Sautéed wild mushrooms
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Sautéed wild mushrooms

By Matt Brown

Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto

  • Prep:10 mins
    Cook:8 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 51
  • fat 4g
  • saturates 3g
  • carbs 1g
  • sugars 0.3g
  • fibre 1g
  • protein 2g
  • salt 0.2g

Ingredients

  • 300g mixed wild mushrooms
  • 30g unsalted butter
  • 1 garlic clove, finely chopped
  • ½ lemon, juiced
  • ½ small pack parsley, roughly chopped

Method

  1. Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water. 

  2. Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins – try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.

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