Sautéed wild mushrooms served in a decorative bowl

Sautéed wild mushrooms

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(2 ratings)

Prep: 10 mins Cook: 8 mins


Serves 6

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal51
  • fat4g
  • saturates3g
  • carbs1g
  • sugars0.3g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 300g mixed wild mushrooms
  • 30g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 garlic clove, finely chopped
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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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