Add to Sauteed Mushrooms to your go-to side dish list. They cook quickly, taste buttery, herbaceous and garlicky (aka DELISH) and have total steakhouse vibes that will make you feel chic when you serve them.
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I spent the first 3/4 of my life despising mushrooms and have made up for lost time since I saw the light (for that story, watch the video in this Mushroom Soup post).
When it comes to quick side dishes that you can pair with almost any protein-centric main dish (baked pork tenderloin, baked chicken breast, baked salmon), sautéed mushrooms are an easy answer, especially when your oven is busy.
They’re healthy, versatile, and cook almost unattended while you prepare the rest of the meal.
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Sautéed vegetables like sautéed cabbage, sautéed zucchini, and sautéed carrots are all delicious, but sautéed mushrooms feel extra special.
Pair them with Air Fryer Steak and a baked potato for a classic steakhouse meal at home, or whip them up for a quick side dish any night of the week.
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5 star rating
“This is so good. I’ve never used soy sauce in my mushrooms and it added really good flavor.”
– Maria –
How to make the BEST sautéed mushrooms
The secret to sautéed mushrooms is a large skillet and a little patience.
- Mushrooms have a high water content, so they boil down a lot.
- When you start out with this recipe, it looks like a ridiculous amount of mushrooms, but you’ll end up with a much smaller amount.
- To make sautéed mushrooms that aren’t mushy, you want to fully cook (or drain) the liquid that the mushrooms release. Until then, the mushrooms cannot turn brown.
TOP!
Your sear The time depends on the amount of liquid and the size of your pan.
- If the mushrooms have room in the pan, sauté the mushrooms for 8 to 10 minutes.
- If your pan is very full (e.g. if you are making a large batch like this) you will need to cook it longer.
The ingredients
- Mushrooms. Earthy and hearty, mushrooms pair well with almost any type of main course. This recipe with sautéed mushrooms is not only really delicious, but also healthy. Mushrooms are rich in antioxidants, vitamins and potassium. Vitamin C and fiber are also present here.
- olive oil + butter. Butter sautéed mushrooms have their benefits, but so do olive oil sautéed mushrooms. I use both oil and butter for a dynamic duo that combines seariness (oil) with rich, satisfying flavor (butter).
- Garlic. Garlic and mushrooms are besties. The garlic plays particularly well with the butter.
TOP!
I recommend using the fresh garlic instead of garlic powder. With so few ingredients, freshness is key.
- soy sauce. I love the unexpected background touch that umami soy sauce gives the mushrooms. You could also use Worcestershire.
- balsamic vinegar. As with the marinade in these Grilled Portobello Mushrooms, the slightly sweet tartness of balsamic vinegar is a divine mushroom pairing. It balances out the butteriness and adds depth to the mushrooms.
- Fresh thyme. Wondering what are the best herbs for sautéed mushrooms? For a nice presentation and a delicious touch of fresh herbal flavor I like to add some woody fresh thyme.
The directions
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- Clean and cut the mushrooms.
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- Sweat with butter and oil.
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- Sauté mushrooms until tender and liquid has evaporated. Stir in the soy sauce, vinegar and garlic.
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- Add the fresh herbs. ENJOY!
recipe variations
- Red Wine Mushrooms. Omit the soy sauce and balsamic vinegar and swap in 2 tablespoons of red wine. This enhances the savory flavor of the mushrooms. You don’t have to use anything special, just choose a wine that you enjoy drinking. You can also make sautéed mushrooms with white wine.
- Balsamic Mushrooms. Increase the amount of balsamic vinegar in this recipe to 2 to 3 teaspoons.
- Parmesan mushrooms. Just before serving, finish off your sautéed mushrooms with a shower of freshly grated Parmesan cheese.
- Extra garlic mushrooms. As previously written, these sautéed mushrooms are quite garlicky. However, if you want to further increase the garlic factor, feel free to add 1 to 2 extra cloves. You could even add a squeeze of lemon juice here!
storage tips
- To store. Store mushrooms in an airtight container in the refrigerator for up to 5 days.
- To warm up. Reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Be sure to keep it low, medium heat will overcook them.
- Freeze. You can freeze sautéed mushrooms in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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How to serve sautéed mushrooms
Other great combinations for sautéed mushrooms
Recommended tools to make this recipe
The best Dutch Oven
From soups to sautéed Vegetables, this versatile Dutch Oven can do it all. It’s an investment, but you’ll use it for a lifetime.
Look no further. The perfect sautéed mushrooms are right here!
frequently asked Questions
To prevent sautéed mushrooms from getting mushy, use a large skillet that will accommodate them without clogging (mushrooms shed a lot of liquid and need room to evaporate). If crowding is unavoidable, drain the excess liquid once the mushrooms are tender and continue to brown until slightly crispy.
To clean mushrooms, wipe them with a damp paper towel or slightly damp sponge. Don’t let the mushrooms run under water or they will absorb too much liquid and become mushy.
While the healthiest way to cook paper mushrooms is to microwave or grill them (grilled portobello mushrooms are delicious!), the flavor and texture of these mushrooms are You can’t beat sautéed mushrooms, and the added fat is important for satisfaction.
Secure! While I think the garlic adds a wonderful flavor to the mushrooms, you can omit it if desired.
Sautéed mushrooms video
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- 2 Pound Baby Bella (Cremini) Mushrooms or a mix of baby bella, shiitake, oysters and/or other wild mushrooms
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 teaspoon balsamic vinegar plus additional to taste
- 2 tablespoon chopped garlic 6 cloves
- 2 teaspoon chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus extra for serving
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Clean the mushrooms by wiping away dirt with a paper towel or brushing them off with a clean sponge. Cut into ½ inch thick slices.
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In a large skillet or Dutch oven, add the oil over medium-high 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 tender, releasing their juice and cooking off most of the juices, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it to speed it up). the process). Stir in the soy sauce and vinegar, then stir in the garlic. Cook for 30 seconds, stirring constantly.
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Take off the heat. Stir in the parsley or thyme. Taste and season to taste. Serve hot with a sprinkling of additional herbs.
- TO STORE: Store mushrooms in an airtight container in the refrigerator for up to 5 days.
- TO WARM UP: Reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- FREEZE: Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 8)Calories: 87kcalCarbohydrates: 6GProtein: 3GFat: 6GSaturated Fatty Acids: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GTrans fats: 1GCholesterol: 8thmgPotassium: 526mgFiber: 1GSugar: 2GVitamin A: 112ieVitamin C: 1mgCalcium: 28mgIron: 1mg
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