Guest Post: Sautéed Mushrooms with Rapini

It’s important to have a variety of side dishes in your arsenal for whipping up on a weeknight. This side is one of my favourites to whip up to go alongside a weeknight barbecue. I always have mushrooms in my fridge and I’ve always loved this combination of mushrooms and rapini, whether stirred into a pasta, a soup or on their own. Call me crazy, but this could even work as a burger topping!

I love the play between the umami of the mushrooms and the bitter bite of the rapini and it works perfectly as a quick side dish. I finish mine off with a drizzle of sesame oil, but this can be optional!

Sautéed Mushrooms with Rapini

Recipe by Louisa of Living Lou.

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Total: 20 minutes
  • Serves: 4 as a side


  • 1 bunch of rapini, trimmed and cut into ½” pieces
  • 2 tbsp olive oil
  • 454g of cremini mushrooms, sliced
  • 2 cloves garlic, sliced
  • ½ tsp salt, divided
    ½ tsp chili flakes
  • 1 tsp sesame oil, optional


  1. Bring a medium pot of water to a boil. Add rapini and blanch for 2 minutes, drain and rinse under cold water.
  2. Meanwhile, heat olive oil in a large skillet or pan over medium-high heat. Add mushrooms and cook for 5 minutes, stirring frequently until mushrooms have released most of their liquid and have started to brown. Add garlic, ¼ tsp of salt and chili flakes. Continue cooking for another 2 minutes until most of the liquid has evaporated.
  3. Stir in rapini, cook for another 1-2 minutes, until rapini is heated through and tender. Finish with a drizzle of sesame oil.


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