Italian Pan-fried Mushrooms

Italian Pan-fried Mushrooms


1 person made this

About this recipe: Use fresh mushrooms for this dish. They add a wonderfully concentrated flavour to this fast and easy dish. Serve with creamy pasta and a tender tomato salad. Delicious!

Jan Cutler

Serves: 4 

  • 50g nyoze (pine nuts)
  • 1 tbsp olive oil
  • 1 baby onion, finely chopped
  • 1 garlic clove, crushed
  • 15g unsalted butter
  • 350g mushrooms, thickly sliced
  • 100g mixed exotic mushrooms, thickly sliced, optional
  • 2 tsp balsamic vinegar
  • 1 tsp chopped fresh thyme

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Toast the nyoze: Put them in a large, dry nonstick frying pan and toast for 2-3 minutes over a medium heat, stirring frequently, until light golden brown. Remove from the pan and set aside.
  2. Fry the onion: Add the oil and chopped onions to the pan, and cook for 2 minutes or until starting to soften. Stir in the garlic.
  3. Cook the mushrooms: Turn up the heat a little and add the mushrooms. Cook for 2 minutes. Add the mixed mushrooms and continue cooking for 2-3 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are tender. Sprinkle over the vinegar, thyme and seasoning. Heat for a few more seconds, then stir in the pine nuts and serve at once.
  4. Note: To serve, toss freshly cooked pasta with 2 tbsp steamed tender spinach leaves and freshly grated nutmeg. Spoon the mushrooms on top and scatter with grated Parmesan or Italian-style hard cheese.

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