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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings with polenta or pasta
mh_1018_mushrooms.jpg
Ingredients
Ingredient Checklist
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
Cook's Notes
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.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings with polenta or pasta
mh_1018_mushrooms.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings with polenta or pasta
Recipe Summary
Yield: Makes 6 servings with polenta or pasta
Yield: Makes 6 servings with polenta or pasta
Makes 6 servings with polenta or pasta
mh_1018_mushrooms.jpg
mh_1018_mushrooms.jpg
Ingredients
Ingredients
- 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
Directions
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.
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.
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 Notes
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.
Cook’s Notes
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)
Add Rating & Review
92 Ratings
5 star values:
19
4 star values:
25
3 star values:
26
2 star values:
14
1 star values:
8
Reviews (7)
Add Rating & Review
92 Ratings
5 star values:
19
4 star values:
25
3 star values:
26
2 star values:
14
1 star values:
8
Add Rating & Review
92 Ratings
5 star values:
19
4 star values:
25
3 star values:
26
2 star values:
14
1 star values:
8
92 Ratings
5 star values:
19
4 star values:
25
3 star values:
26
2 star values:
14
1 star values:
8
92 Ratings
5 star values:
19
4 star values:
25
3 star values:
26
2 star values:
14
1 star values:
8
- 5 star values:
- 19
- 4 star values:
- 25
- 3 star values:
- 26
- 2 star values:
- 14
- 1 star values:
- 8
Martha Stewart Member
Rating: 1 stars
09/22/2018
Not a fan of the lemon. Made it taste better after the fact by adding soya sauce and oyster sauce.
Martha Stewart Member
Rating: Unrated
08/15/2012
Rhon213 - Sounds like you need to find tagliatelle - a wide long pasta noodle.
Martha Stewart Member
Rating: Unrated
08/15/2012
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.
Martha Stewart Member
Rating: 5 stars
02/10/2012
One of my family's weekly dishes. LOVE IT!
Martha Stewart Member
Rating: Unrated
08/16/2011
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.
Martha Stewart Member
Rating: Unrated
08/03/2011
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??
Martha Stewart Member
Rating: Unrated
08/03/2011
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.
Martha Stewart Member
Rating: 1 stars
09/22/2018
Not a fan of the lemon. Made it taste better after the fact by adding soya sauce and oyster sauce.
Rating: 1 stars
Rating: Unrated
08/15/2012
Rhon213 - Sounds like you need to find tagliatelle - a wide long pasta noodle.
Rating: Unrated
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.
Rating: 5 stars
02/10/2012
One of my family's weekly dishes. LOVE IT!
Rating: 5 stars
Rating: Unrated
08/16/2011
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.
Rating: Unrated
08/03/2011
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??
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.
All Reviews for Sauteed Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sauteed Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
