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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Garlic-Sautéed Mushrooms

Garlic-sautéed mushrooms are a quiet workhorse of the kitchen: earthy, savoury and ready in minutes. Cooked properly, they release their moisture, concentrate in depth, and take on a gentle sheen from olive oil and butter. This version keeps things simple so the mushrooms do the talking.

INGREDIENTS
  • 400g mushrooms (chestnut, button, or a mix with flat mushrooms)
  • 1 tbsp olive oil
  • 15g butter
  • 2 garlic cloves, finely sliced
  • Sea salt
  • Black pepper
  • Small handful parsley, finely chopped
  • Optional: squeeze of lemon juice or a few thyme leaves
METHOD

  1. Clean the mushrooms with a brush or damp cloth and slice thickly.
  2. Heat a wide frying pan over a medium-high heat and add the olive oil.
  3. Add the mushrooms in a single layer and leave undisturbed for 2–3 minutes until they begin to colour.
  4. Stir, then cook for another 3–4 minutes, allowing moisture to evaporate and the mushrooms to brown.
  5. Add the butter and sliced garlic. Cook for 30–45 seconds, stirring, until fragrant but not coloured.
  6. Season with salt and black pepper.
  7. Remove from the heat and finish with parsley and, if using, a squeeze of lemon or thyme.
  8. Serve immediately.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Select Sauté → High and allow the pot to heat fully.
  2. Add olive oil and mushrooms; cook uncovered until lightly browned and moisture has cooked off.
  3. Add butter and garlic, cook briefly.
  4. Season, finish with parsley, and serve.

Sides

  • Reverse-Seared Rump with Herb Dressing – classic pairing.
  • Pork loin medallions – mushrooms love pork juices.
  • Baked sweet potatoes – spoon over with their buttery juices.
  • Barley or grain salads – adds depth and savouriness.
  • Soft polenta – comforting and balanced.

Matches

  • Garlic, parsley, thyme
  • Butter, olive oil
  • Beef, pork, chicken
  • Barley, lentils, grains
  • Lemon, black pepper
Preparation Time: 5 mins
Cooking Time: 6–8 minutes

Hot Tips

  • Don’t overcrowd the pan — colour equals depth.
  • Salt towards the end to prevent the mushrooms stewing.
  • Chestnut mushrooms give the best balance of texture and richness.
  • Leftovers are excellent folded into eggs or stirred through grains.

Print recipe

Pairings

Red Wine

  • Pinot Noir – earthy and gentle.
  • Gamay – light and fresh.
  • Nebbiolo (lighter styles) – savoury edge works well.

White Wine

  • Chenin Blanc – body with freshness.
  • Soave Classico – clean and mineral.
  • White Rhône blends – herbal notes mirror the mushrooms.

Beer & Cider

  • Best bitter – very good with mushrooms.
  • Amber ale – malty and comforting.
  • Dry cider – crisp contrast.

Non-Alcoholic

  • Sparkling water with lemon peel
  • Alcohol-free ale
  • Black tea after the meal

 

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