Champignons Sautés
Prep time: 15 minutes
Cook time: 10 minutes
Total time: ~25 minutes
Servings: 6 servings
Country of Origin
France
Description
This classic French dish features wild or button mushrooms sautéed in rich butter or savory duck fat until golden brown and caramelized. Tossed with finely minced garlic, sweet shallots, and fresh parsley in a classic French persillade, this quick sauté coaxes maximum umami out of the mushrooms.
Presentation & How It's Eaten
Served warm as a side dish, spooned over toasted sourdough bread, or layered alongside a perfectly seared steak, roast chicken, or creamy polenta.
Ingredients
750g (1.6 lbs) mixed mushrooms (cremini, button, chanterelle, or oyster), brushed clean and sliced or quartered
50g (3.5 tbsp) unsalted butter (or 3 tbsp duck fat)
1 large shallot, finely minced
3 cloves garlic, finely minced
A handful of fresh flat-leaf parsley, finely chopped
Salt and freshly cracked black pepper
Step-by-Step Directions
Clean the Mushrooms: Never soak mushrooms in water, as they act like sponges. Instead, wipe away any dirt using a damp paper towel or a soft brush, then slice or quarter them into bite-sized pieces.
Sauté Dry First (The Secret): Heat a large, wide skillet over medium-high heat. Add the mushrooms to the hot, dry skillet without butter or oil first. Sauté for 3 to 4 minutes. They will release their natural water and dry-roast, intensifying their flavor.
Add Fat and Caramelize: Once the moisture has evaporated, add the butter (or duck fat) to the skillet. Cook the mushrooms for 4 to 5 minutes, stirring occasionally, until they turn a deep, golden-brown color.
Add Aromatics: Turn the heat down to medium. Stir in the minced shallot and garlic. Cook for 1 to 2 minutes, tossing constantly, until fragrant and soft. (Adding garlic too early will cause it to burn and turn bitter).
Finish with Persillade: Stir in the fresh, chopped parsley. Season generously with salt and freshly cracked black pepper. Toss for 30 seconds, then remove from heat and serve hot.
Optional
White Wine Splash: Add a splash of dry white wine after sautéing the aromatics and let it reduce completely to glaze the mushrooms.
Crème Fraîche: Stir in a tablespoon of crème fraîche in the final minute for a creamy, rich sauce.
Cooking Tips
Don't Overcrowd the Pan: Sauté the mushrooms in batches if your skillet isn't large. If they are piled on top of each other, they will steam in their own moisture and turn rubbery instead of caramelizing.
Wipe, Don't Wash: Washing mushrooms under running water makes them soggy, preventing them from achieving that beautiful, crispy golden sear.
Nutrition Facts
(Estimated per serving)
Calories: ~110 kcal
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 18mg
Sodium: ~160mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: ~2g
Protein: 3g
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