Sautéed Mushrooms

Why You’ll Love This Recipe

Sautéed mushrooms are packed with umami and require minimal prep. They cook quickly, develop incredible flavor through browning, and are endlessly customizable. Whether you’re using them as a hearty side dish, a savory topping, or a component in other recipes, they deliver bold flavor and satisfying texture every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh mushrooms (such as cremini, white button, or baby bella)
• Olive oil or butter
• Garlic (optional)
• Fresh thyme or parsley (optional)
• Salt
• Black pepper
• Balsamic vinegar or lemon juice (optional, for finishing)

Directions

1. Clean and slice the mushrooms: Gently wipe mushrooms clean with a damp cloth or paper towel. Slice evenly.
2. Heat the pan: In a large skillet, heat olive oil or butter over medium-high heat until hot.
3. Cook the mushrooms: Add the sliced mushrooms in a single layer. Let them cook undisturbed for 4–5 minutes to develop a golden sear, then stir and continue cooking for another 4–5 minutes until browned and tender.
4. Add garlic and herbs: If using, add minced garlic and fresh thyme during the last 1–2 minutes of cooking. Sauté until fragrant.
5. Season and finish: Season with salt and pepper to taste. Add a splash of balsamic vinegar or lemon juice for extra depth if desired.
6. Serve: Serve warm as a side dish or topping.

Servings and timing

This recipe serves 4 and takes about 20 minutes from start to finish.

Variations

• Garlic butter mushrooms: Use butter and extra garlic for a rich, savory version.
• Creamy mushrooms: Add a splash of cream or a dollop of sour cream for a creamy finish.
• Spicy mushrooms: Add a pinch of crushed red pepper flakes while cooking.
• Soy-glazed mushrooms: Stir in a splash of soy sauce or tamari for an umami-rich, slightly salty twist.
• Mixed mushroom medley: Use a mix of mushrooms like shiitake, oyster, and portobello for complex flavor and texture.

Storage/Reheating

Store sautéed mushrooms in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them in a skillet over medium heat or microwave in short intervals. Add a touch of oil or butter if needed to refresh the texture.

FAQs

What type of mushrooms are best for sautéing?

Cremini, white button, baby bella, and portobello mushrooms all work well. A mix adds depth of flavor.

Should I wash mushrooms with water?

It’s best to wipe them clean with a damp cloth. Rinsing can cause them to absorb water and become soggy.

Why do my mushrooms steam instead of brown?

Overcrowding the pan causes mushrooms to release moisture and steam. Cook in batches if necessary and use a hot pan.

Can I make this recipe ahead?

Yes, sautéed mushrooms reheat well and can be made a day or two in advance.

Are sautéed mushrooms healthy?

Yes, mushrooms are low in calories and rich in nutrients like B vitamins and antioxidants. Just watch the amount of added fat.

Can I use frozen mushrooms?

Fresh is best for texture, but thawed frozen mushrooms can be used in a pinch. Drain well before sautéing.

What’s the best oil or fat to use?

Olive oil and butter both work well. For extra flavor, use a combination of both.

Can I add onions or shallots?

Absolutely. Sauté them first until softened, then add mushrooms for a delicious flavor combo.

What can I serve these with?

They’re great with steak, chicken, pasta, risotto, eggs, or piled on toast or polenta.

Can I freeze sautéed mushrooms?

They can be frozen, though texture may soften. Use in soups, sauces, or casseroles after thawing.

Conclusion

Sautéed mushrooms are a fast, flavorful side dish that highlights the deep, earthy richness of mushrooms with minimal ingredients and effort. Whether you’re serving them alongside a main dish or incorporating them into other recipes, their savory taste and meaty texture make them a kitchen staple worth mastering.

Sautéed Mushrooms

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Sautéed mushrooms are a savory, umami-rich side dish made with golden-browned mushrooms, garlic, and herbs. Quick to prepare and versatile, they’re perfect on their own or as a flavorful topping.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Sautéed
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 pound fresh mushrooms (cremini, white button, or baby bella), cleaned and sliced
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced (optional)
• 1 teaspoon fresh thyme or 1 tablespoon chopped parsley (optional)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon balsamic vinegar or lemon juice (optional, for finishing)

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Instructions

1. Wipe mushrooms clean with a damp cloth and slice evenly.
2. Heat olive oil or butter in a large skillet over medium-high heat until hot.
3. Add sliced mushrooms in a single layer and cook undisturbed for 4–5 minutes.
4. Stir and continue cooking for another 4–5 minutes, until browned and tender.
5. Add garlic and herbs during the last 1–2 minutes of cooking. Sauté until fragrant.
6. Season with salt and pepper. Add balsamic vinegar or lemon juice, if using, and toss to combine.
7. Serve warm.

Notes

• Don’t overcrowd the pan—work in batches if needed for better browning.
• A combination of butter and olive oil adds richness and flavor.
• Use a mix of mushrooms for varied texture and taste.
• Add a splash of cream or soy sauce for a flavor twist.
• Great served over toast, steak, pasta, or risotto.

Nutrition

• Serving Size: 1/2 cup
• Calories: 110
• Sugar: 2g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg