaming and just beginning to turn golden — about 2 minutes⏱ 2 minResultFoaming butter and oil |
| 8 | 300 g | — | Rinse the chestnut mushrooms → under cold running water⏱ 30sResultRinsed chestnut mushrooms |
| 9 | Rinsed chestnut mushroomsstep 8 | Wipe the rinsed chestnut mushroomsResultWiped mushrooms | |
| 10 | Wiped mushroomsstep 9 | Halve the wiped mushroomsResultHalved mushrooms | |
| 11 | Halved mushroomsstep 10 | Add the halved mushrooms to the frying pan → in a single layerResultChestnut mushrooms, unsalted butter and olive oil | |
| 12 | — | high heat | Sear the chestnut mushrooms, unsalted butter and olive oilLook foruntil coloured on one side — about 2 minutes, without stirring⏱ 2 minResultColoured mushrooms |
| 13 | — | high heat | Toss the coloured mushroomsLook foruntil deep golden all over and liquid evaporated — about 2 minutes⏱ 2 minResultGolden mushrooms |
| 14 | Sliced garlicstep 2 | medium heat | Add the sliced garlic to the frying pan → heat reduced to medium before addingResultChestnut mushroom mixture |
| 15 | Thyme leavesstep 3 | medium heat | Add the thyme leaves to the frying panResultChestnut mushroom mixture |
| 16 | — | medium heat | Sauté the chestnut mushroom mixtureLook foruntil garlic fragrant and softened but not browned — stirring constantly, about 1 minute⏱ 1 minResultAromatic mushrooms |
| 17 | 0.5 tsp | Add saltResultChestnut mushroom mixture | |
| 18 | 0.25 tsp | Add black pepperResultChestnut mushroom mixture | |
| 19 | 1 tsp | Add lemon juiceResultChestnut mushroom mixture | |
| 20 | — | Toss the chestnut mushroom mixture → to coatResultLemon-dressed mushrooms | |
| 21 | Chopped parsleystep 4 | Garnish the lemon-dressed mushrooms with the chopped parsley → scatter chopped parsley over and serve immediatelyResultSautéed Mushrooms | |
| Total Time | 11 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 231kcal | |
| 4g | |
| 20g | |
| 9g | |
| 11g | |
| 2g | |
| 2g | |
| 598mg |
Ingredients0/9
Tools0/3
italian · Recipe
Sautéed Mushrooms
A simple, straightforward side dish of chestnut mushrooms cooked in butter and olive oil until deeply golden, then finished with garlic, thyme, lemon juice, and parsley. The mushrooms are tender at the centre with well-caramelised edges, and the buttery pan juices carry the aromatics. Versatile enough to serve as a warm side dish.
Serves2
Total11 min
LevelMedium
Ingredients
- Garlic3 clove
- Fresh thyme, sprigs4 piece
- Flat-leaf parsley10 g
- Unsalted butter30 g
- Olive oil1 tbsp
- Chestnut mushrooms300 g
- Salt0.5 tsp
- Black pepper0.25 tsp
- Lemon juice1 tsp
Tools
Frying panTea towelChef's knife
Method
1
Peel the 3 garlics
Chefs knifeGarlic · 3 clove
2
Slice the peeled garlic
Result · Sliced garlic · used in step 14
Chefs knifePeeled garlic · step 1
3
Pick the 4 fresh thymes
Result · Thyme leaves · used in step 15
Fresh thyme · 4 piece
4
Chop flat-leaf parsley → finely chopped
Result · Chopped parsley · used in step 21
Chefs knifeFlat-leaf parsley · 10 g
5
Add the unsalted butter to the frying pan
high heatFrying panUnsalted butter · 30 g
6
Add olive oil
Frying panOlive oil · 1 tbsp
7
Melt the unsalted butter and olive oilLook foruntil foaming and just beginning to turn golden — about 2 minutes
high heat2 minFrying pan
8
Rinse the chestnut mushrooms → under cold running water
30sChestnut mushrooms · 300 g
9
Wipe the rinsed chestnut mushrooms
Tea towelRinsed chestnut mushrooms · step 8
10
Halve the wiped mushrooms
Chefs knifeWiped mushrooms · step 9
11
Add the halved mushrooms to the frying pan → in a single layer
Frying panHalved mushrooms · step 10
12
Sear the chestnut mushrooms, unsalted butter and olive oilLook foruntil coloured on one side — about 2 minutes, without stirring
high heat2 minFrying pan
13
Toss the coloured mushroomsLook foruntil deep golden all over and liquid evaporated — about 2 minutes
high heat2 minFrying pan
14
Add the sliced garlic to the frying pan → heat reduced to medium before adding
medium heatFrying panSliced garlic · step 2
15
Add the thyme leaves to the frying pan
medium heatFrying panThyme leaves · step 3
16
Sauté the chestnut mushroom mixtureLook foruntil garlic fragrant and softened but not browned — stirring constantly, about 1 minute
medium heat1 minFrying pan
17
Add salt
Frying panSalt · 0.5 tsp
18
Add black pepper
Frying panBlack pepper · 0.25 tsp
19
Add lemon juice
Frying panLemon juice · 1 tsp
20
Toss the chestnut mushroom mixture → to coat
Frying pan
21
Garnish the lemon-dressed mushrooms with the chopped parsley → scatter chopped parsley over and serve immediately
Result · Sautéed Mushrooms
Frying panChopped parsley · step 4
Printed 3 September 2026