Ingredients
If you’re a mushroom-lover, you’ll love this simple sautéed mushrooms recipe. It’s great to make when you have loads of mushrooms that need using and can be made with absolutely any mushrooms you have. The creamy sauce flavoured with garlic, oregano, chilli flakes and Parmesan cheese is so delicious, no-one would judge you for licking your plate clean.
Mushrooms. You can use absolutely any variety for this recipe. I’ve used portabellini/cremini/chestnut mushrooms. Shiitake, white button mushrooms, Brown mushrooms or Oyster mushrooms are also good options. Olive oil. Butter. Fresh Garlic cloves. Cream. Heavy/whipping cream. Oregano. Fresh thyme is also delicious with mushrooms. Chilli flakes. Parmesan cheese. Fresh parsley. Lemon juice. Salt and black pepper.
How to sauté mushrooms
Can sautéed mushrooms be frozen?
I wouldn’t recommend freezing sautéed mushrooms. Not only is the cream sauce likely to split once thawed, the texture of the mushrooms aren’t great once frozen. Luckily this recipe comes together so quickly, there’s no need to prep it in advance and freeze it. However, leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated with a splash of water over medium heat until hot and bubbling.
How to serve sautéed mushrooms
These mushrooms are absolutely delicious served on thick slices of sourdough toast for a speedy meal. Add a poached egg or some bacon for the ultimate breakfast. Here are some other ideas:
Juicy grilled pork chops Grilled steak Easy Parmesan crusted chicken
Mushroom recipes
