Sautéed Mushrooms

These Perfect Sautéed Mushrooms are an easy, delicious side dish, caramelized in butter with garlic; a great recipe for pasta, steak or pork chops!

Just like tasty Garlic Roasted Mushrooms, these flavorful and easy mushrooms are the perfect Side Dish recipe for any holiday meal or dinner party.

Sautéed Mushrooms in pan


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!


Sauteed Mushrooms in pan


  • 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.



  • 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.

Sauteed Mushrooms in pan

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Sautéed Mushrooms

These Perfect Sautéed Mushrooms are an easy, delicious side dish, caramelized in butter with garlic; a great recipe for pasta, steak or pork chops!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 128kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 107mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg
Keyword: Sautéed Mushrooms

Sauteed Mushrooms collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I make sauteed mushrooms quite often. The one thing I always add is some wine,
    either white or red, maybe l/4 of a cup and let the mushrooms simmer for a couple minutes with the garlic and butter. They really taste good!

  2. Tried these mushrooms tonight with supper and my husband raved about them. He said they were restaurant quality. I will definitely make these again. Thanks for sharing this delicious and easy recipe!

  3. Added these mushrooms to an omelette with Swiss cheese. Husband loved them! Said mushrooms added great texture and flavor.

  4. Thought I knew about sauteed mushrooms but I learned some things and will try them next time they look delicious. Thanks again, like your recipes K. Bungard

  5. Normally I love mixing mushroom with egg or other meat. But this vegan recipe looks delicious. Definitely going to try this recipe at home.

  6. This recipe doesn’t just look good but it also tastes really, really good. I made and enjoyed it with rice. So perfect together!

  7. These mushrooms were the perfect side dish for our dinner this weekend! They were rich and flavorful, everyone loved them!

  8. Great recipe to have in your cooking arsenal for sure. Soy and mushrooms are a must try-double umami;) Great tips, too!

  9. This sounds very delicious. I am definitely going to make it. Thanks for such a great recipe.