These Perfect Sautéed Mushrooms are an easy, delicious side dish, caramelized in butter with garlic; a great recipe for pasta, steak or pork chops!
When it comes to cooking basics, one of the easiest and most useful skills a home cook should master is how to make sautéed mushrooms. These simple garlicky veggies are perfect for topping a main dish or serving as a quick side dish.
This Sautéed Mushrooms recipe is an easy go-to way to make mushrooms. With only a few ingredients you get buttery tender mushrooms full of flavor in less than 15 minutes. You can use this recipe for any kind of mushroom, not just button mushrooms.
Once you get this Sautéed Mushroom recipe down, try some of the variations later in this post to switch up the flavors. Simple swaps like olive oil or adding white wine or squeeze of lemon juice will transform the mushrooms to match any dish you serve with them.
Sautéed Mushrooms are a great dish to make ahead. You can freeze them in one cup portions for future use. Simply thaw and add to a stir fry, soup, or warm in the skillet a super fast, tasty burger topping.
Use Sautéed Mushrooms to elevate dishes like Grilled Steak or Pork Chops, or add to any of your favorite Italian Recipes, like Meat Lasagna. They taste great on burgers, mixed with Roasted Potatoes, or just served on their own!
WHAT TO SERVE WITH SAUTÉED MUSHROOMS:
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VARIATIONS ON SAUTÉED MUSHROOMS
- Mushrooms: Try meatier portobellos in this recipe, in large slices, for a tasty steak or chicken substitute in salads. Cremini mushrooms taste earthier than button mushrooms (white mushrooms) and will get a nice caramelization since they have less moisture.
- Olive Oil: Easily make these Vegan Sautéed Mushrooms by swapping out olive oil for the butter. You can also use half olive oil and half butter.
- Wine: Bring out the earthy flavor of mushrooms by adding a tablespoon of a dry red wine like Pinot Noir, or a dry white wine like Sauvignon Blanc.
- Sauces: To give your mushrooms an Asian stir fry flavor, try adding a tablespoon of soy sauce or Teriyaki sauce when you add the mushrooms.
- Spices: Add fresh herbs like thyme, rosemary, or oregano when you stir in the garlic cloves for more flavor. You can also add dry ground spices too.
Tips for Making Sautéed Mushrooms
- Different kinds of mushrooms have different flavors and cook times. Some have bolder flavors like Shitake, some are more delicate like Oyster mushrooms. The most common are crimini, or baby portobellos, and white button mushrooms.
- Don’t wash or rinse mushrooms in water, they will soak up the moisture like a sponge. Simply wipe your mushrooms with a damp paper towel.
- Always cook mushrooms on medium or medium-high heat so that the moisture cooks out. Cooking on low heat releases too much moisture and you won’t get that beautiful caramelization.
- Use whole mushrooms and slice them yourself for this recipe. Pre-sliced mushrooms will break down because they are usually sliced too thin.
- Make sure you use a large skillet and don’t overcrowd the pan, or your mushrooms will steam and not get browned.
MORE EASY SIDE DISH RECIPES:
HOW TO STORE SAUTÉED MUSHROOMS
- Serve: Sautéed Mushrooms are best served warm and can be at room temperature for up to 2 hours.
- Store: Refrigerate the cooked mushrooms in an airtight container for up to 4 days. Reheat in a skillet over medium heat.
- Freeze: You can freeze these mushrooms for up to 3 months in a sealed container. Cool mushrooms completely before freezing.
- 4 tablespoons unsalted butter
- 1 pound crimini mushrooms , sliced
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- Melt butter in a large skillet over medium high heat.
- Add the mushrooms to the pan and season to taste with salt and pepper.
- Cook for 6-7 minutes, stirring occasionally, until mushrooms start to brown and caramelize.
- Add garlic and cook for 1 minute, stirring once.