You can make it with any mushrooms, but normally I just use regular white mushrooms (either in button or cap form). Today, I made them with chestnut mushrooms, which are meatier and stronger than regular cap mushrooms. Regardless of the type of mushroom, choose the heaviest, firmest ones you can find. If they feel light as air and spongy, they aren't fresh.
I usually just wipe mushrooms with a kitchen towel to remove any dirt. I don't wash unless i'm preparing for a pregnant lady like my lovely sis.
Garlic sautéed mushrooms
Mushrooms (around 400 grams) sliced into .5cm slices
A few cloves of garlic
freshly ground pepper
|Prepare all the ingredients before starting to cook :) Super Mario mushroom joins his friends :P|
Add mushrooms and toss them in the butter. Keep stir-frying on a pretty high heat. Continue until the mushrooms are all squeaking and sizzling, add the garlic, and keep stir-frying until there's a little bit of water coming out of the mushrooms. Add some salt to pan, this will draw out the moisture.
If you are making pasta, this is the time to add the cream or wine or whatever you want to add to it to make it all lovely and saucy (see a recipe for gnocchi with mushrooms cooked in this way here)
To have them as a side dish, just keep stir-frying until the water has mostly evaporated, taste and season if necessary, and serve piping hot :)
|aaand they're done!|