Easy Sauteed Mushrooms Recipe

Easy Sauteed Mushrooms Recipe

Pretty almost any dish can be made better quickly and easily with Best Sauteed mushrooms. These juicy, buttery, golden brown mushrooms, whether whole or sliced, will be the star of the show when served as an appetizer, side dish, or part of a main dish entrée like Pan-Seared Steak, pasta, or a luscious burger.

Sauteed mushrooms

Best Sauteed Mushrooms Recipe 

When piled high on a Philly Cheesesteak sandwich or served alongside pork chops with a mountain of mashed potatoes and mushroom gravy, mushrooms are the epitome of comfort food. These adaptable gems are strong enough to shine as an appetizer for a holiday meal or as a side dish on their own when sautéed whole. Their coating of butter, garlic, and herbs seals in a savory, earthy flavor that makes them incredibly tasty.

You’ll be happy you found this recipe if you enjoy mushrooms. Even if they didn’t always enjoy mushrooms, I’m thrilled that my kids do now! Give your finicky family members a second chance with these delectable Easy sauteed mushrooms. These days, my kids excitedly eat them with a fork straight out of the pan. We frequently include this dish in our dinners because mushrooms are so wholesome and nutritious (more on that below).

Sauteed Mushrooms

Ingredients For Sauteed Mushrooms Recipe 

Selecting the best variety of mushrooms is essential to creating the tastiest Best Sauteed Mushrooms (see out our recommendations below).

  • Mushrooms: 1 1/2 lbs. (24 ounces), rinsed, dried, and thickly sliced. You can also sautee them whole (see instructions below).
  • Butter and Oil: I like to sauté in both unsalted butter and light olive oil, providing both flavor and a higher smoke point. This prevents the butter from burning while still giving its rich flavor.
  • Garlic: Minced
  • Garlic Salt and Pepper: For seasoning. If you don’t have garlic salt on hand, you can substitute with equal parts of salt and garlic powder, or substitute with salt and season to taste.
  • Lemon Juice: Adds acidity and vibrant flavor but you could substitute with red or white wine for a different flavor profile.
  • Fresh Herbs: Finely chopped fresh herbs such as parsley, thyme, rosemary, or sage.

Sauteed Mushrooms

What are the Best Mushrooms to Sauté?

You can use any mushrooms from the grocery store or farmer’s market, but these are some of my favorites:

  • Cremini Mushrooms: Young portobellos, also known as Brown or Baby Bella mushrooms
  • Portobello Mushrooms: Large and meaty, they can also be used as a meat substitute for vegetarians due to their meaty texture.
  • Shiitake Mushrooms: Have a savory, umami-rich taste that adds depth to sautéed dishes (remove stems completely).

Although sauteed white button mushrooms are excellent, I much like the flavor of brown mushrooms. If you purchase them whole, you can trim them to the necessary thickness, but you can also use pre-cut.

How to Keep Mushrooms Clean

The FDA states that you should wash all produce before eating it. Make sure not to soak the mushrooms as you quickly rinse them in a collander under running water. Dry quickly using a paper towel.

Some people are concerned that when washing, the mushrooms would absorb too much water. When sautéing mushrooms, it’s okay to rinse and pat dry because the extra moisture will be removed while cooking. When creating stuffed mushrooms, there’s the one occasion when you really shouldn’t; in that instance, simply wipe them down with moist paper towels.

Sauteed Mushrooms

Tips And Trick

Salt will extract the liquid from the mushrooms, resulting in steam cooking as opposed to sautéing. To avoid the mushrooms releasing too much moisture too soon, season them toward the finish of cooking.

How To Make Best Sauté Mushrooms

  • Clean: Rinse and pat dry mushrooms with paper towels then thickly slice.
  • Sauté: Place a big, heavy pan that isn’t reactive over medium-high heat. To lessen spatter, add the butter and olive oil and swirl while it melts. When the oil is hot, add the mushrooms and sauté for five to seven minutes, or until the liquid has gone and the mushrooms are starting to brown (for directions on sautéing entire mushrooms, see below).
  • Season: Season with garlic salt and pepper, and add minced garlic. Stir for 30 seconds until the garlic is fragrant.
  • Garnish: Add the lemon juice and parsley, and sauté for an additional one to two minutes. Season to taste, remove from the heat, and serve with extra parsley on top if you’d like.

Sauteed Mushrooms

How to Sauté Whole Mushrooms

To ensure that the stems sit flat in the skillet, cut them flush with the base. After sautéing for 5 minutes on each side, or until browned all over, adjust seasoning and dressing according to recipe. Whole mushrooms sautéed in oil make a delectable snack or side dish.

Sauteed Mushrooms

Pro Tip And Trick

The mushrooms will first appear full in the pan, but as they cook, they will lose more water and become smaller. Use a big skillet to prevent crowding and cook the mushrooms until the liquid evaporates (or pours out the excess), allowing them to obtain a beautiful browned color. This will prevent soggy sautéed mushrooms.

Sauteed Mushrooms

Are Mushrooms Good for You?

Including mushrooms in a balanced diet is a good idea because they have a lot of health benefits.

  • Reduce the chance of developing cancer
  • Assist in lowering cholesterol
  • Preserve mental health
  • Boost digestive health because mushrooms are prebiotics


  1. To Refrigerate: Keep for up to four days in an airtight container or Ziploc bag.
  2. Freezing: Healthy Sauteed mushrooms store well in the freezer. After letting the cooked mushrooms cool fully, transfer them to a baking sheet. Transfer to an airtight container or freezer bag after flash freezing until firm.
  3. To Reheat: Thaw in the refrigerator overnight if frozen. In a pan, gently reheat over medium heat, stirring from time to time.

Sauteed Mushrooms

You will adore how these golden-brown Sauteed Mushrooms deftly enhance any dish, whether they are served as a flavorful side dish or take center stage over Baked Chicken Breast, Grilled Steak, or Cooked White Rice.

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