Sautéed Mushrooms (Grzyby Smazone)

  • Servings: 4

In Poland, almost everyone loves foraging for wild mushrooms when in season. Although I never lived in Poland, the love of mushroom’s hunting has been passed to me by my Polish parents!

For this recipe, I have not been able to find any wild mushrooms so I used shop bought shitake and mini portobello mushrooms.

Any type of mushrooms will do but the wild ones are usually the best. They have a fantastic aroma!

Instead of a side dish, it can become a great starter if you serve the mushrooms on toasted bread, bruschetta style.


  • 2 boxes of mushrooms, washed, dried and sliced (big slices)
  • Olive oil (or butter), in enough quantity to sauté
  • 1 big onion, chopped
  • 3 gloves of garlic, minced
  • 1 vegetable, chicken or beef stock cube (optional)
  • Salt and pepper, to taste


Step 1

In a big frying pan or wok, heat the oil or butter until hot enough before adding the onions.

Step 2

When the onions are slightly golden, add the mushrooms and the garlic and stir fry quickly on a high heat to avoid a big release of water from the mushrooms.

Step 3

Just before the end of cooking, add a cube of vegetable, chicken or beef stock (if using any) by hand squeezing it and sprinkling over the mushrooms. Mix well and season with pepper and salt (if needed). NB: stock cubes are usually quite salty.

Step 4

Don't overcook and serve hot!

Recipe Type: Ingredients: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: