It’s no secret—I love mushrooms! This garlic mushrooms recipe is one of my all-time favorites, a staple at our table that never fails to impress.
Those tender mushrooms with garlicky and bright parsley are the ideal first-course meal. But they work beautifully as a side dish or over the perfect pan-seared steak , Prime rib roast or roast chicken.

You will love this easy, melt-in-your-mouth, delicious 15-minute dish that pairs well with anything.
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As you will read the instructions below, you will notice that we cover the mushroom for the final cooking steps. Covering the mushrooms after adding the parsley and garlic will allow the release of the garlic oils into the mushrooms, adding a savory layer to your dish.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- How to select your mushrooms
- How to clean mushrooms
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious garlic mushroom recipe
- Pro Tips
- What dishes can you enjoy with these sauteed garlic mushrooms?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this garlic mushrooms recipe, you may want to try my other recipes.
- Garlic Mushrooms
Why you will love this recipe
Easy – within 15 minutes, this fantastic recipe is ready to be enjoyed.
It goes well with everything – alone, as a side dish, or added to your omelettes, stews, and tomato sauce. You will never stop creating new ways to make them.
Works with any mushrooms – Enjoy the shiitake mushrooms as I have them here, or enjoy it with baby Bella, Crimini, white button mushrooms, or Chanterelles.
Easy ingredients – this recipe requires only a few ingredients. Most of them are already in your pantry.
How to select your mushrooms
The foot and the hat need to be well attached, dry and with no trace of viscosity or mildew.
When using large-size mushrooms, check the foot and the hat for little holes. Tiny snails make those holes, and you do not want them.
Smaller to medium-sized mushrooms are more tender and with lots of woody fragrance.
The wonderful thing about mushrooms is that we have them all year long. There are different types, but they will always grace our grocery stores.
Shiitakes are available all year, making it my favorite when my grocer gets a shipment in.

How to clean mushrooms
Mushrooms collected in the woods will not need to be cleaned with water, or they will swell up the water like a sponge and lose all their flavor.
Cut the muddy foot base, and remove any dirt traces on the stem with a knife.
With a light brush, I use a very soft, brittle toothbrush to clean the mushroom cap top and underneath it. This will help remove any dirt and insects that may have nestled into the thin under-cap wall membranes.
Remove any dirt or damaged area with the tip of your small knife. Handle gently and brush with a damp paper towel to remove any other debris.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Shiitake mushrooms – The star of this recipe. We love shiitake mushrooms for their hearty flavor and how beautifully they cook.
Olive oil – Even though you can sautee your mushrooms with butter, I choose the oil as it allows them to cook faster and have a better crispiness.
Garlic clove – A key ingredient in this recipe and the best companion to mushrooms. Minced they infuse lots of flavor to the mushrooms. Use fresh garlic for a richer unobstructed flavor.
Fresh parsley – Adds lots of flavor and a touch of color to this dish. Once chopped, the parsley releases its aromatic oils.
Ground pepper and salt – your seasoning ingredients needed
Fresh lemon – squeezed over your finished dish, it releases all the flavors of each ingredient.

Equipment Needed
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Soft and perfect to get into the hidden membranes of your mushrooms
Step by step on how to make this delicious garlic mushroom recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking. This recipe will go fast; since it is cooked over high heat, please keep a close eye so as not to burn.
- Heat the oil in a large skillet and add the mushrooms. Sautee` over medium-high heat for 5 minutes, stirring them occasionally to allow them to brown and not burn.

- Reduce the heat, add the garlic and parsley, and stir to blend well. Cover with a tight-fitting lid and cook for another 5 minutes.

The above step will allow the garlic to soften as it cooks, releasing its wonderful aroma and not burning.
- Season with salt and pepper to taste.
- Transfer to a serving dish and squeeze lemon juice over it,
Pro Tips
- Find mushrooms that are about the same size to ensure even cooking.
- We love shiitake, and we can find them all year round, but any bottom, Cremini, or wild mushrooms will work well, too. Choose your favorite.
- Do not overcrowd the pan so your mushrooms will caramelize better instead of simmering.
- Covering the mushrooms after adding the parsley and garlic will allow the release of the garlic oils into the mushrooms, adding a savory layer to your dish.
What dishes can you enjoy with these sauteed garlic mushrooms?
The possibilities are endless, and these are my family’s favorite combinations:
Alongside Pork Tenderloin and Apples play a contrast of flavors.
Variations and Substitutions
- Chanterelle, white caps, or baby bella mushrooms are the perfect substitute for the shiitake mushrooms.
- Add a couple of tablespoons of heavy cream to create a sauce towards the end of cooking.
- Add some fresh herbs such as thyme or chives to your mushrooms.

Storing and Reheating
Mushrooms are exceptionally delicate, and eating them the same day you purchase them is recommended. Save your fresh, non-cooked mushrooms in the refrigerator for up to 48 hours. Store them in a brown bag in the crisper drawer.
Frequently Asked Questions
How long do cooked mushrooms keep?
Once stored, the mushrooms will last up to two days in the refrigerator.
Should I cook mushrooms or garlic first?
Cook your mushrooms first, as they take longer to cook. Adding the garlic too early, you run into the risk of overcooking them, becoming chewy and too overpowering in contrast with your mushrooms.
Can I use butter instead of olive oil?
Yes, you can. The unsalted butter adds flavor and a golden color to your mushrooms, while the oil allows them to cook faster.
If you enjoy this garlic mushrooms recipe, you may want to try my other recipes.
Pork Chops with Mushrooms Ragout

Garlic Mushrooms

Ingredients
- 12 ounces shiitake mushrooms, cleaned and halved
- 1 garlic clove, peeled and minced
- ¼ cup Italian parsley, finely chopped
- 2 tablespoons olive oil
- salt , to taste
- ground black pepper, to taste
- Lemon
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the mushroom and cook for 5 minutes. Stir very occasionally to allow it to brown.
- Reduce the heat, add the garlic and parsley, stir, and cover with a tight-fitting lid and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Transfer to a serving dish and squeeze fresh lemon juice before serving.
Notes
- Find mushrooms that are about the same size to ensure even cooking.
- We love shiitake, and we can find them all year round, but any bottom, Cremini, or wild mushrooms will work well, too. Choose your favorite.
- Do not overcrowd the pan so your mushrooms will caramelize better instead of simmering.
- Covering the mushrooms after adding the parsley and garlic will allow the release of the garlic oils into the mushrooms, adding a savory layer to your dish.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
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