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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I spent the first 3/4 of my life despising mushrooms and have been making up for lost time ever since I saw the light (for that story, check out the video in this Mushroom Soup post).
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 extra special.
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 —
How to Make 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.
TIP!
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.
The Ingredients
- Mushrooms. Earthy and savory, mushrooms pair nicely with just about any type of main dish. In addition to being truly delicious, this sautéed mushrooms recipe is healthy too. Mushrooms are rich in antioxidants, vitamins, and potassium. Vitamin C and fiber are present here as well. Need more mushroom sides? You’ll love Roasted Mushrooms.
- Olive Oil + Butter. Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. 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.
TIP!
I recommend sticking the fresh garlic for this one instead garlic powder. Since there are so few ingredients, freshness matters.
- 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. Wondering what are the best herbs for sautéed mushrooms? For a beautiful presentation and a tasty touch of fresh herb flavor, I like to use a bit of woodsy fresh thyme.
The Directions
- Clean and cut the mushrooms.
- Sauté with butter and oil.
- Saute mushrooms until they are tender and the liquid cooks away. Stir in the soy sauce, vinegar, and garlic.
- Add the fresh herbs. ENJOY!
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!
Storage Tips
- To Store. Refrigerate mushrooms in an airtight storage container for up to 5 days.
- To Reheat. Warm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Make sure to keep it low, medium high heat will overcook them.
- To Freeze. You can freeze sautéed mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Storage Tip
If you have lots of leftovers and need to freeze your mushrooms, you can certainly do so. Frozen and thawed sautéed mushrooms make an excellent addition to casseroles (like Turkey Tetrazzini or Chicken Alfredo Bake), egg dishes (like Egg White Frittata and Egg Muffins), and soups (like Crockpot Lasagna Soup).
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.
Other Great Pairings for Sautéed Mushrooms
Recommended Tools to Make this Recipe
- Dutch Oven. A large skillet will also work for this recipe.
- Non-Slip Cutting Board. Make sure your cutting board doesn’t slip away from you.
- Spatula. A kitchen tool I use almost every day.
Look no further. The perfect sautéed mushrooms are right here!
Frequently Asked Questions
To keep sautéed mushrooms from becoming soggy, use a large pan that will hold them without crowding (mushrooms let off a lot of liquid, and it needs room to evaporate). If crowding is inevitable, once the mushrooms are soft, drain off the extra liquid, then continue browning until they are slightly crisped.
To clean mushrooms, wipe them with a damp paper towel or lightly damp sponge. Do not run the mushrooms underwater, or they will absorb too much liquid and will end up soggy.
While the healthiest way to cook mushrooms on paper may be microwaving or grilling them (Grilled Portobello Mushrooms are delish!), the flavor and texture of these sautéed mushrooms are unbeatable, and the fat that is added is important for satisfaction.
Sure! While I think the garlic adds wonderful flavor to the mushrooms, you can omit it if needed.
Sautéed Mushrooms Video
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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
- 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.
- 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.
- 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.
- 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.
Video
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.
Nutrition
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This is so good. I’ve never used soy sauce in my mushrooms and it added a really nice taste to it
Hi Maria! So glad you enjoyed the recipe! Thank you for this kind review!
Took me 20 minutes to find the recipe went somewhere else
I’m sorry to hear you are having trouble Giancarlo. There is a “jump to recipe” button at the top of the screen to help get you there faster. Hope this helps!
This recipe was a WOW. Thank you so much…I used Nonna Pia Balsamic Glaze because that was all that I had and I didn’t have any fresh thyme but the dry worked out fine. Also, I mixed it with cooked Wild Rice and it was a total winner. I’m sure when I make it again next week and use the fresh herbs that it will take it to another level of deliciousness. Thank you
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review!
Erin, another goal in my dinner,
is a keeper recipe. I being trying several of your recipe and everyone are the winner.
Love your blog,
Many Thanks
Milena and Jerry
Hi Milena and Jerry! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Perfect pair with steak! They are so quick to make. We have these once a week with our Saturday night steaks.
I LOVED this recipe. I used coconut aminos and eliminated soy sauce. Served with steak but I ended up adding the mushrooms to salad. SO GOOD.
So glad you enjoyed it, Ria! Thank you!
Have made this up a few times…never disappoints. The soy sauce adds just the right amount of saltiness. Quick and easy way to do mushrooms!
Great to hear, thank you Antonia!
Perfect partner with steak or burgers. I subbed tamari for the soy sauce to make these gluten free for my hubby. Delicious and so easy!
That’s awesome to hear, thanks Rose!
I made this sautéed mushroom with lots of garlic and onions , I added a couple handfuls of baby spinach at the end. My family loved it.
Yay! Thank you Zoe!
These sautéed mushrooms were sooooo good! I used all ingredients minus the balsamic vinegar and it turned out amazing! This will definitely be a staple dish in our house!
I have been researching side dishes for Thanksgiving, and this is a current favorite! I have actually made it three times already – we served it for brunch yesterday with some poached eggs and it was so good. It really is a dish that goes with just about everything!
Made this dish and had it with rice. It was so easy to make and delicious, Perfect for meatless dinner. Will definitely make it again!
So glad to hear it!
So simple, so yummy! Seems like letting the mushrooms brown/crisp a bit is the key to the great flavor. I eat them alone as a meal & they’re fantastic!
I absolutely love the color of these sautéed mushrooms. This was SO delicious!! I added a little bit of finely chopped shallot at the beginning and some handfuls of baby spinach near the end.
Glad you enjoyed it Sonia!
Amazing
Thanks Mer!
The sauteed mushrooms, followed your receipt, are the best!
Delicious! This one is a keeper!
Thanks Tina!
I try this recipe and have to say it’s taste really good
I’ll will make cook it for my family and friends
LOVE this recipe
Thanks Oscar!
Delicious
Thank you!
These mushrooms were everything!!! I love sautéed mushrooms with a good steak, that being said, it was my husband’s birthday and we did steaks on the grill. I was craving mushrooms to go along side and came across your recipe. We frequently go to a very high end steak house that’s been in the Annapolis area for 100 years, and don’t get me wrong they serve the best steaks ever. I always get the mushrooms to go along side, they’re good, but this recipe, oh my. Delicious
So happy to hear, thank you Justine!
Loved it! I’ve done many other mushroom recipes, including ones with wine, and I think this might be our favorite! Super fast and easy and the flavor was really wonderful: complex, not heavy, herby – but not excessively, and delicately rich. Definitely we’ll be doing this many times in the future. Thanks much!
Glad to hear you enjoyed it, Mauri!
Wow, this is delicious! And very easy, since I started with sliced Baby Bellas. I used coconut aminos instead of soy sauce. Thank you!
Glad to hear you enjoyed it, Barbara!
Absolutely delicious! I served it without thyme or parsley. I don’t drink, so it was nice to have a recipe that didn’t require wine.
Glad you enjoyed it, CHM!
Just made some for lunch and it’s so delicious. So easy . It’s a keeper. Thank you.
Great to hear, Gladys! Thank you!
Yum! I forgot the thyme even though I had it. Still delicious. Will double it next time.
Great to hear, thank you Jessica!
We absolutely loved it! So, do, so delicious and easy. We make these all the time now.
Great to hear, Ashley!