A quick and easy recipe for pan-fried mushrooms

Name: A quick and easy recipe for pan-fried mushrooms
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: En
Ingredients: 2 lbs button mushrooms (or any mushrooms); A few parsley leaves; 2 cloves garlic; 1 shallot; 1,5 tablespoon butter; Salt; Pepper

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Side dish

Very Easy

17 min

111 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

2 lbs button mushrooms (or any mushrooms)
A few parsley leaves
2 cloves garlic
1 shallot
1,5 tablespoon butter
Salt
Pepper

Estimated cost: 5.11€ (1.28€/serving)

Materials

Frying pan
Cutting board

Preparation

Preparation5 min

Cook time12 min

Wipe mushrooms with a damp cloth or paper towel to remove soil, then cut into strips.
Finely chop the shallot and mince the garlic.
Rinse and chop parsley.
In a large frying pan, melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes, until translucent.
Add 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.
Add the chopped garlic, salt and pepper and cook for a further 2 minutes. At the end of the cooking time, add the chopped parsley.
And now the mushrooms are ready to be the best side dish of your table :)

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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.

What mushroom mix should I use for a tasty pan-fry?

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.

What to serve with pan-fried mushrooms?

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!

How to store or reheat pan-fried mushrooms?

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.

Can I freeze pan-fried 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: 111Kcal

Carbo: 1.7g
Total fat: 7.5g
Saturated fat: 2.7g
Proteins: 7.3g
Fibers: 4.3g
Sugar: 0.9g
ProPoints: 3
SmartPoints: 4

Nutritional information for 1 serving (240g)

Gluten free

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

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