Sauteed Mushrooms with Garlic and Parmesan

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We are big mushroom lovers in our family. We even like it raw. I order them all the time at restaurants, just because mushrooms sound good. Today I’m sharing one of our favorite ways to eat mushrooms. It’s so simple, yet tastes so good. Earthy mushrooms sautéed in a little olive oil, lightly sweet garlic, topped with a little parsley and Parmesan cheese. This is delicious. Whenever I make mushrooms like this, there’s usually a race to eat as much as I can before they run out. See, we don’t quarrel about them. We are not barbaric. It’s just that you have to be quick so you can clear the bowl before everyone else. Maybe that’s barbaric. No judgement.

Fried mushrooms on a white plate.

production time: <10 minutes
yield: 4 servings

raw material

2 TB extra virgin olive oil
8 ounces button mushrooms or crimini mushrooms, quartered
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove of garlic, crushed
1 teaspoon dried parsley
1/4 cup shredded fresh Parmesan cheese


1. Heat a heavy skillet over high heat until it sizzles.

2. Pour in the olive oil and heat briefly, no longer than 30 seconds.

3. Add the chopped mushrooms and season with salt and pepper. Saute until the mushrooms release their juices, about 5 minutes, stirring occasionally.

4. Add the crushed garlic and fry for another 1 minute, stirring to combine the garlic evenly.

5. Turn off the heat and sprinkle with dried parsley and Parmesan cheese. Serve immediately.

Garlic and Parmesan Sauteed Mushrooms