How to Make Perfect Sauteed Mushrooms

January 17, 2025

Get ready to fall in love with mushrooms all over again! These perfectly sautéed beauties are tender, flavorful, and ridiculously easy to make. I'll walk you through every sizzling step to create a side dish so good, you'll want to put it on just about everything! Let's get cooking!

4.8 out of 5 (4 ratings)

Mushrooms, oh mushrooms, how fabulous you are! If you’ve ever thought that mushrooms are just a filler ingredient, I’m here to rock your culinary world. Perfectly sautéed mushrooms are like little flavor-packed gems that can take any meal from "meh" to "wow!" Whether you’re topping a juicy steak, tossing them onto pasta, or sneaking them straight out of the skillet (guilty as charged), this recipe is about to turn you into a mushroom enthusiast—or dare I say, a mushroom connoisseur. Let’s get ready to sauté our way to greatness!

How to Make Perfect Sauteed Mushrooms Recipe

What makes this recipe so magical? Two things: caramelization and flavor. We’re talking golden, buttery, umami-packed mushrooms that are slightly crispy along the edges and melt-in-your-mouth tender. The secret is starting with high-quality mushrooms like cremini or baby bellas because they offer a meaty texture and rich taste. Add in a splash of soy sauce for depth, a pinch of thyme for an herbal pop, and just the right amount of garlic to keep things interesting without stealing the show. Oh, and don’t forget a drizzle of balsamic vinegar to dial up the sweet-savory balance. Trust me, this combo is what mushroom dreams are made of.

Here’s my biggest tip for mushroom perfection: don't crowd the pan! Mushrooms release water as they cook, and if they’re all crammed together, you’ll end up with a soggy situation instead of that irresistible golden sear. Use a large skillet and cook in batches if needed. Also, don’t rush to stir them around—let them sit undisturbed in the pan for a few minutes on each side to develop that glorious caramelization. And while fresh thyme is a superstar here, feel free to experiment with rosemary or even a sprinkle of smoked paprika for an extra kick of flavor.

Now it’s your turn to become the Mushroom Maestro! These sautéed mushrooms are an absolute must-try, and they’re so versatile you can use them on just about anything. Serve them over rice, toss them on your morning avocado toast, or stir them into a warm salad for a hearty twist. Want to mix it up? Add a dash of chili flakes for some heat or a sprinkle of parmesan cheese for a nutty punch. However you decide to enjoy them, these mushrooms are guaranteed to be a hit. Go on, grab that skillet—you’re about to make something seriously delicious!

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Prep Time

10 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 pound mushrooms (button or cremini), cleaned and sliced
•2 tablespoons unsalted butter
•1 tablespoon olive oil
•2 cloves garlic, minced
•1/4 teaspoon salt (or to taste)
•1/4 teaspoon black pepper (or to taste)
•1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1
1. Heat a large skillet over medium-high heat.
2
2. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet, allowing it to melt and heat up.
3
3. Once the butter is melted and slightly bubbling, add the sliced mushrooms to the skillet and spread them out in an even layer. Do not overcrowd the pan.
4
4. Let the mushrooms cook undisturbed for approximately 4-5 minutes to caramelize on one side.
5
5. Stir the mushrooms and cook for another 4-5 minutes, allowing them to brown evenly.
6
6. Add the minced garlic, remaining tablespoon of butter, salt, and pepper to the skillet. Stir well to combine.
7
7. Cook the mushrooms for an additional 2-3 minutes, stirring occasionally, until the garlic is fragrant and the mushrooms are tender.
8
8. Remove the skillet from heat and garnish with freshly chopped parsley if desired.

Nutrition Information

Calories

120 calories

Protein

Carbs

Fat

10g

Frequently Asked Questions

Q: Can I use other types of mushrooms for this recipe?

A: Yes, you can substitute button or cremini mushrooms with other varieties like shiitake, oyster, portobello, or even a wild mushroom mix. Keep in mind that different mushroom types may have slightly different cooking times due to variations in texture and moisture content.

Q: What should I do if my mushrooms release too much water while cooking?

A: If the mushrooms release a lot of water, don't worry—this is normal. Continue cooking over medium-high heat, stirring occasionally, until the liquid evaporates and the mushrooms begin to caramelize. Avoid lowering the heat or covering the pan, as this can trap moisture and prevent browning.

Q: Can I make this recipe dairy-free or vegan?

A: Yes, you can make this recipe dairy-free or vegan by replacing the butter with a plant-based butter or additional olive oil. The taste will remain delicious, though you may miss some of the creamy richness that butter provides.

Q: Why is it important not to overcrowd the pan?

A: Overcrowding the pan causes the mushrooms to steam instead of sauté, preventing them from browning properly. To achieve perfectly caramelized mushrooms, cook in batches if needed, ensuring that there is enough space for the mushrooms to lie in a single layer.

Q: How can I store and reheat leftovers?

A: Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in a skillet over medium heat with a small splash of olive oil or butter to restore their flavor and texture. Avoid microwaving, as it may make the mushrooms soggy.

Q: What are some serving suggestions for sautéed mushrooms?

A: Sautéed mushrooms are incredibly versatile! Serve them as a side dish with steak, chicken, or fish, or use them as a topping for pasta, pizza, or risotto. They also pair well with eggs for breakfast or can be added to salads and sandwiches.

Q: Can I use dried parsley or skip it altogether?

A: If you don't have fresh parsley, you can use 1 teaspoon of dried parsley as an alternative, though the flavor will be less vibrant. You can also skip the parsley entirely, as it is optional and primarily used for garnish and a fresh pop of flavor.

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