Sautéed Mushrooms Recipe
Even though potatoes are hard to beat, sautéed mushrooms is definitely our favorite vegetable side dish. It’s such a perfect companion to steaks and chicken, especially when the protein is simply grilled, seared, or baked. So mushrooms make a perfect rich and flavorful side that is still healthy and not packed with carbs and starch.
Don’t let the simplicity of this dish fool you, these sauteed mushrooms have a full, rich flavor. All you need is some butter, fresh garlic, salt, black pepper, and garlic powder. I do like to combine fresh garlic and garlic powder because each bring something different to the overall flavor.
All you really need is about 20 minutes and a cooking pan. It’s a mush easier preparation than making roasted mushrooms, and that’s why it’s my go-to way to prepare them.
As an added bonus, if you slice them thinly, sautéed mushrooms will make a delicious topping on grilled steak, oven cooked steaks, oven baked chicken, or burgers.
Ingredient Tips and Substitutions
Choose your mushrooms: for an average weeknight dinner, I just use white button mushrooms or cremini, aka baby bella mushrooms. If you want something a little fancier, get packages of shiitake and oyster mushrooms to combine with the cremini. It will make a nice gourmet mushroom blend.
Butter– use unsalted butter to have full control over the sodium in your dish and if you need to, use plant based butter to keep the dish dairy free or vegan.
How To Clean Mushrooms Before Sautéing
Wipe with a damp paper towel: For most commonly used mushrooms, the most common method is to use a damp paper towel. While wiping each mushroom is a tedious task, especially when preparing a lot of cremini (aka baby bella) mushrooms, it is the best way to clean them.
While wiping is the most recommended method so that mushrooms don’t soak up excess water, I’ve tested and re-tested washing them first. As long as you do it fast, in cold water, and wipe them fast, the different is not significant enough. (But it will save a ton on time!)
Quick way to wash mushrooms: Place all the mushrooms into a colander. Quickly rinse excess dirt with cold running water. Use dry paper towel to dry off mushrooms as fast as possible. The goal is to expose mushrooms to as little water as possible.
Tips For The Best Sauteed Mushrooms
- Season – season mushrooms simply to enhance the natural flavor instead of masking it. Use garlic powder and fresh garlic to get the aroma and flavor and add some salt and pepper.
- Use oil and butter – start with using oil to cook the mushrooms and about half way through, add the butter to flavor the mushrooms.
- Preheat the pan! It is very important to preheat the pan when cooking and even more so when you are searing something. Whether you are searing veggies or searing meats, always preheat the pan for a few minutes first.
- Don’t overcrowd – this is one of the most important parts to searing. If you have too many mushrooms in a pan, they will steam instead of searing. If making more mushrooms, use a larger pan, use two pans, or cook mushrooms in batches.
- Don’t disturb, let them sear! To get the best sear, do not disturb your mushrooms. Let them sit in the pan and cook for longer period of time. But make sure to keep an eye on it so you are not burning them!
- Start cooking on higher heat! Start cooking of medium-high heat (avoid high heat setting due to higher chance of burning your food). After you got a nice sear going, turn the heat down to finish cooking the mushrooms through.
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Sautéed Mushrooms
Ingredients
- 16 oz cremini or white button mushrooms
- 3 cloves of garlic
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
- 1/2 tbsp canola oil to toss mushrooms
- 1 tbsp canola oil for cooking
- 1 1/2 tbsp unsalted butter
- minced parsley for garnish
Instructions
- Rinse whole mushrooms under cold water quickly and pat them dry with a paper towel right away.
- Cut mushrooms into half, or quarter if they are very large, and add them to a mixing bowl.
- Toss mushrooms in 1/2 tbsp. of oil to coat them and then add pressed garlic cloves, salt, pepper, and garlic powder. Mix well to coat mushrooms evenly.
- Preheat the skillet first, over medium-high heat.
- Add a tablespoon on oil and spread it around. Add mushrooms in an even layer and let them sauté, undisturbed, for a few minutes to get a nice sear on them.
- Add butter and let it melt. Once butter is melted, mix mushrooms and let them sauté again, undisturbed. Keep mixing once in a while, but not too often, letting mushrooms get a sear each time. Depending on the size, it will take 7-10 minutes to cook mushrooms.
- Once mushrooms are done, take them out and serve. Garnish it with some parsley if you'd like.
Notes
- Season – season mushrooms simply to enhance the natural flavor instead of masking it. Use garlic powder and fresh garlic to get the aroma and flavor and add some salt and pepper.
- Use oil and butter – start with using oil to cook the mushrooms and about half way through, add the butter to flavor the mushrooms.
- Preheat the pan! It is very important to preheat the pan when cooking and even more so when you are searing something. Whether you are searing veggies or searing meats, always preheat the pan for a few minutes first.
- Don’t overcrowd – this is one of the most important parts to searing. If you have too many mushrooms in a pan, they will steam instead of searing. If making more mushrooms, use a larger pan, use two pans, or cook mushrooms in batches.
- Don’t disturb, let them sear! To get the best sear, do not disturb your mushrooms. Let them sit in the pan and cook for longer period of time. But make sure to keep an eye on it so you are not burning them!
- Start cooking on higher heat! Start cooking of medium-high heat (avoid high heat setting due to higher chance of burning your food). After you got a nice sear going, turn the heat down to finish cooking the mushrooms through.
Nutrition
How to Store and Reheat Cooked Mushrooms?
Storing: If you have any sautéed mushrooms left over, store them in an air-tight container in the refrigerator. For the best flavor, use them within 3 days, but they should keep for up to 5 days.
To reheat mushrooms, preheat the cooking pan over medium heat first. Then, add the mushrooms with the juices and butter that might be in the storage container. Cook it just until mushrooms are heated through.
More Recipes Using Mushrooms
Originally published on Will Cook For Smiles in February 2021.
Categories:
30 Minute Meals, Gluten Free Recipes, Most Popular Recipes, Side Dishes, Toppings and Spreads, Vegetables,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Scrumptious!! 😋 Will use this recipe often. Using for mushroom, caramelized onion, bacon ,Swiss hamburgers with BBQ sauce. Next time will sauté jalapeños to include, as well. Thank you for this great recipe.
Great recipe!!
Thanks, Callie!
Absolutely delicious! I’ve made it a few times already.
So glad you like them Miriam!
No SALT?!?!?!?!? I love this, thank you!!!!
Glad you liked it, Kasha!
There was a nice steakhouse my parents went to on special occasions, my dad ordered a porterhouse steak with sautéed mushrooms that were delicious, simply sliced mushrooms, butter, garlic and sweet vermouth. I still make them that way. Your recipe looks good and I will give it a try.
I hope you like it, Karen!
Perfect recipe – absolutely scrumptious!
Thanks so much, Sarah!
Absolutely DELICIOUS!
Thanks, Amy!