Add Sautéed Mushrooms to your go-to side dish list. They cook quickly, taste buttery, herby, and garlicky (aka DELISH), and have total steakhouse vibes that will make you feel fancy when you serve them.
I spent the first 3/4 of my life despising mushrooms and have been making up for lost time ever since I saw the light (for that story, check out the video in this Mushroom Soup post).
When it comes to fast sides you can pair with just about any protein-centric main (Baked Pork Tenderloin; Baked Chicken Breast; Baked Salmon), sautéed mushrooms are an easy answer, especially if your oven is busy.
They are healthy, versatile, and cook pretty much unattended while you prepare the rest of the meal.
Sautéed vegetables like Sautéed Cabbage, Sautéed Zucchini, and Sautéed Carrots are all yummy, but sautéed mushrooms feel extra special.
Pair them with Air Fryer Steak and a Baked Potato for a classy steakhouse meal at home, or whip them up for a fast side any night of the week.
5 Star Review
“This is so good. I’ve never used soy sauce in my mushrooms and it added a really nice taste to it.”
— Maria —
How to Make the BEST Sautéed Mushrooms
The secret to sautéed mushrooms is a large pan and some patience.
- Mushrooms have a high water content, so they will cook down substantially.
- When you start this recipe, it will look like a ridiculous amount of mushrooms, but you’ll end up with a much smaller amount in the end.
- To make sautéed mushrooms that are not soggy, you’ll want to cook the liquid the mushrooms release all the way off (or drain it away). Until it does, the mushrooms won’t be able to brown.
Your jumped up time will vary based on the amount of liquid and the size of your pan.
- If the mushrooms have space in the pan, sauté mushrooms for 8 to 10 minutes.
- If your pan is very crowded (as when making a big batch like this one), you’ll need to cook them longer.
- Mushrooms. Earthy and savory, mushrooms pair nicely with just about any type of main dish. In addition to being truly delicious, this sautéed mushrooms recipe is healthy too. Mushrooms are rich in antioxidants, vitamins, and potassium. Vitamin C and fiber are present here as well.
- Olive Oil + Butter. Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter).
- Garlic. Garlic and mushrooms are besties. The garlic plays especially nicely with the butter.
I recommend sticking the fresh garlic for this one instead garlic powder. Since there are so few ingredients, freshness matters.
- soy sauce. I love the unexpected background touch of umami soy sauce lends the mushrooms. You could also use Worcestershire.
- Balsamic Vinegar. As with the marinade in these Grilled Portobello Mushrooms, the lightly sweet acidity of balsamic is a divine mushroom pairing. It balances the butteriness and gives depth to the mushrooms.
- fresh thyme. Wondering what are the best herbs for sautéed mushrooms? For a beautiful presentation and a tasty touch of fresh herb flavor, I like to use a bit of woodsy fresh thyme.
- Clean and cut the mushrooms.
- Sauteed with butter and oil.
- Saute mushrooms until they are tender and the liquid cooks away. Stir in the soy sauce, vinegar, and garlic.
- Add the fresh herbs. ENJOY!
- Red Wine Mushrooms. Omit the soy sauce and balsamic vinegar, swapping in 2 tablespoons of red wine. This enhances the savory flavor of the mushrooms. You don’t need to use anything special, but select a wine that you like to drink. You can make sautéed mushrooms with white wine, too.
- Balsamic Mushrooms. Increase the amount of balsamic vinegar in this recipe to 2 to 3 teaspoons.
- Parmesan Mushrooms. Finish your sautéed mushrooms with a shower of freshly grated Parmesan cheese just before serving.
- Extra Garlic Mushrooms. As written, these sautéed mushrooms are quite garlicky. That said, if you’d like to up the garlic factor further, feel free to add 1 to 2 additional cloves. You could even add a splash of lemon juice here!
- To store. Refrigerate mushrooms in an airtight storage container for up to 5 days.
- To Reheat. Warm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Make sure to keep it low, medium high heat will overcook them.
- To Freeze. You can freeze sautéed mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How to Serve Sautéed Mushrooms
Recommended Tools to Make this Recipe
The Best Dutch Oven
From soups to jumped veggies, this versatile Dutch oven can do it all. It’s an investment, but you’ll use it for a lifetime.
Look no further. The perfect sautéed mushrooms are right here!
Frequently Asked Questions
To keep sautéed mushrooms from becoming soggy, use a large pan that will hold them without crowding (mushrooms let off a lot of liquid, and it needs room to evaporate). If crowding is inevitable, once the mushrooms are soft, drain off the extra liquid, then continue browning until they are slightly crisped.
To clean mushrooms, wipe them with a damp paper towel or lightly damp sponge. Do not run the mushrooms underwater, or they will absorb too much liquid and will end up soggy.
While the healthiest way to cook mushrooms on paper may be microwaving or grilling them (Grilled Portobello Mushrooms are delish!), the flavor and texture of these sautéed mushrooms are unbeatable, and the fat that is added is important for satisfaction.
Safe! While I think the garlic adds wonderful flavor to the mushrooms, you can omit it if needed.
Sautéed Mushrooms Video
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- 2 pounds baby bella (cremini) mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 teaspoon balsamic vinegar more additional to taste
- 2 tablespoons chopped garlic 6 cloves
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus additional for serving
Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into ½-inch-thick slices.
In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.
Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds.
Remove from the heat. Stir in the parsley or thyme. Taste and adjust the seasoning as desired. Serve hot, with a sprinkle of extra herbs.
- TO STORE: Refrigerate mushrooms in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 8)calories: 87caloriesCarbohydrates: 6gprotein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgPotassium: 526mgfiber: 1gSugar: 2gVitamin A: 112UIVitamin C: 1mgCalcium: 28mgIron: 1mg
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