← Back to Search Results
sauteeing French
Mushrooms and Garlic Recipe-13805

Photo by: Joseph De Leo
Comments: 0


Champignons a l’Ail

Sautéing mushrooms concentrates their flavor by extracting excess moisture while they are browning. Adding garlic to the browned mushrooms creates a flavor combination that goes birds and poultry. You will also enjoy this combination with grilled veal chops.

In France, both cultivated and wild mushrooms are used in this recipe. A number of different mushrooms have become available recently, so try this recipe with any of the varieties you find in your market.

The unsalted butter (or oil) specified in this recipe is important to the proper sautéing of the mushrooms. The object is to sauté them quickly over high heat to drive out the excess moisture so they will brown. The salt in salted butter extracts moisture from the mushrooms, making it more difficult to brown them. Too much liquid, or heat insufficient to evaporate the moisture, and the mushrooms will boil instead of sauté.

Yield: Serves 6 to 8


  • 3 tablespoons unsalted butter or light olive oil
  • 1½ pounds mushrooms, washed (see Notes), dried, and quartered
  • 4 to 5 garlic cloves, chopped, to taste
  • 6 sprigs parsley, chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly, ground pepper


1. In a large skillet, heat the butter over high heat. Working in batches if necessary, add only the number of mushrooms that will cover the bottom of the pan in one layer. Sauté until browned, about 4 minutes.

2. Add the garlic and parsley and toss or stir quickly. Season with the salt and pepper. Remove from the heat and arrange on a serving platter or in a vegetable dish. Serve hot.


Washing Mushrooms

Washing mushrooms is an important and often debated technique. There are those who say that mushrooms should never be washed, but merely brushed with a mushroom brush, or simply wiped with a damp towel, for if washed they will become waterlogged. Anyone trying these techniques on large quantities of mushrooms will know that they can be extremely time consuming, and not very efficient at removing all the dirt.

Mushrooms grow in dirt or sandy soil and can be quickly and easily washed to remove all traces of grit without fear of damage. It is most important, however, that the mushrooms be fresh and tightly closed. If the mushrooms are older, and their gills are showing, washing them will waterlog them.

To wash mushrooms, you’ll need a large bowl and colander. First trim away any dried stems and place the mushrooms in a large bowl. Place the bowl under cold running water. As the bowl fills with water, use your hands to agitate the mushrooms. The light mushrooms will float on the surface, while the heavier dirt falls to the bottom. Once the bowl is full, immediately lift the mushrooms out of the water and into the colander. Pour the water out and, starting with a clean bowl, repeat the process. After each washing, feel the bottom of the bowl. When no trace of grit can be found at the bottom, the mushrooms are clean.

Two to three washings taking no more than a total of 2 minutes, are all that is normally required. With this technique, you should be able to wash 1 to 3 pounds of mushrooms very quickly.

If you are sautéing the mushrooms, it is important that they be dry, so once washed, allow them to air dry, or if in a hurry, dry them with paper towels.

© 1988 Richard Grausman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

59kcal (3%)
8mg (1%)
3mg (5%)
40mcg RAE (1%)
11mg (4%)
78mg (3%)
3g (14%)
5g (7%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
west-coast-cooking West Coast Cooking
by Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cook-with-jamie Cook with Jamie
by Jamie Oliver
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?