Learn how to make sautéed mushrooms with garlic in less than 10 minutes using a few staple ingredients.
Mushrooms are an easy side dish that goes well with a variety of dishes. This time, we have prepared them in the quickest way possible.
These garlic-flavored button mushrooms are cooked over high heat for a quick and easy dinner. This hot and fast cooking method helps achieve perfectly cooked mushrooms with rich flavor.
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Why you’ll love this sauteed mushrooms recipe
- Easy and quick. All you need is a heavy-bottomed pan and 10 minutes to make this mushroom sauté.
- Simple ingredients. Like sauteed potatoes or arugula, you need only a few cooking staples for this recipe.
- Versatile. These simple yet flavorful mushrooms are perfect served as a side dish for steak, chicken, pork, vegetarian lasagna, and other dishes of your choice. You can also use these mushrooms to make bruschetta and serve them as appetizers.
Mushrooms don’t last that long in the fridge. If you have some, don’t let them go to waste. Make this quick mushroom sauté and enjoy it with whatever main dish you are serving for the day.
Besides the mushrooms and a few seasonings, there isn’t much else that goes to making this recipe. Here is what you’ll need:
- Mushrooms. Button mushrooms sliced in half.
- Butter. To add richness to the dish.
- Olive oil. To prevent the butter from burning. Any other cooking oil will work.
- Garlic. Minced.
- Salt and pepper. To taste.
- Parsley. Chopped parsley to serve.
How to sauté mushrooms
Cooking mushrooms doesn’t get easier than this. Heat butter and olive oil in a large pan. Once hot, add the minced garlic and chopped mushrooms. Season with salt and pepper.
Sauté the mushrooms for 7-8 minutes until all liquid has evaporated and the mushrooms have browned nicely.
Tips to make the best recipe
- Allow the mushrooms to caramelize. If you want the mushrooms to form a golden crust, don’t move them around to much so that they get nicely caramelized.
- Add a sprig of thyme. Thyme goes perfectly with mushrooms sautéed with garlic. A sprig of fresh or dried thyme added to the pan will enrich this simple dish with earthy notes.
- Use other types of mushrooms. You don’t have to stick to button mushrooms for this recipe. Cremini, shiitake, portobello, and any type of wild mushrooms work for this recipe.
- Add the mushrooms to a sizzling hot pan. The oil should be properly heated when you add the mushrooms. Otherwise, the mushrooms will start to steam instead of sautéing.
- Cook with wine. Add red wine to the pan once the mushrooms are nicely browned. Cook for a few more minutes until the alcohol evaporates.
- Add to burgers. These mushrooms make a fabulous addition to burgers! Try it in a wagyu, lamb, or ground chicken burger.
To store. Transfer leftover cooked mushrooms into an airtight container. Store in the fridge for up to 5 days.
To freeze. You can also freeze leftover sautéed mushrooms. Transfer the mushrooms into a heavy-duty freezer bag and remove as much air as possible. The mushrooms will last up to 3 months in the freezer. Thaw frozen mushrooms in the fridge.
To reheat. Rewarm sautéed mushrooms in a heated pan over medium heat. Add a drizzle of oil, and move the mushrooms around to reheat them evenly.
Recommended tools to make this recipe
- Non-stick skillet. A good skillet makes all the difference.
- Spatula. Always choose a non-stick one so it presents any potential scratching!
More sauteed vegetables to try
Frequently asked questions
Once the liquid in the mushrooms evaporates, they will start to burn as you continue to cook them on high heat. While sautéing mushrooms without oil seems to be a good way to make them healthier, we recommend cooking them with oil to achieve good texture and flavor.
You can use only oil to sauté mushrooms. But using a combination of oil and butter provides the best results in terms of flavor.
Both cooking methods work well for mushrooms. While roasting mushrooms in the oven brings out their meaty flavor more, sautéing mushrooms is certainly way quicker.
- Add the butter and olive oil to a large non-stick skillet or pan over medium heat.
- Once hot, add the garlic, then the mushrooms, salt, and pepper, and saute for 7-8 minutes or until most of the liquid is absorbed.
- Remove the mushrooms from the pan and sprinkle with chopped parsley.
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