These flavorful sauteed mushrooms are ready in less than 30 minutes and are the perfect side dish or topping for steak. The secret to perfection is using plenty of butter and cooking the mushrooms slowly and patiently.
These sauteed mushrooms are incredible. It's difficult to believe that such depth and complexity of flavor can be achieved with minimal seasonings, but the mushrooms themselves are very flavorful, and cooking them in butter brings out their rich umami flavor. One of the best things about this recipe is that the leftovers are great - at least as good as the freshly cooked dish.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh mushrooms: I typically use white mushrooms.
- Butter: I use unsalted butter. Olive oil and ghee are good substitutes.
- Minced garlic: You can also use thinly sliced garlic cloves.
- To season: Kosher salt, black pepper, and dried thyme.
- Parsley: Used mostly for garnish, so you can skip it if you don't have any on hand. Cilantro is a good substitute, and so are chives.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the butter in a large, 12-inch skillet. Add the mushrooms, garlic, and seasonings.
Cook the mushrooms until tender, for about 7 minutes.
Garnish with parsley and serve.
Recipe Tips
Don't Skimp on the Butter
The most important tip I can give you is to be generous with the butter or olive oil and stay patient. Mushrooms are best when cooked in lots of fat over medium heat, slowly and patiently, until very tender. That's when they release their flavor.
Cook Until the Liquid Disappears
As you cook the mushrooms, you'll notice that they release liquid into the pan, as shown in the image below. The amount of liquid varies according to the mushrooms' water content.
Keep cooking, and the liquid will slowly disappear, as shown in the photo below. Part of it will reabsorb, and part will evaporate. When the pan becomes almost dry, keep cooking for just a few more minutes until the mushrooms are browned. That's when they're ready.
Recipe FAQs
Mushrooms can absorb a lot of water when washed. According to Bon Appetit and America's Test Kitchen, it's best to wipe them clean with damp paper towels unless they're visibly dirty. If you prefer to wash them, do so quickly, dry them afterward, and don't soak them in water for a prolonged period.
They were probably damp when you added them to the skillet, so they steamed in the evaporated water. Next time you make them, wipe them clean using damp paper towels instead of rinsing them. If you prefer to rinse them, do so briefly and dry them thoroughly on paper towels.
Yes. You can use white or Baby Bella mushrooms. Baby Bella mushrooms are more mature and have a slightly more developed flavor. I like to use them in this recipe for roasted mushrooms. However, in both recipes, it's fine to use either variety.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
Sauteed mushrooms make an excellent topping or side dish for steaks and roasts such as tri-tip roast, reverse-sear steak, New York strip steak, and ribeye steak. It's no coincidence that most steakhouses offer them as a side dish. They also pair well with pork. I love them with ham steak, pork chops, pork medallions, and pork roast.
In addition, I often serve them with seafood, including pan-fried salmon, baked cod, and grilled shrimp. In the photo below, you can see them served with pan-fried salmon and sauteed green beans.
Recipe Card
Butter Garlic Sauteed Mushrooms
Video
Ingredients
- 1 pound mushrooms - white or cremini, wiped clean and sliced
- ¼ cup unsalted butter
- 1 tablespoon fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - Or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ½ teaspoon dried thyme
- 2 tablespoons parsley - chopped, for garnish
Instructions
- In a large skillet, heat the butter over medium heat.
- When the foaming subsides, add the sliced mushrooms, minced garlic, kosher salt, black pepper, and dried thyme.
- Cook, stirring often, over medium heat, until the mushrooms are tender and the liquids they release have evaporated, for about 7 minutes.
- Garnish the mushrooms with chopped parsley. Serve immediately.
Notes
- The most important tip I can give you is to be generous with the butter and stay patient. Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That's when the mushrooms release their flavor.
- It's best to wipe the mushrooms clean with damp paper towels. If you prefer to wash them, do so quickly (don't soak them) and dry them well right after washing.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge before reheating them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
