Sauteed Mushrooms


Sauteed Mushrooms can be made with a wide variety of mushrooms but for this recipe I simply use white button mushrooms. Serve this vegetable dish as a side with a nice meat, poultry or fish or eat it all by itself. Either way your in for a treat.

White button mushrooms are the common type that you will most likely find in supermarkets. You can also use a mixture of baby Portobello, shitake and oyster mushrooms for a more exotic and flavorful dish.

Most of the time when I prepare this Sauteed Mushrooms recipe I’ll add some shallots, onions and a little red wine then toss them over a nice t-bone steak. Every so often I’ll actually serve them as a side.


  • 1 pound of white button mushrooms or a mixture of wild mushrooms, halved
  • 3 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 2 cloves of garlic, crushed
  • 4 anchovy filets, mashed (optional)
  • 1/4 cup of fresh parsley, chopped
  • 2 Tbls of fresh lemon juice
  • 1/2 tsp of fresh ground black pepper
  • 1/2 tsp of salt if you don’t use the anchovy


  • In a medium skillet sauté the garlic in the butter and oil
  • Remove the garlic from the pan.
  • Add the mushroom and sauté for around 5 minutes.
  • In a small bowl mash the anchovies with a little melted butter.
  • Stir into the mushrooms and cook for five for minutes
  • Add a little red wine at this poin if you feel like it.
  • Toss in the parsley and the lemon juice.
  • Season with pepper.

    Serves 4 to 6 people.

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