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golden-brown sautéed mushrooms with fresh parsley, placed on a wooden table beside a loaf of crusty bread and a bottle of olive oil

Sautéed Mushrooms with Italian Herbs

These sautéed mushrooms with Italian herbs are cooked slowly in olive oil and garlic until golden and tender. Fresh parsley adds brightness at the end. A simple, rustic Italian side that’s rich, savory, and ready in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Side Dish, Topping
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 450 g mushrooms — white button, cremini, or baby bella
  • 2 –3 cloves garlic peeled and thinly sliced
  • 2 tbsp extra virgin olive oil plus more to finish
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 –2 tbsp chopped fresh parsley
Optional Add-ins
  • Pinch of dried oregano or thyme
  • 1 tbsp white wine for deglazing, optional
  • 2 peeled tomatoes chopped (for Neapolitan-style variation)

Method
 

Prep the mushrooms
  1. Wipe mushrooms with a damp paper towel or give them a quick rinse if dirty. Pat dry thoroughly. Trim only the dry stem ends and slice into even ½-inch pieces.
Heat the oil and garlic
  1. Warm a wide skillet over medium heat. Add olive oil and garlic slices. Let them sizzle gently for about 30–60 seconds, just until fragrant—don’t let them brown.
Add the mushrooms
  1. Add the sliced mushrooms in a single layer. Don’t crowd the pan—work in batches if needed. Let them cook without stirring for a few minutes so the bottoms start to caramelize.
Cook uncovered
  1. Keep the pan uncovered so steam escapes. After 3–4 minutes, stir once to flip the mushrooms. Continue cooking over medium-high heat for another 6–8 minutes until golden brown and glossy.
Season near the end
  1. When most of the water has cooked off, add salt and pepper. Stir well so seasoning clings to the surface.
Finish and serve
  1. Turn off the heat. Sprinkle with fresh parsley and drizzle a little more extra virgin olive oil over the top. Serve hot as a side or topping.

Notes

  • Don’t overcrowd the pan—crowding traps steam and stops browning.
  • Always cook uncovered so moisture can evaporate.
  • Salt late to avoid pulling water out too early.
  • Finish with parsley right before serving for color and freshness.
  • Store leftovers in an airtight container up to 5 days. Reheat in a dry pan over medium heat with a touch of olive oil.