September mushroom pan-fry with garlic and chilli pressed olive oil: the southern recipe to try

September mushrooms: choosing and preparing the right ingredients

September brings fresh mushrooms back to the market stalls: porcini, chanterelles, oyster mushrooms or button mushrooms. For a fragrant pan-fry, pick mushrooms that are firm and dry, and mix up the varieties to widen the aromatic palette of your dish.

1. Go for local seasonal mushrooms, foraged or bought from a grower.
2. Clean them gently without plunging them into water.
3. Cut them into even pieces so they cook uniformly.

Tip: a mushroom pan-fry pairs perfectly with an organic garlic and chilli olive oil, made by crushing the olives together with the fresh ingredients, for an authentic flavour with no added aromas.

You will find more recipe ideas with the 200 ml olive oil trio.

The recipe: mushroom pan-fry with garlic and chilli pressed olive oil

Ingredients for 4 people

• 600 g mixed mushrooms (porcini, chanterelles, oyster mushrooms, button mushrooms)
• 2 tablespoons garlic and chilli pressed olive oil
• 1 clove of fresh garlic (optional)
• Fresh flat-leaf parsley
• Salt, freshly ground pepper

Recipe steps

1. Heat the garlic and chilli olive oil in a large pan over medium heat.
2. Add the mushrooms and sauté them for 2 to 3 minutes, until they start to release their water.
3. Add the finely chopped garlic clove if you want to push the flavour further, and stir.
4. Keep cooking for 5 to 7 minutes, stirring regularly, until the mushrooms are golden and lightly crisp.
5. Season with salt and pepper, scatter over the chopped parsley and serve piping hot.

Garlic and chilli pressed olive oil, made by crushing the olives with the fresh ingredients at the mill, comes into its own here as a finishing touch that adds definition. Discover the 500 ml discovery duo to vary the pleasure.

For a more professional version, or one to share at a large meal, consider personalising your bottles on the dedicated page.

Serving tips and variations on the mushroom pan-fry

When should you add the garlic and chilli olive oil?

Add half the oil at the start of cooking to perfume the mushrooms, and keep the other half for the finish, just before serving. This preserves the aromatic power of the co-crushing and gives you a more intense experience.

Variations to try

• Add a few toasted hazelnuts or shavings of parmesan for an indulgent touch.
• Serve the pan-fry on a slice of toasted bread for an autumn bruschetta.
• Use this base to fill an omelette or to dress fresh home-made pasta.

Also discover the 100% Piedmont hazelnut butter to go with your autumn dishes.

Frequently asked questions

How much garlic and chilli pressed olive oil should you use for a mushroom pan-fry?

For 600 g of mushrooms, count on 2 tablespoons of garlic and chilli olive oil: one for the cooking, one for the finish. Adjust to your taste.

How do you choose a quality garlic and chilli olive oil?

Go for an oil made by crushing the olives together with the fresh ingredients, like the artisanal organic version offered to households and professionals alike.

Can you make the mushroom pan-fry ahead of time?

Yes, but add the finishing oil only at the last moment to preserve the full aromatic intensity. For large tables or autumn meals, take a look at the professional solutions too.