A quick and easy recipe for pan-fried mushrooms

vote now
Side dish
Very Easy
17 min
100 Kcal

Need a quick, tasty and always effective side dish? Mushroom poêlée ticks all the boxes! Whether on its own, with eggs, rice, pasta or as a garnish for grilled meat, it's got it all. A few fresh mushrooms, a hint of garlic, a touch of shallot, a little butter and parsley... and in just a few minutes in the pan, you've got a melting, fragrant mixture, perfect for reheating any dish. This is typically the kind of simple recipe that we love to make again and again, especially when we want to cook seasonally without getting too complicated;)

Ingredients

4

Materials

  • Frying pan
  • Cutting board

Preparation

Preparation5 min
Cook time12 min
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 1Wipe mushrooms with a damp cloth or paper towel to remove soil, then cut into strips.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 2Finely chop the shallot and mince the garlic.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 3Rinse and chop parsley.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 4In a large frying pan, melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes, until translucent.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 5Add the mushrooms to the pan. Cook for about 10 minutes over medium-high heat, stirring regularly, until they release their water and begin to brown.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 6Add the chopped garlic, salt and pepper and cook for a further 2 minutes. At the end of the cooking time, add the chopped parsley.
  • A quick and easy recipe for pan-fried mushrooms - Preparation step 7And now the mushrooms are ready to be the best side dish of your table :)

Rate this recipe

FAQ ❓

Do mushrooms need to be peeled before cooking?

You don't have to. If the mushrooms are young and fresh, simply remove the earthy end of the stem and wipe dry. Peeling is useful only if the skin is thick or slightly damaged, but it contains much of the flavor and contributes to the melting texture after cooking.
For a fragrant pan-fried dish, try a variety of mushrooms: button mushrooms, oyster mushrooms, chanterelle mushrooms, shiitake mushrooms and porcini mushrooms go very well together. Button mushrooms add softness, oyster mushrooms and shiitake mushrooms add chewiness, and chanterelles add a woody note. This combination creates an accompaniment rich in flavor and texture.
Pan-fried mushrooms is a versatile accompaniment: it goes equally well with roasted meats (poultry, veal, beef), fish or fresh pasta. It's also delicious on a toast, in an omelette, or served with a little rice for a complete vegetarian dish!
Store in an airtight tin in the fridge for up to 48 hours. To reheat, sauté for a few minutes over medium heat in a frying pan with a little butter or olive oil. Avoid the microwave, which alters the texture and taste of the mushrooms.
Yes, pan-fried mushrooms freeze well. Allow them to cool completely, then place in an airtight bag or tin. They will keep for about 3 months in the freezer. To use them, reheat them directly in a pan, without thawing, to preserve their texture.

Nutrition

for 1 serving / for 100 g
Calories: 100Kcal
  • Carbo: 7.6g
  • Total fat: 5g
  • Saturated fat: 2.9g
  • Proteins: 4.2g
  • Fibers: 3.2g
  • Sugar: 0.9g
  • ProPoints: 3
  • SmartPoints: 4
Nutritional information for 1 serving (217g)

Cookware

burner

Attributes

Suitable for freezing
Keep refrigerated
PetitChef_OfficialPetitChef_Official

Questions

Photos of members who cooked this recipe

Comments

Rate this recipe: