Sautéed Mushrooms

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5 from 3 votes
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Learn how to make sautéed mushrooms with garlic in less than 10 minutes using a few staple ingredients. 

sauteed mushrooms.

Mushrooms are an easy side dish that goes well with a variety of dishes. This time, I 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. I make it as a quick and easy side dish for my family on busy weeknights to compliment some steak or other protein.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to sauté mushrooms
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. Serving suggestions
  8. Sautéed mushrooms (Recipe Card)

Why this recipe works

  • 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. I like to pair these mushrooms with simple protein like beef or pork chops, or a hearty casserole, but you can also use them to make bruschetta and serve them as appetizers, or toss them through some pasta or noodles.

Ingredients needed

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. White button mushrooms that are sliced in half. Opt for larger mushrooms because remember, these will shrink down.
  • Butter. To add richness to the dish.
  • Olive oil. To prevent the butter from burning. Any other cooking oil will work. 
  • Garlic. Minced. Always use the fresh kind, not the dried ones.
  • Salt and pepper. To taste. 
  • Parsley. Chopped fresh parsley to serve. You can also add other herbs like fresh thyme or basil.

How to sauté mushrooms

What I love about this mushroom recipe is just how simple it is.

Start by heating butter and olive oil in a large skillet. Once hot, add the minced garlic and chopped mushrooms. Season with salt and pepper. 

Next, sauté the mushrooms for 7-8 minutes until all liquid has evaporated and the mushrooms have browned nicely.

how to saute mushrooms.

Recipe tips and variations

  • Allow the mushrooms to caramelize. If you want the mushrooms to form a golden crust, don’t move them around too 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 mushrooms, oyster mushrooms, baby bella mushrooms, portobello mushrooms, 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.
  • Add savory flavor enhancements. For extra flavor, add a squeeze of lemon juice, a drizzle of balsamic vinegar, or Worcestershire sauce.

Storage instructions

To store. Transfer leftover sauteed 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. 

sauteed mushroom recipe.

Frequently asked questions

Is it better to cook mushrooms in oil or butter?

You can use only oil to sauté mushrooms. However, using a combination of oil and butter provides the best results in terms of flavor. 

Serving suggestions

Pair the mushrooms with any of these hearty mains for a well balanced and healthy meal.

sauteed mushrooms recipe.

Sautéed mushrooms

5 from 3 votes
Learn how to make sautéed mushrooms with garlic in less than 10 minutes using a few staple ingredients. 
Servings: 4 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Ingredients  

  • 1/2 lb mushrooms sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions 

  • 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.

Notes

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. 

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 2gProtein: 2gFat: 7gSodium: 316mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 1mgCalcium: 5mgIron: 0.3mgNET CARBS: 1g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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