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Home » Side Dishes » Sautéed Mushrooms

Sautéed Mushrooms

Created: May 26, 2023 Updated: May 26, 2023 by Lyuba Brooke 6 Comments *This post may contain affiliate links. Read More...

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Sautéed mushrooms is a perfect rich and buttery side dish for your steaks, chicken, and pork. It only takes about 15 minutes to prepare but you get a ton of flavor from a simple addition of butter and garlic to the mushrooms.

It’s our favorite side dish to serve with any steaks, whether we make steaks in the oven or pan seared.

stirring sauteed mushrooms with wooden spoon in a skillet

Table of Contents

  • Ingredient Notes
  • How to Make Sautéed Mushrooms
  • Recipe FAQs
  • Tips For The Best Sauteed Mushrooms
  • More Recipes Using Mushrooms
  • Sautéed Mushrooms

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.

As an added bonus, when you slice them thinly, sautéed mushrooms will make a delicious topping on grilled steak, oven baked chicken, or burgers.

Ingredient Notes

labeled ingredients to make sauteed mushrooms on the cutting board.

Cremini mushrooms– these are your basic baby bella mushrooms but you can also get creative with a gourmet blend.

Cooking oil– go with neutral flavored cooking oil like light flavored olive oil, avocado, or vegetable.

Butter– this will add a lot of rich flavor to the sautéed mushrooms. Use unsalted butter to have full control over the sodium in your dish.

Garlic – fresh garlic is the best choice for flavor. Trust me, the ones you can get already pressed and minced at the store don’t taste as good.

Seasoning– For even more flavor, I add salt, fresh cracked black pepper, garlic powder, and some parsley.

See recipe card for complete information on ingredients and quantities.

How to Make Sautéed Mushrooms

collage of two images of mushrooms seasoned in a mixing bowl and in the pan.

Clean and prep the mushrooms:

After cleaning them, you’ll want to slice them into halves or quarters. If the caps are rather large, you can simply cut them into slices. The important thing is to keep the pieces as equal in size as possible.

When the mushrooms are clean, dry, and sliced, add them to a bowl, toss with oil, and then toss with pressed garlic and seasoning (1).

Preheat your skillet: Then, place a dry skillet over medium-high heat to get hot before you add mushrooms.

Sear mushrooms:

The first step of sautéing any food is to sear the outside. This will lock in the flavor, create more flavor, and help mushroom from being tough or dry when they are cooked. So let them sear undisturbed for a couple of minutes (2).

adding butter to cooking mushrooms in the skillet.
mushrooms sautéing in butter in the skillet.

Add butter to the pan and reduce the heat (3).

Continue cooking for several minutes, until the mushrooms reduce in size but are still soft and plump (4). Try not to disturb them too much or stir too much so you get a nice sear of all the sides.

Garnish with fresh parsley and serve!

stirring with a wooden spoon buttery cut mushrooms sauteed in a skillet.

Recipe FAQs

Which mushrooms to choose?

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.

Can I Wash Mushrooms?

Most mushroom varieties grow in overgrown, high humidity forest areas. As a result, they are usually harvested with a good amount of mud and dirt on them.
Wiping them one at a time with a moist paper towel is one way to clean them, but it can be tedious and time consuming.
You’ll be happy to know that you can actually wash whole mushrooms by quickly rinsing them under cool tap water! However, avoid washing cut mushrooms.
Mushrooms are like little sponges so when they’re cut, they absorb a lot of liquid when exposed to it. 
Whole mushrooms won’t absorb liquid easily or quickly. So you can quickly rinse whole mushrooms under cold water and wipe them with a paper towel right away. This will save you some time in preparation.

How to store and reheat cooked mushrooms?

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.

finished bright sauteed mushroom halves in a skillet topped with parsley.

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.

More Recipes Using Mushrooms

Parmesan Mushrooms Orzo

Savory Mushroom Bread Pudding

Fettuccine with Creamy Mushroom Sauce

Mushroom Risotto

Truffle Oil Pasta with Mushrooms

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stirring sauteed mushrooms with wooden spoon in a skillet

Sautéed Mushrooms

Sautéed mushrooms is a perfect rich and buttery side dish for your steaks, chicken, and pork. Simple ingredients and 15 minutes of your time is all you need!
5 from 9 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 114kcal
Author: Lyuba Brooke

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
US Customary – Metric

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

Calories: 114kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 8mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles in February 2021.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

12.4K shares

Filed Under: 30 Minute Meals, Gluten Free, Popular Posts, 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.

Comments

  1. Karen says

    May 26, 2023 at 12:41 pm

    5 stars
    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.

    Reply
    • LyubaB says

      June 1, 2023 at 11:48 am

      I hope you like it, Karen!

      Reply
  2. Sarah Doss says

    April 11, 2022 at 8:15 pm

    5 stars
    Perfect recipe – absolutely scrumptious!

    Reply
    • LyubaB says

      April 21, 2022 at 11:06 am

      Thanks so much, Sarah!

      Reply
  3. Amy Breault says

    July 24, 2021 at 11:48 pm

    5 stars
    Absolutely DELICIOUS!

    Reply
    • LyubaB says

      July 26, 2021 at 10:48 am

      Thanks, Amy!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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