Sautéed wild mushrooms

Serves for 4


  • Around 600 g wild mushroom
  • 3 tablespoon olive oil
  • 50 g unsalted butter
  • 3 garlic cloves, peeled and finely chopped
  • 1 small bunch flat leaf parsley, leaves picked from the stalks, sliced
  • salt and freshly ground pepper


  • Preheat your oven to 180 C
  • Heat a large heavy frying pan with the olive oil until it is smoking, then add the mushroom in a single layer and just leave them for a couple of minutes to let the heat get back into the pan.
  • Toss them a little, then fry them for a further minutes until they are well coloured.
  • Next add the butter and let this cook until it is golden brown and has a healthy smell of nuts.
  • Sprinkle over the garlic and parsley and as soon as you are hit by their aroma, season the mushrooms and serve and eat them immediately, as a starter or accompaniment.

Recipe by Alex Mackay and photo by Peter Knab