Sautéed mushrooms are a versatile and tasty side dish typical of Italian cuisine. They have a delicate flavor and an intense aroma that pairs perfectly with many dishes. They are simple to prepare and can be served hot or cold. Porcini mushrooms are sliced thinly and sautéed in a pan with garlic, olive oil and a knob of butter. They are then flavored with chopped fresh parsley and seasoned with salt. A delicious accompaniment for meats, fish or vegetable side dishes.
Clean the mushrooms by scraping them; avoid washing them if you can
Heat three tablespoons of oil with a knob of butter in a pan, add a clove of garlic (which you will remove), then add the mushrooms to fry
Cook over high heat with the pan uncovered until the liquid released has almost evaporated, then lower the heat
Shortly before removing from the heat, after about half an hour, add a knob of butter mixed with chopped parsley
Cooked mushrooms, unlike raw ones, keep for a long time and can be reheated
Pan
Knife
Italy
| Energy (kcal) | 65.28 |
| Carbohydrates (g) | 1.37 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 4.5 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 3.74 |
| Fiber (g) | 2.41 |
| Sale (g) | 0.05 |
