Mushrooms can be eaten raw or cooked. There are a variety of mushrooms and each carry different flavors suitable for different dishes. The most popular mushrooms for cooking (varying by country of course) are: white/button, portobello/portabella, porcini, chanterelle, crimini, shiitake, and oyster, among many others. Mushrooms are a good source of B Vitamins (including riboflavin, niacin, and pantothenic acid) and minerals (including selenium, potassium, and copper).
About this recipe
This is my mother’s recipe which she makes often and everyone loves. I usually prepare sautéed mushrooms to be served as a simple yet flavorful side dish to chicken, beef or pork. It can even be eaten cold with bread, or you may use it in a savory pie. I often use baby portabella and/or white/button mushrooms for this dish; sometimes I even mix the two. Baby portabella has an earthier flavor, and although button mushrooms are bland when eaten raw, the flavor is intensified when cooked and is a great mushroom used for absorbing other flavors and/or seasonings; making it a versatile mushroom for cooking.
Serves 4 people
Prep time: 5 minutes
Cook time: 10-15 minutes
- 8 oz (227g) of mushrooms, sliced (any mushroom of your choice, I suggest baby portabella or white/button)
- 1/3 medium onion, chopped
- 1 clove of garlic, minced
- 2 TBL extra-virgin olive oil (add a little more if not using non-stick pan)
- 1 tsp Worcester Sauce
- 1/2 tsp fresh parsley, chopped
- Salt and pepper to taste
- Sauté onions with olive oil until tender (approx 3-5 minutes) over low-medium heat. Add garlic and cook another minute (do not let garlic get brown or it will be bitter).
- Add sliced mushrooms and cook until tender (approx 5-8 minutes), stir often. Add Worcester sauce and cook another 2 minutes.
- Season with salt and pepper and add parsley.
- Serve warm.
This dish is quick to make and adds a nice flavor when served with meat or poultry. Enjoy!