Mushroom Sauté

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant mushroom sauté is a timeless vegetarian dish that celebrates the simple beauty of fresh produce. By gently frying firm white mushrooms in unsalted butter and finishing with a bright splash of lemon juice, you create a rich, savoury glaze that perfectly complements the earthy flavours. The technique of fluting the mushroom caps adds a touch of restaurant-style sophistication, making this an ideal choice for a light lunch or a refined starter for a dinner party.

Served on crisp, golden toast triangles, this recipe is as comforting as it is impressive. Using high-quality butter and fresh parsley ensures a clean, vibrant taste that balances the richness of the sauté. It is a wonderful way to elevate humble pantry staples into a nutritious and satisfying meal that the whole family will enjoy. Serve immediately while the mushrooms are succulent and the toast is perfectly crunchy.

Ingredients for Mushroom Sauté

1 stick (110g ) unsalted butter
675g tightly closed firm white mushrooms (about 1 1/2 inches in diameter and uniform in size), stems trimmed flush with base of caps
1/2 teskedar salt
1/4 teskedar svartpeppar
2 matskedar färsk citronsaft
6 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded and slices halved diagonally
2 tablespoons finely chopped fresh parsley

How to make Mushroom Sauté

Soak mushrooms in bowl of water and some lemon juice for 5 minutes. Hold paring knife by back of blade, not handle. Orient the knifepoint to centre of mushroom cap. Pivot blade into cap on bias. Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip. Repeat with remaining mushrooms.

Förvärm grillen.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoons salt and 1/8 teaspoons pepper, until golden brown, about 2 minutes. Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoons salt and 1/8 teaspoons pepper, then cook until mushrooms are tender, about 2 minutes more. Sprinkle with lemon juice.

While mushrooms are cooking, arrange bread triangles in a shallow baking pan. Grill 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully).

Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon. Drizzle pan juices over mushrooms and sprinkle with parsley.

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