Sautéed Mushrooms
Add Sautéed Mushrooms to your go-to side dish list. They cook quickly, taste buttery, herby, and garlicky (a.k.a. DELISH), and have total steakhouse vibes that will make you feel fancy when you serve them.
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Sautéed mushrooms are the best mushrooms, full stop.
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 (similar to these Sautéed Green Beans).
- Sautéed vegetables like Sautéed Cabbage, Sautéed Zucchini, Sautéed Broccoli, and Sautéed Carrots are all yummy, but sautéed mushrooms feel a little bit fancy.
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 —
Watch Me Make Sautéed Mushrooms!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Mushrooms. Earthy and savory, mushrooms pair nicely with just about any type of main dish. (Need more mushroom sides? You’ll love Roasted Mushrooms.)
- Olive Oil + Butter. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)
- Garlic. Garlic and mushrooms are besties. The garlic plays especially nicely with the butter.
- 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. For a beautiful presentation and a tasty touch of fresh herb flavor, I like to use a bit of woodsy fresh thyme. Fresh parsley or rosemary are also excellent herbs for sautéed mushrooms.
Recipe Variations
- 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!
My Tips for 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 sauté 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.
How to Serve Sautéed Mushrooms
- These simple sautéed mushrooms are great for pairing with just about any main dish, from Grilled Pork Chops to Air Fryer Salmon.
- You also can use them as a filling for a yummy Air Fryer Grilled Cheese or add them to the Roasted Cauli Broccoli Grilled Cheese in my cookbook.
- Use sautéed mushrooms for burgers, like Blue Cheese Burgers or try on a sandwich—hello, Steak Sandwich.
- Yep, sautéed mushrooms for pasta are also delish. They’re the star in Mushroom Pasta, and great with this Butternut Squash Pasta and Turkey Bolognese.
- Upgrade pizza night with scrumptious sautéed mushrooms. Add them to your homemade pizzas made with Broccoli Pizza Crust or Whole Wheat Pizza Dough.
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Sautéed Mushrooms
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Ingredients
- 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
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 teaspoon balsamic vinegar plus additional to taste
- 2 tablespoons chopped garlic 6 cloves
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus additional for serving
Instructions
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Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into 1/2-inch-thick slices.
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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.
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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.
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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.
Notes
- 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.
