I had some mushrooms sitting in the fridge, and I kept procrastinating for about two days until I realized I either had to cook them or turn them into compost. I looked at them and thought: let’s prepare them in the simplest way, just like my mom used to when I came home from school and wanted something quick, without any fuss. I remember the first time I tried this, I added too much garlic, and it was pretty overwhelming, but since then, I’ve learned to gradually increase the amount, not dump it all in at once. I’ve had the same issue with oil—if you add too much, the mushrooms lose their flavor, and if you add too little, they burn. Now, I think I’ve found a reasonable balance. I also stopped peeling the skin off them a long time ago; I just wash them thoroughly with a clean sponge, which helps retain more flavor, plus I don’t have to spend half an hour picking at each one.
It takes about 35 minutes in total, of which about 10 minutes is just standing by the stove and stirring—at least for me, that’s how it works; if you leave them unattended, they stick or burn. It’s enough for 3-4 decent servings, depending on how much you want to eat or if you have something else to go with them. It’s a recipe for anyone, even for those who don’t have much patience in the kitchen—I don’t think you can mess it up badly if you follow the steps in order.
Ingredients:
1 kg of fresh champignon mushrooms (the fresher, the better; otherwise, they release too much water and become mushy—don’t use old, soft mushrooms; I’ve tried, and the taste isn’t good)
50 ml of oil (I use sunflower oil; olive oil works too, but it seems a bit too aromatic for mushrooms)
5 cloves of garlic (not too small, not too big—their role is to add flavor, not to overpower everything)
A bunch of dill and a bunch of parsley (I add them at the end for freshness—if you only have one of them, it’ll still turn out well)
Salt and pepper to taste (add by eye, but don’t go overboard with the salt because the mushrooms absorb it quite well)
Preparation method:
1. First, I deal with the mushrooms. I don’t waste time peeling the skin off the caps; it seems pointless to me. I just wash them well under cold running water with the sponge, especially around the stems and in the crevices, as dirt tends to gather there. If you see one that’s really dirty or bruised, you can trim it with a knife, but don’t go overboard. Once they’re clean, I let them drain in a colander.
2. I slice them into neither too thick nor too thin pieces—let’s say about half a finger thick. If you cut them too thin, they disappear while cooking; if they’re too thick, they won’t cook through evenly and will be bland in the middle.
3. I put a large frying pan on the heat (for me, a non-stick pan works best, as nothing sticks), pour in the oil, and wait for it to heat up a bit. It’s important that the oil isn’t cold, but it shouldn’t be smoking either, as that would burn the garlic immediately.
4. I crush the garlic with the flat side of the knife, not chopping it too finely—just enough to release its aroma. I throw the garlic into the warm oil, let it sizzle for 20-30 seconds, stirring constantly to prevent it from burning. If it starts to color quickly, I take the pan off the heat so it doesn’t develop a bitter taste.
5. I add the mushrooms to the pan; at first, it seems like they won’t fit, but they’ll release water and shrink quite a bit. I mix them well so that all the slices are coated with oil and garlic.
6. Now comes the part where many people go wrong: I don’t put a lid on. Many cover the pan, and it turns into a watery stew without flavor. I leave them uncovered, on medium heat, and stir every 3-4 minutes. The mushrooms release a lot of water, so don’t worry if it seems like you’ve made soup at first.
7. Occasionally, I shake the pan to prevent sticking. In about 10-15 minutes, the liquid starts to reduce significantly. When you see that most of the liquid has evaporated, that’s when you add salt and pepper. If you add the salt too early, the mushrooms will release even more water and become mushy.
8. When the mushrooms have no liquid left at the bottom of the pan, I taste one—if it seems bland, I can add a pinch more salt or pepper. I finely chop the dill and parsley, toss them over the mushrooms, mix once more and turn off the heat. The greens should always be added at the end; otherwise, the flavor gets lost.
9. I let it sit for a minute or two, just to rest a bit and let the flavors meld. I still don’t cover it now, as they’ll steam and lose that nice texture.
Why do I make these mushrooms often? Honestly, because I find them among the easiest and quickest things to make when I don’t feel like cooking something complicated. They work well as a side dish with anything—from potatoes to meat. Plus, they’re quite inexpensive, and you don’t make too much mess. I also like that you can play around with them: if you don’t have dill, just use parsley; if you have other herbs in the fridge, that works too. It’s the kind of recipe where you can’t go wrong if you pay attention to the little details.
Tips, variations, and serving ideas
Tips:
- Don’t use old mushrooms with brown spots or soft texture; they lose both flavor and texture.
- Add salt towards the end, not at the beginning, or else you’ll end up with mushroom soup, not sautéed mushrooms.
- Don’t cook on high heat the entire time; they’ll burn on the bottom and remain raw on top. Patience is needed; medium heat is ideal.
- If you add too much garlic, it can become hard to eat. It’s better to add it at the end if you want a stronger flavor.
- Don’t cover the pan! You’ll suffocate them, not cook them.
Substitutions:
- If you want an oil-free version, you can use a few tablespoons of water at the beginning, but the texture won’t be as good.
- For a garlic-free version (if you have stomach issues), you can skip it, but I find it a bit bland without it.
- You can use olive oil if you don’t mind its specific flavor. Or even butter, if you’re not avoiding dairy.
- The herbs can be swapped: cilantro, oregano, or even fresh basil if you don’t have dill or parsley.
Variations:
- If you’re in the mood for something heartier, throw in some crumbled tofu or some polenta on the side at the end.
- You can also add some finely chopped bell pepper along with the mushrooms for a sweet note.
- If you’re not vegetarian, you can grate some hard cheese on top towards the end (parmesan, if you have it).
Serving:
- They go with anything: I put them on slices of toasted bread, like bruschetta. They’re excellent as a side dish with baked potatoes, pilaf, or grilled meat.
- If you want to make something more interesting, you can use them as a filling for savory pancakes or as a topping on homemade pizza.
- For drinks, they pair well with a dry white wine, but also with a cold lemonade or even a light beer.
Frequently asked questions
1. Can I use a different type of mushroom instead of champignon?
Yes, you can also use oyster mushrooms or porcini if you’re lucky enough to find them. Just adjust the cooking time, as some cook faster than others.
2. What do I do if I have leftover uncooked mushrooms after cooking?
Either you cut the slices too thick, or you didn’t stir them enough. Let them cook for a few more minutes on low heat with patience. If they still aren’t done, maybe the heat wasn’t high enough at the beginning.
3. Do I have to use both herbs?
No, if you don’t have dill or parsley, you can use just one. Or any fresh herb you have at home, even finely chopped green onions at the end.
4. Can I make the recipe in the oven?
Yes, but the texture will be slightly different, closer to baked mushrooms than sautéed. You’ll need a deeper baking dish and to stir halfway through, at 180-200°C for about 25 minutes.
5. Can I make them in advance and reheat them the next day?
Yes, they keep well in the fridge for 2-3 days and reheat quickly in a pan or even in the microwave, but their texture becomes a bit softer.
Nutritional values (approximate)
One serving of these mushrooms has about 110-120 kcal, if you don’t go overboard with the oil. It’s a low-carb recipe with decent protein (about 7-8g per serving, because mushrooms, although they don’t seem like it, contain protein), almost zero sugar. The oil adds some fats (about 6g/serving), but if you use less, the caloric intake decreases. It’s gluten-free, dairy-free if you follow the recipe, so it works for many diets. Plus: fiber, vitamins from the mushrooms, antioxidants from the herbs, and generally a dish that’s easy to digest, especially if you don’t add too much garlic.
How to store and reheat
If there are leftovers, I put them in a container with a lid and keep them in the fridge; they last about 2-3 days without problems. I reheat them quickly in a pan on low heat with a tablespoon of water to prevent burning or drying out. They don’t reheat as well in the microwave, but if you’re in a hurry, it works. I don’t recommend freezing them, as the texture becomes watery and they lose their charm. If you want to take them to work, you can put them in a jar with a lid and heat them well at the office. That’s about it; they’re not picky about storage, just don’t leave them in warmth as they spoil quite quickly.
It takes about 35 minutes in total, of which about 10 minutes is just standing by the stove and stirring—at least for me, that’s how it works; if you leave them unattended, they stick or burn. It’s enough for 3-4 decent servings, depending on how much you want to eat or if you have something else to go with them. It’s a recipe for anyone, even for those who don’t have much patience in the kitchen—I don’t think you can mess it up badly if you follow the steps in order.
Ingredients:
1 kg of fresh champignon mushrooms (the fresher, the better; otherwise, they release too much water and become mushy—don’t use old, soft mushrooms; I’ve tried, and the taste isn’t good)
50 ml of oil (I use sunflower oil; olive oil works too, but it seems a bit too aromatic for mushrooms)
5 cloves of garlic (not too small, not too big—their role is to add flavor, not to overpower everything)
A bunch of dill and a bunch of parsley (I add them at the end for freshness—if you only have one of them, it’ll still turn out well)
Salt and pepper to taste (add by eye, but don’t go overboard with the salt because the mushrooms absorb it quite well)
Preparation method:
1. First, I deal with the mushrooms. I don’t waste time peeling the skin off the caps; it seems pointless to me. I just wash them well under cold running water with the sponge, especially around the stems and in the crevices, as dirt tends to gather there. If you see one that’s really dirty or bruised, you can trim it with a knife, but don’t go overboard. Once they’re clean, I let them drain in a colander.
2. I slice them into neither too thick nor too thin pieces—let’s say about half a finger thick. If you cut them too thin, they disappear while cooking; if they’re too thick, they won’t cook through evenly and will be bland in the middle.
3. I put a large frying pan on the heat (for me, a non-stick pan works best, as nothing sticks), pour in the oil, and wait for it to heat up a bit. It’s important that the oil isn’t cold, but it shouldn’t be smoking either, as that would burn the garlic immediately.
4. I crush the garlic with the flat side of the knife, not chopping it too finely—just enough to release its aroma. I throw the garlic into the warm oil, let it sizzle for 20-30 seconds, stirring constantly to prevent it from burning. If it starts to color quickly, I take the pan off the heat so it doesn’t develop a bitter taste.
5. I add the mushrooms to the pan; at first, it seems like they won’t fit, but they’ll release water and shrink quite a bit. I mix them well so that all the slices are coated with oil and garlic.
6. Now comes the part where many people go wrong: I don’t put a lid on. Many cover the pan, and it turns into a watery stew without flavor. I leave them uncovered, on medium heat, and stir every 3-4 minutes. The mushrooms release a lot of water, so don’t worry if it seems like you’ve made soup at first.
7. Occasionally, I shake the pan to prevent sticking. In about 10-15 minutes, the liquid starts to reduce significantly. When you see that most of the liquid has evaporated, that’s when you add salt and pepper. If you add the salt too early, the mushrooms will release even more water and become mushy.
8. When the mushrooms have no liquid left at the bottom of the pan, I taste one—if it seems bland, I can add a pinch more salt or pepper. I finely chop the dill and parsley, toss them over the mushrooms, mix once more and turn off the heat. The greens should always be added at the end; otherwise, the flavor gets lost.
9. I let it sit for a minute or two, just to rest a bit and let the flavors meld. I still don’t cover it now, as they’ll steam and lose that nice texture.
Why do I make these mushrooms often? Honestly, because I find them among the easiest and quickest things to make when I don’t feel like cooking something complicated. They work well as a side dish with anything—from potatoes to meat. Plus, they’re quite inexpensive, and you don’t make too much mess. I also like that you can play around with them: if you don’t have dill, just use parsley; if you have other herbs in the fridge, that works too. It’s the kind of recipe where you can’t go wrong if you pay attention to the little details.
Tips, variations, and serving ideas
Tips:
- Don’t use old mushrooms with brown spots or soft texture; they lose both flavor and texture.
- Add salt towards the end, not at the beginning, or else you’ll end up with mushroom soup, not sautéed mushrooms.
- Don’t cook on high heat the entire time; they’ll burn on the bottom and remain raw on top. Patience is needed; medium heat is ideal.
- If you add too much garlic, it can become hard to eat. It’s better to add it at the end if you want a stronger flavor.
- Don’t cover the pan! You’ll suffocate them, not cook them.
Substitutions:
- If you want an oil-free version, you can use a few tablespoons of water at the beginning, but the texture won’t be as good.
- For a garlic-free version (if you have stomach issues), you can skip it, but I find it a bit bland without it.
- You can use olive oil if you don’t mind its specific flavor. Or even butter, if you’re not avoiding dairy.
- The herbs can be swapped: cilantro, oregano, or even fresh basil if you don’t have dill or parsley.
Variations:
- If you’re in the mood for something heartier, throw in some crumbled tofu or some polenta on the side at the end.
- You can also add some finely chopped bell pepper along with the mushrooms for a sweet note.
- If you’re not vegetarian, you can grate some hard cheese on top towards the end (parmesan, if you have it).
Serving:
- They go with anything: I put them on slices of toasted bread, like bruschetta. They’re excellent as a side dish with baked potatoes, pilaf, or grilled meat.
- If you want to make something more interesting, you can use them as a filling for savory pancakes or as a topping on homemade pizza.
- For drinks, they pair well with a dry white wine, but also with a cold lemonade or even a light beer.
Frequently asked questions
1. Can I use a different type of mushroom instead of champignon?
Yes, you can also use oyster mushrooms or porcini if you’re lucky enough to find them. Just adjust the cooking time, as some cook faster than others.
2. What do I do if I have leftover uncooked mushrooms after cooking?
Either you cut the slices too thick, or you didn’t stir them enough. Let them cook for a few more minutes on low heat with patience. If they still aren’t done, maybe the heat wasn’t high enough at the beginning.
3. Do I have to use both herbs?
No, if you don’t have dill or parsley, you can use just one. Or any fresh herb you have at home, even finely chopped green onions at the end.
4. Can I make the recipe in the oven?
Yes, but the texture will be slightly different, closer to baked mushrooms than sautéed. You’ll need a deeper baking dish and to stir halfway through, at 180-200°C for about 25 minutes.
5. Can I make them in advance and reheat them the next day?
Yes, they keep well in the fridge for 2-3 days and reheat quickly in a pan or even in the microwave, but their texture becomes a bit softer.
Nutritional values (approximate)
One serving of these mushrooms has about 110-120 kcal, if you don’t go overboard with the oil. It’s a low-carb recipe with decent protein (about 7-8g per serving, because mushrooms, although they don’t seem like it, contain protein), almost zero sugar. The oil adds some fats (about 6g/serving), but if you use less, the caloric intake decreases. It’s gluten-free, dairy-free if you follow the recipe, so it works for many diets. Plus: fiber, vitamins from the mushrooms, antioxidants from the herbs, and generally a dish that’s easy to digest, especially if you don’t add too much garlic.
How to store and reheat
If there are leftovers, I put them in a container with a lid and keep them in the fridge; they last about 2-3 days without problems. I reheat them quickly in a pan on low heat with a tablespoon of water to prevent burning or drying out. They don’t reheat as well in the microwave, but if you’re in a hurry, it works. I don’t recommend freezing them, as the texture becomes watery and they lose their charm. If you want to take them to work, you can put them in a jar with a lid and heat them well at the office. That’s about it; they’re not picky about storage, just don’t leave them in warmth as they spoil quite quickly.