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Sauteed Mushrooms

This technique for washing and covering mushrooms provides a different texture and deep flavor. This dish can be served over polenta or steak, or folded into risotto. By Lucinda Scala Quinn.

  • Yield: Makes 6 servings with polenta or pasta
Sauteed Mushrooms

Source: Mad Hungry, October 2010


  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.

  2. Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.

  3. Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

Cook's Note

If you're in the mood for pasta, use these mushrooms as a base for sauce; add a splash of white wine, 1/4 cup of cream, and 3 tablespoons of grated cheese.

Reviews (7)

  • Angela1010 15 Aug, 2012

    Rhon213 - Sounds like you need to find tagliatelle - a wide long pasta noodle.

  • Rhon213 15 Aug, 2012

    I was very anxious to try this. She explained she's using a pasta she referred to as "Italia Tallae", or something that sounded like that-- I have looked all over the web and grocery store and see nothing like that. Anyone have any idea what she means? I thought the pasta looked beautiful and would like to try it.

  • jessjacobs 10 Feb, 2012

    One of my family's weekly dishes. LOVE IT!

  • mahze 16 Aug, 2011

    If you do a search on Mushroom Pasta you will find the changes in the mushroom sauce - the recipe that was shown on the show.

  • Chumlette 3 Aug, 2011

    Oh the cream isn't in the recipe either. She added some wine (or she said you could use broth) into the mushrooms, then a quarter-cup of cream, then the parmesan, before the parsley. Maybe this isn't the same recipe??

  • Chumlette 3 Aug, 2011

    I just watched this show and she added parmesan to the sauce after the cream but I do not see it reflected in the recipe. FYI. Can't wait to make this! Looks delicious.

  • lalajen 8 Nov, 2010

    This goes really well with mashed potatoes! Simple and tasty!

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