Close

Site Information

Blog

Sautéed Mushrooms To Die For: How to Make this Scrumptious Meal

Posted by Gina Leto - Owner, Esthetic Living on

Many years ago, on a summer evening much like tonight, my cousin took me to this wonderful little Spanish tapas bar in Old Sachsenhausen in Frankfurt, Germany. Sachsenhausen is always fun but even better in summer when the streets are packed and the apple wine is flowing. 

On this particular evening though, we decided to forgo the apple wine for some sangria instead. While I don't remember the sangria, I will always remember the tapas we ordered, in particular, the mushrooms. To this day, the smell of these mushrooms always brings a smile to my face as I remember the wonderful evening I had with my cousin who I will always miss dearly.

Now again, I have no exact recipe but I will do my best to pass along this great little dish which can be served on its own with a fresh baguette, as an appetizer or as a side dish with some grilled meat (my husband's favorite option).  

Sautéed Mushrooms To Die For (Serves 4 - 6)

4 tbsp butter

4 tbsp olive oil

6-8 cloves garlic

1- 1 1/2 lbs sliced mushrooms

Large handful of flat leaf parsley, chopped

Marsala (optional)

Salt and fresh ground pepper

Instructions: 

Heat the butter and olive oil in a large, deep frying pan.  Add the garlic and sauté over medium heat until lightly golden.  Add mushrooms and raise heat to high and cook uncovered, stirring occasionally, until all the liquid has evaporated.  Once all the liquid has evaporated, continue cooking until the mushrooms are nicely browned. At this point, you can deglaze your pan with a couple of shots of marsala (or wine or madeira) and you can even add some cream if you are feeling decadent. Stir in your chopped parsley, add freshly ground pepper and salt to taste and voilà! To die for...

Gina's Summer Pasta Recipe: ​Penne with Brie, Tomatoes and Basil

When summer comes around, the last thing I want to do is spend hours in the kitchen cooking a meal for my family. To me, during the summer season, it's all about enjoying the outdoors and spending less time inside. While the barbeque is a great way to move cooking outdoors, sometimes I just crave [...]

Read More »


Quiche Lorraine Recipe: How to Make This Traditional French Dish

Having a French husband, quiche is a bit of a dietary requirement in our house and, as the kids love it as well, I tend to make it a few times throughout the year.A freshly baked quiche, a green salad and a nice bottle of wine make one of the best relaxing meals to be [...]

Read More »


Making Pie Crust – Not Such a Big Deal Anymore: Gina's Tips for Making A Pie Crust

When I lived in Switzerland, good quality, pre-made (pre-rolled!) pie crust was available in every supermarket. So making a quiche or pie (tarte) was fairly quick and simple. Moving back to the US, I realized that unless I was willing to make my own crust, pies and quiches were going to become a thing [...]

Read More »