Featured Recipes

Sautéed Mushrooms with Parmesan Gremolata

From Chef Christian Reynoso

Corto’s Chef-Developed Recipe Series

sauteed mushrooms


Serves 4 as an appetizer or side 

  • ¼ cup parsley, chopped
  • ¼ cup dill, chopped
  • 1 oz parmesan, finely grated
  • 1 Tbsp lemon zest
  • 1 Tbsp orange zest
  • 2 cloves garlic, finely chopped
  • 4 to 5 Tbsp La Padella® Sauté Oil
  • ¾ to 1 lb maitake, king trumpet, oyster or a mix of mushrooms, torn or cut in large pieces
  • salt and pepper
  • TRULY® 100% Extra Virgin Olive Oil, for serving
  • lemon wedges, for serving
  • burrata cheese (optional)
  • warm bread (optional)

La Padella® Sauté Oil is the crisping force behind these mushrooms which are sautéed over high heat until tender with golden crunchy bits and rich caramelization. The Parmesan Gremolata, made with grated parmesan, chopped garlic, herbs and citrus zest, is tossed with the mushrooms for a super tasty side dish that’s refreshing and bright. Try serving with a soft, spreadable cheese like burrata and freshly-warmed bread.


Make the Parmesan Gremolata by tossing the parsley, dill, parmesan, lemon zest, orange zest and garlic together in a bowl and set aside.

Heat 2 Tbsp of the La Padella® Sauté Oil over medium-high heat in a large skillet. Once hot, set the mushrooms in the skillet in a single layer and sear, undisturbed, until the bottom side is golden brown, about 5 minutes. Toss and turn mushrooms, adding more La Padella® Sauté Oil as needed, and continue cooking, tossing often. Make sure to sear as many sides as possible until golden brown all over, about 7 minutes longer. Turn off heat, season the mushrooms with salt and pepper.

Transfer the mushrooms to a serving dish; lightly toss with the gremolata to just combine. Finish with a drizzle of TRULY® 100% Extra Virgin Olive Oil and serve with the lemon wedges. This pairs perfectly with burrata and warm bread.