Name: Sautéed Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: PT-490659H9M49S
Cuisine: International
Ingredients: 12 oz fresh mushrooms (white button, cremini, shiitake, or a mix), cleaned and sliced evenly; 2 Tbsp olive oil or butter (or a mix of both); 2 cloves garlic, minced; Salt, to taste; Black pepper, freshly ground, to taste; Fresh thyme or parsley, for garnish (optional); Optional flavour boosts: 1‑2 Tbsp white wine, soy sauce, or balsamic vinegar for deglazing

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Sautéed mushrooms are one of my favorite go-to sides—simple, flavorful, and packed with umami. With golden-brown edges, a tender bite, and a savory, garlicky finish, they add depth to everything from steak and chicken to pasta and grain bowls. I love how quick they are to make and how much flavor they bring with just a few ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s easy to master and endlessly versatile. These mushrooms are delicious on their own, but they also elevate any meal they’re served with. The key is a hot pan, a little patience, and letting them brown without overcrowding. Once I got that technique down, sautéed mushrooms became a regular part of my cooking routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mushrooms (white button, cremini, shiitake, or a mix)
Olive oil or butter (or a mix of both)
Garlic (minced)
Salt
Black pepper
Fresh thyme or parsley (optional, for garnish)
Splash of white wine, soy sauce, or balsamic vinegar (optional, for deglazing and extra flavor)

Directions

I clean the mushrooms with a damp paper towel and slice them evenly—not too thin so they don’t shrink too much.
I heat olive oil or butter in a large skillet over medium-high heat.
I add the mushrooms in a single layer (working in batches if needed) and let them cook undisturbed for a few minutes to get a good sear.
Once they start browning, I stir and continue sautéing until they release their moisture and turn golden, about 8–10 minutes total.
I add minced garlic in the last 1–2 minutes of cooking so it doesn’t burn.
I season with salt and pepper, and optionally deglaze the pan with a splash of wine or vinegar for a deeper flavor.
I finish with fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes 5 minutes to prep and around 10 minutes to cook, so I usually have it ready in about 15 minutes.

Variations

Sometimes I add a splash of soy sauce and sesame oil for an Asian-inspired twist, or balsamic vinegar and thyme for something more rustic. I’ve also stirred in a bit of cream or Parmesan at the end for a rich, saucy version. For extra heartiness, I toss them with sautéed onions or spinach.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until hot. I avoid the microwave when possible to preserve their texture, but it works fine in a pinch. Sautéed Mushrooms

FAQs

Can I wash mushrooms with water?

I usually wipe them with a damp paper towel or cloth. If they’re very dirty, a quick rinse is fine, but I dry them well so they don’t steam in the pan.

Why won’t my mushrooms brown?

They need space in the pan to sear properly. I avoid overcrowding and cook them in batches if needed.

Can I use frozen mushrooms?

Fresh is best for texture and flavor, but I’ve used frozen in a pinch—just expect more moisture and less browning.

What’s the best oil to use?

I love the flavor of butter, but olive oil is great too. Sometimes I use both for the best of both worlds.

Are sautéed mushrooms healthy?

Yes! They’re low in calories and high in nutrients, especially when cooked with minimal oil. I love them as a nutritious side or plant-based topping.

Conclusion

Sautéed mushrooms are a simple yet flavorful addition to just about any meal. I love how they turn golden, rich, and savory in just a few minutes, and how easily I can adjust the seasonings or herbs to match whatever I’m serving. Whether I’m piling them on toast, mixing them into pasta, or enjoying them as a side, these mushrooms never disappoint.