Sauteed Mushrooms
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The BEST Sauteed Mushrooms are cooked in butter, garlic and thyme for an incredibly flavorful side dish. They’re easy to make in 20 minutes and perfect paired with steak, chicken or served on top of burgers!
Isn’t it amazing when a simple ingredient can be transformed into something so decadent? Sauteed mushrooms are one of those magical foods! The rich and savory taste is the perfect complement to so many flavors!
Pretend like you’re dining at a fancy steakhouse and use them as a topping for a thick and juicy grilled steak. Add extra flavor to pastas, casseroles, or breakfast recipes with sautéed mushrooms. You can even use them as a pizza topping!
And even more amazing is that mushrooms are good for you! The nutrition information varies slightly with each variety, but overall mushrooms are full of vitamins, minerals, and antioxidants, while also low in calories. They offer fiber, protein, potassium, vitamin D, and are fat free, cholesterol free, and naturally gluten free!
So keep reading to learn how to make the most perfect sauteed mushrooms ever so you can enjoy them all the time!
Table of contents
Ingredients
- Mushrooms – for this recipe I used baby bella mushrooms, also called crimini mushrooms. These are my favorite mushrooms due to their wonderful flavor, but you can use any mushroom you’d like. Try white button mushrooms, shiitake mushrooms, oyster, or cremini mushrooms. You can even use sliced portobello mushrooms!
- Unsalted butter – this allows you better control over the saltiness of the recipe. The amount of salt in salted butter varies brand to brand so it is best to use unsalted butter in this recipe.
- Olive oil – extra virgin olive oil has a great neutral flavor that works perfectly along with everything else. Other mild tasting oils can be used as well.
- Soy sauce – this is used to add both saltiness and a wonderful umami flavor to the mushrooms. If you’d like, you can use Worcestershire sauce or kosher salt, in its place.
- Vegetable broth – or chicken broth can be used. You can also use white wine in place of the broth for added acidity and a slight sweetness.
- Garlic – I always recommend fresh minced cloves for the best flavor! You may also use minced garlic in a jar, but the taste won’t be as fresh.
- Fresh thyme leaves – fresh herbs really go a long way in flavor. If you absolutely must substitute dried thyme, reduce the amount to 1/2 of a teaspoon.
- Black pepper
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: wash the mushrooms and slice them into thick slices.
Step 2: add olive oil and butter to a large skillet on the stove over medium-high heat. Once the butter is melted, add mushrooms and soy sauce to the skillet. Toss to coat the mushrooms in the butter, oil and soy sauce. Cook the mushrooms, without stirring, for 5 minutes.
Step 3: add broth, or white wine, to the skillet and allow it to evaporate. This will take approximately 8-10 minutes.
Step 4: once almost all of the liquid has cooked out of the skillet, add minced garlic, thyme and black pepper to the skillet. Toss to combine the ingredients. Cook for an additional 3-4 minutes, then serve the mushrooms.
Pro tips
- Avoid submerging the mushrooms in water to wash them, they will absorb the liquid, which can make them soggy. The best way to clean mushrooms is to wipe them clean with a damp paper towel. You can also give them a quick rinse, just make sure to dry them very well.
- Purchasing whole mushrooms and slicing them yourself allows you to control the thickness of the slices, but already sliced mushrooms will work as well.
- If purchasing whole mushrooms, cut the mushrooms as evenly as you can and slightly thick. You want a bit of meatiness to absorb the flavor and give you the best texture.
- Don’t stir too much. You want the mushrooms to have a chance to get a nice golden brown color, this won’t happen if you stir constantly. Leave the mushrooms alone for 5 minutes without stirring to give them a beautiful color, texture and taste!
Diet variations
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Use vegetable broth or white wine, instead of chicken broth.
- To make this recipe gluten free, use gluten free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt.
How to store and reheat
- To store: seal the sauteed mushrooms in an airtight storage container and keep them in the refrigerator for up to 7 days.
- For reheating: for best results, warm the leftover mushrooms in a pan on the stove over medium heat with a drizzle of olive oil. You can also quickly microwave them for 1-2 minutes, if you’re in a hurry.
- To freeze: arrange the cooked mushrooms in a single layer on a parchment-lined baking sheet and place in the freezer for 1 hour. Transfer the frozen mushrooms to an airtight container, or freezer bag, and freeze for up to 6 months. Note that the texture will change slightly, but frozen sauteed mushrooms are good for adding to soups, casseroles and pasta sauces.
- To thaw: if adding frozen sauteed mushrooms to a sauce or soup, you can add them directly from the freezer and they will defrost in the liquid of the soup or sauce. If you want to thaw the mushrooms before adding them to another recipe, I recommend moving them from the freezer to the refrigerator to thaw overnight.
What to serve them with
- Steak: top a thick, juicy steak with the sauteed mushrooms. Learn how to easily make the perfect Sous Vide Steak or Grilled Steak and impress yourself with how easy it is!
- Burgers: sauteed mushrooms make an excellent topping for a fully loaded burger. Make a simple mushroom and Swiss burger, or try them on these Cheeseburger Sliders or Juicy Lucy Burgers!
- Chicken: add some umami to your poultry dishes! Try smothering this Lemon Rosemary Chicken or Greek Chicken with the mushrooms.
- Pork: use as a topping for pork chops or a pork loin roast. Prepare chops with the best Pork Chop Marinade or make Smoked Pork Chops. This popular Bacon Wrapped Pork Loin would be delicious topped with these mushrooms!
- Eggs: add them to a scramble, Omelette, or Breakfast Burrito. Or use them in these Egg Muffins to level up an easy breakfast recipe!
- Casseroles: these sauteed mushrooms can be mixed in to any casserole recipe. If the recipe already calls for mushrooms, simply swap them out for this extra flavorful sauteed version!
- Baked potato: elevate a fully loaded baked potato or try adding them to this Vegan Stuffed Baked Potato.
- Pasta: simply serve with your favorite pasta shape, butter, and garlic. Or include the mushrooms in other pasta dishes, like Caprese Pasta, Pasta Carbonara or French Onion Chicken Pasta.
- Pizza: make a classic supreme pizza at home with all of your favorite toppings, including these sauteed mushrooms. This Pan Pizza Crust is the perfect base!
- Appetizer: add the mushrooms to these Steak Crostinis made with horseradish goat cheese for an epic app!
More mushroom recipes
If you love mushrooms, then you have to try all of these popular mushroom recipes!
- Brussel Sprout Casserole
- Beef Wellington
- Vegetarian Lasagna
- Pasta Boscaiola
- Dan Dan Noodles
- One Pot Thai Noodle Soup
Sauteed Mushrooms
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, thick sliced (or your favorite mushroom variety)
- 1 tablespoon soy sauce, or 1 teaspoon salt
- ¼ cup vegetable broth, or white wine
- 1 teaspoon minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon black pepper
Instructions
- Wash the mushrooms and slice them into thick slices.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat.
- Once the butter has melted, add the mushrooms and soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Once almost all of the liquid has cooked out of the skillet, add the minced garlic, thyme and black pepper to the skillet with the mushrooms.
- Cook for an additional 3-4 minutes, then serve the mushrooms.
Notes
- Avoid submerging the mushrooms in water to wash them, they will absorb the liquid, which can make them soggy. The best way to clean mushrooms is to wipe them clean with a damp paper towel. You can also give them a quick rinse, just make sure to dry them very well.
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Use vegetable broth or white wine, instead of chicken broth.
- To make this recipe gluten free, use gluten free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt.
- To store, seal the sauteed mushrooms in an airtight storage container and keep them in the refrigerator for up to 7 days.
- For reheating, warm the leftover mushrooms in a pan on the stove over medium heat with a drizzle of olive oil. You can also quickly microwave them for 1-2 minutes in a microwave-safe bowl.
- To freeze, arrange the cooked mushrooms in a single layer on a parchment-lined baking sheet and place in the freezer for 1 hour. Transfer the frozen mushrooms to an airtight container, or freezer bag, and freeze for up to 6 months. Note that the texture will change slightly, but frozen sauteed mushrooms are good for adding to soups, casseroles and pasta sauces.
Nutrition Facts
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