Italian Sauteed Mushrooms with Garlic and Onions (2024)

Last Updated on: 19th June 2024, 10:43 am

These Italian sauteed mushrooms are sauteed in garlic, onions, and olive oil with some fresh parsley. They’re a delicious and easy side dish or topping for steaks or burgers. They’re low carb, Vegan and gluten free.

InItalian cuisine, mushrooms are beloved. Their earthy and meaty texture adds flavor and substance to risotto and pasta but can also be enjoyed as a side dish to sausage, chicken, or pork.

I usedbaby bella mushroomsfor this recipe but, you can usewhite button mushroomsorcremini mushrooms.

MakeItalian Sautéed Mushroomswhen you want a quick andeasy side dish. They’re simple and incredibly delicious! Put them atop steaks or hamburgers, or mix in with pasta for a hearty dish.

This sauteed mushrooms recipewill be a hit at your family dinner table.

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Type of Mushroom

Use baby bella mushrooms, white button mushrooms or cremini mushrooms. Also, you can use porcini mushrooms once you’ve soaked them for about 10-15 minutes or until they’re soft and plump.

You can buy the mushrooms already sliced to save some prep time but, I find sliced mushrooms harder to clean. Avoid rinsing them under water as mushrooms absorb water and can become soggy.

However, if the mushrooms are very dirty, you will need to rinse them and pat them dry withpaper towelsto remove theexcess water.

Disclosure: This post may contain Amazonaffiliate linkswhich means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

Cloves of Garlic

I use five cloves of garlic (3 if large cloves) for this recipe. One clove of garlic is not enough. You won’t get enough garlic flavor.

If you like garlicky mushrooms, add an additional clove or two.

Ingredients

*The printable, full recipe is in the recipe card at the bottom of this post.

• fresh mushrooms
• extra virginolive oil
• ​chopped onions
• fresh garlic cloves
• fresh parsley
• salt andblack pepper

How to MakeItalian Sauteed Mushrooms

The printable,full recipeis in therecipe cardat the bottom of this post.

1. First,clean mushrooms. Wipe them with adamp clothordamp paper towelto remove any dirt. As I’ve mentioned above, avoid rinsing them under water as mushrooms absorb water and can become soggy.
2. Next, slice thewhole mushroomsinto even slices. If they’re small, you can cut them into halves or quarters, or slice them if they’re larger.
3. Then, in alarge skillet, add theolive oilovermedium-high heat. As the oil begins to heat, add the garlic and onions and sautee for one minute until they’re fragrant. Be careful not to let the garlic brown or it will become bitter!
4. Then, add themushroom slices. Spread them out in an even layer and let them cook undisturbed for about 5 minutes. This helps them get a nicegolden browncolor.
5. Next, then season with salt andblack pepper. Let the mushrooms cook for another 5-7 minutes until they’re tender and have released their juices.
6. Then, add in thefresh parsleyand give them a another stir.
7. Last, transfer the mushrooms to a serving dish and enjoy! They’re best served hot.

If you want more of the moisture out, let them cook a bit longer, uncovered.

They’re good for a few days in the refrigerator. A great way to use up leftover Italian sauteed mushrooms is to add them to beaten eggs the next day to make a frittata or omelette.

Additions and Substitutions

• Add a splash ofwhite wineorlemon juicefor extra flavor. Do this at the point just before adding the mushrooms.
• Add a dash ofred pepper flakesto make them spicy, if desired.
• Sprinkle in other herbs likefresh thymeor rosemary for different flavors
• Sprinkle with gratedparmesan cheesebefore serving.

Italian Sautéed Mushroomsis asimple recipethat’s so versatile and easy to make. It’s a good side dish for a quick weeknight dinner or a romantic dinner for two!

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