This recipe for sauteed mushrooms is one of those mushroom recipes that come in handy more than you’d realize. These delicious mushrooms are can be marinated and used for antipasto or serve them as a side dish for your dinner meal.
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Recipe Summary
In this post, I’ll share with you my simple Italian version of sauteed mushrooms and two ways you can serve them. Whether you enjoy them warm or cold, the options are endless.
Ingredients
To start you’ll need the follow ingredients which you can get at any grocery store:
- Button mushrooms (white or brown is fine)
- Olive oil
- Juice from 1 lemon (this will NOT make them taste lemony)
- Bay leaf
- Garlic
- pinch of salt
How to Make Sauteed Mushrooms
Here are the steps for making sauteed mushrooms. Exact measurements are in the recipe card below.
Step 1. To prepare the mushrooms, first clean them with a damp paper towel being careful not to let them tear or break.
You can keep the stems on, just slice off the rough end of the stems. Then pat dry them and let them finish drying while you prepare the other ingredients.
Step 2. Take a medium skillet and heat up the olive oil over medium heat. Feel free to add in a little more olive oil if you feel it might not be enough to coat all your mushrooms and to let them simmer. It’s better to have too much than too little.
Step 3. Add in the garlic and let it simmer for 2 minutes over medium low heat, along with the lemon juice and bay leaf and pinch of salt.
Step 4. Next, add in the mushrooms whole (or sliced) and use a spatula to turn them so they coat. You will find that the mushrooms keep landing on their tops and as a result the rounded caps flatten out. That’s totally normal! Don’t fight it!
Step 5. Let them cook for about 5 minutes, turning frequently.
Step 6. Then add them to a bowl along with all the olive oil and juices in the pan.
Step 7. Serve warm or chill for 3 hours to marinate.
Pro Tip: The lemon truly brings life into this dish. I recommend using a fresh lemon, but if you don’t have one, a small (very small) dash of store bought lemon juice will work. Just taste test it so you don’t put in tooooo much. 🙂
How to Serve the Mushrooms
At this point any good-natured Italian will be proud of you, and that includes me! Good job getting to this point of the recipe, but we aren’t finished yet.
Serving them warm as a side dish or appetizer is certainly one option. Sauteed mushrooms go great with many dinner meals.
You can also serve them cold (or room temperature) on antipasto platters or trays.
This Recipe Goes Well With…
They’ll go amazingly well with chicken, such as my breaded chicken breasts recipe (baked in the oven and still crispy!!) or chicken marsala, another healthy version of the Italian classic recipe which is out of this world.
Reheating Sauteed Mushrooms
Add your mushrooms to a saute pan and heat them over medium heat. If you were marinating them, you’ll need to cook them down until most of the liquid is removed.
If you already sauteed them, then simply reheat of low-medium heat and serve warm. and cook them down.
Here’s the recipe for Italian marinated mushrooms you can use in your own kitchen. Please share this with your friends and family and enjoy!
Recipe Card
Italian Marinated Mushrooms
Ingredients
- 16 oz whole button mushrooms
- 4 tbsp extra virgin olive oil
- 1 juice of whole lemon can use more or less to taste
- 1 bay leaf
- 2 crushed whole cloves of garlic
- 1 pinch salt kosher or Himalayan is what I use
Instructions
- Clean and dry whole mushrooms leaving stems on16 oz whole button mushrooms
- Heat olive oil over medium heat in medium skillet4 tbsp extra virgin olive oil
- Add in bay leaf, lemon juice, salt and garlic1 juice of whole lemon, 1 bay leaf, 2 crushed whole cloves of garlic, 1 pinch salt
- Add in the mushrooms, making sure to coat them in the marinade
- Cook for about 5 minutes over medium-low heat
- If serving right away, remove from heat and serve warm. If serving cold, then remove from heat and pour add all the marinade and mushrooms into a container and chill for at least 3 hours up to 3 days in the fridge.
Notes
- Some recipes suggest adding a splash of brandy in the marinade before chilling. I have not done this so I can’t really comment, but it sounds good.
- The lemon juice will really brighten up the recipe. It doesn’t make the dish lemony tasting, but gives it a nice zing.
- I typically avoid any salt if I can, but I have to admit when I give it a small dash of salt it really takes it up a notch.
Is it posable to, can in mason jars, and how long will the mushrooms keep
Hi Kris, I have never canned mushrooms so I really don’t know have a good answer for you. I would store them a fridge up to 3 days. Good luck and thanks for stopping by!