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rustic image of funghi alla Genovese, a classic Ligurian sautéed mushroom dish made with butter, olive oil, garlic and fresh oregano.

Funghi alla Genovese (Funghi al Funghetto)

A classic Ligurian sautéed mushroom dish - funghi alla genovese - made with butter, olive oil, garlic and fresh oregano. Ready in 15 minutes and endlessly versatile.

Equipment

  • 28cm wide frying pan or sauté pan
  • Wooden spoon or heatproof spatula
  • Sharp knife and chopping board

Ingredients

  • 500 grams firm fresh mushrooms, cleaned and sliced
  • 1 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp fresh oregano leaves finely chopped (or fresh marjoram)
  • Salt and black pepper to taste

Instructions

  • Clean the mushrooms with a damp cloth and slice them evenly - about 5mm thick.
  • Place a wide frying pan over medium-high heat. Add the butter and olive oil and heat until the butter has melted and the pan is hot.
  • Add the mushrooms in a single layer. Don't stir immediately - let them sit for a minute or two to develop colour on the underside.
  • Continue to cook, stirring occasionally, for 5 to 8 minutes, until all the liquid the mushrooms release has completely evaporated and they start to brown in the fat.
  • Add the minced garlic and chopped oregano. Stir well and cook for one more minute.
  • Season generously with salt and black pepper. Taste and adjust.
  • Serve immediately.