Mushroom Sauté (simple recipe with onion and carrot)
On busy evenings, when I don't have the time or desire for complicated recipes, I often make this mushroom sauté. Most of the time, I cook it because I have fresh mushrooms and simple vegetables in the fridge, and the dish goes well with anything – either as a quick main course or as a side dish. It's nothing sophisticated, but it does the job and always seems appropriate.
Quick Info
Total time: 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes (depending on how juicy the mushrooms are)
Servings: 2-3, depending on portion size
Difficulty: easy
Recipe type: everyday food, side dish or main course for fasting
Ingredients
500 g fresh champignon mushrooms
1 medium onion
1 small to medium carrot
2-3 tablespoons oil (for sautéing)
1 large clove of garlic
fresh parsley, enough to sprinkle at the end
salt and pepper, to taste
Preparation method
1. Start with the mushrooms: wash them quickly under cold running water, not keeping them too long so they don't absorb water. Let them drain for a few minutes, then slice them – not too thin, I want them to have texture and not disintegrate while cooking.
2. Peel and finely chop the onion. Peel, wash, and chop the carrot as finely as I can – it cooks a bit slower than the onion, so I prefer thin slices or even small pieces.
3. Put 2-3 tablespoons of oil in a large pan over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes slightly translucent. Don't let them brown too much.
4. Add the sliced mushrooms. At first, the pan seems too full, but they reduce quite a bit as they cook. Gently stir, then leave everything over medium heat, uncovered, until the mushrooms start to release water.
5. Let the mushrooms simmer in their own juice, stirring occasionally. The juice reduces in about 10-15 minutes, but it also depends on how much water the mushrooms release. Towards the end, when the liquid has reduced almost completely, taste and adjust with salt and pepper.
6. Finely chop the garlic and add it to the nearly finished mushrooms, stir once or twice, and let it cook for another minute. I don't add it at the beginning to prevent it from burning or becoming bitter.
7. Turn off the heat and sprinkle chopped fresh parsley over the hot dish.
8. Serve the sauté either plain or alongside rice or boiled potatoes, as needed.
Why I make this recipe often
It cooks quickly, doesn't require special ingredients, and works well both as a side dish and a fasting meal. It's good right after it's made and at room temperature. I have been using the same recipe for years because it doesn't require adjustments and always turns out the same.
Tips and variations
Tips
Don't wash the mushrooms too much, otherwise they absorb water and the dish can turn out watery.
If you want to get rid of the liquid faster, leave the pan uncovered over medium to high heat, but remember to stir so the vegetables don't stick to the bottom.
Add the garlic at the end – the flavor stays fresh, it doesn't become bitter.
Substitutions
Instead of carrot, you can skip it if you don't have it, but it adds a bit of sweetness and color, so I always use it.
Fresh parsley can be replaced with dill, if you prefer.
If needed, white onion can be swapped with red onion.
Variations
You can use brown mushrooms or other types of fresh mushrooms, but they shouldn't be too watery.
If you want, you can add a pinch of sweet paprika or a bit of dried thyme for a different note, but it's not necessary.
Serving ideas
It goes well as a side dish with meat or fish, but I often use it as a main fasting meal with rice or boiled potatoes.
It's also suitable as a filling for savory pancakes or on a slice of toasted bread as a quick snack.
Frequently asked questions
1. Can I use frozen mushrooms?
Yes, but let them thaw well and drain them of water before putting them in the pan. Since they are already more watery, you need to cook them longer to reduce the liquid.
2. Can the carrot be grated instead of chopped?
Yes, if you want the carrot to cook faster and be less visible in the dish, you can grate it finely. I chop it into small cubes because I want to feel its texture more clearly.
3. If I don't have fresh parsley, can I omit it?
You can omit it or replace it with dill, to taste. It's not an essential ingredient, but it adds freshness at the end.
4. How thick should the mushroom slices be?
Ideally, they should be 0.5-1 cm thick so they don't turn mushy while cooking. If the mushrooms are small, they can be cut in half or quarters, as preferred.
5. Can it be made without garlic?
Yes, but it loses some of its specific flavor. If you can't stand garlic, just don't add it.
Nutritional values (estimated)
For one serving (out of 3 servings, without additional sides):
Calories: approximately 80-100 kcal
Protein: 4-5 g
Carbohydrates: 8-10 g
Fats: 4-5 g (from oil)
Fiber: 2-3 g
Values may vary depending on how much oil you use and how large the vegetables are. The dish is low in calories and fats, contains fiber and protein from the mushrooms. It's suitable for anyone fasting or wanting something light.
Storage and reheating
The mushroom sauté can be stored in the fridge in a covered container for about 2 days. It may release a bit of water as it cools, but it doesn't change its taste. For reheating, use a non-stick pan over low heat, stirring gently, or in the microwave. I don't recommend keeping it for more than 2 days, as cooked mushrooms change texture and aren't as good. The dish is not suitable for freezing.
On busy evenings, when I don't have the time or desire for complicated recipes, I often make this mushroom sauté. Most of the time, I cook it because I have fresh mushrooms and simple vegetables in the fridge, and the dish goes well with anything – either as a quick main course or as a side dish. It's nothing sophisticated, but it does the job and always seems appropriate.
Quick Info
Total time: 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes (depending on how juicy the mushrooms are)
Servings: 2-3, depending on portion size
Difficulty: easy
Recipe type: everyday food, side dish or main course for fasting
Ingredients
500 g fresh champignon mushrooms
1 medium onion
1 small to medium carrot
2-3 tablespoons oil (for sautéing)
1 large clove of garlic
fresh parsley, enough to sprinkle at the end
salt and pepper, to taste
Preparation method
1. Start with the mushrooms: wash them quickly under cold running water, not keeping them too long so they don't absorb water. Let them drain for a few minutes, then slice them – not too thin, I want them to have texture and not disintegrate while cooking.
2. Peel and finely chop the onion. Peel, wash, and chop the carrot as finely as I can – it cooks a bit slower than the onion, so I prefer thin slices or even small pieces.
3. Put 2-3 tablespoons of oil in a large pan over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes slightly translucent. Don't let them brown too much.
4. Add the sliced mushrooms. At first, the pan seems too full, but they reduce quite a bit as they cook. Gently stir, then leave everything over medium heat, uncovered, until the mushrooms start to release water.
5. Let the mushrooms simmer in their own juice, stirring occasionally. The juice reduces in about 10-15 minutes, but it also depends on how much water the mushrooms release. Towards the end, when the liquid has reduced almost completely, taste and adjust with salt and pepper.
6. Finely chop the garlic and add it to the nearly finished mushrooms, stir once or twice, and let it cook for another minute. I don't add it at the beginning to prevent it from burning or becoming bitter.
7. Turn off the heat and sprinkle chopped fresh parsley over the hot dish.
8. Serve the sauté either plain or alongside rice or boiled potatoes, as needed.
Why I make this recipe often
It cooks quickly, doesn't require special ingredients, and works well both as a side dish and a fasting meal. It's good right after it's made and at room temperature. I have been using the same recipe for years because it doesn't require adjustments and always turns out the same.
Tips and variations
Tips
Don't wash the mushrooms too much, otherwise they absorb water and the dish can turn out watery.
If you want to get rid of the liquid faster, leave the pan uncovered over medium to high heat, but remember to stir so the vegetables don't stick to the bottom.
Add the garlic at the end – the flavor stays fresh, it doesn't become bitter.
Substitutions
Instead of carrot, you can skip it if you don't have it, but it adds a bit of sweetness and color, so I always use it.
Fresh parsley can be replaced with dill, if you prefer.
If needed, white onion can be swapped with red onion.
Variations
You can use brown mushrooms or other types of fresh mushrooms, but they shouldn't be too watery.
If you want, you can add a pinch of sweet paprika or a bit of dried thyme for a different note, but it's not necessary.
Serving ideas
It goes well as a side dish with meat or fish, but I often use it as a main fasting meal with rice or boiled potatoes.
It's also suitable as a filling for savory pancakes or on a slice of toasted bread as a quick snack.
Frequently asked questions
1. Can I use frozen mushrooms?
Yes, but let them thaw well and drain them of water before putting them in the pan. Since they are already more watery, you need to cook them longer to reduce the liquid.
2. Can the carrot be grated instead of chopped?
Yes, if you want the carrot to cook faster and be less visible in the dish, you can grate it finely. I chop it into small cubes because I want to feel its texture more clearly.
3. If I don't have fresh parsley, can I omit it?
You can omit it or replace it with dill, to taste. It's not an essential ingredient, but it adds freshness at the end.
4. How thick should the mushroom slices be?
Ideally, they should be 0.5-1 cm thick so they don't turn mushy while cooking. If the mushrooms are small, they can be cut in half or quarters, as preferred.
5. Can it be made without garlic?
Yes, but it loses some of its specific flavor. If you can't stand garlic, just don't add it.
Nutritional values (estimated)
For one serving (out of 3 servings, without additional sides):
Calories: approximately 80-100 kcal
Protein: 4-5 g
Carbohydrates: 8-10 g
Fats: 4-5 g (from oil)
Fiber: 2-3 g
Values may vary depending on how much oil you use and how large the vegetables are. The dish is low in calories and fats, contains fiber and protein from the mushrooms. It's suitable for anyone fasting or wanting something light.
Storage and reheating
The mushroom sauté can be stored in the fridge in a covered container for about 2 days. It may release a bit of water as it cools, but it doesn't change its taste. For reheating, use a non-stick pan over low heat, stirring gently, or in the microwave. I don't recommend keeping it for more than 2 days, as cooked mushrooms change texture and aren't as good. The dish is not suitable for freezing.