Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Vegetable Recipes » Sauteed Mushrooms

Sauteed Mushrooms

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Mar 19, 2025
Leave a Comment
5 from 4 votes

Jump to Recipe Review Recipe

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.

Sauteed mushrooms are served on a white plate.

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

The ingredients needed to saute mushrooms.

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.

Cooking the mushrooms and garlic in a skillet.

Cook the mushrooms until tender, for about 7 minutes.

The mushrooms are ready in the skillet.

Garnish with parsley and serve.

Garnishing the mushrooms with parsley.

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.

The mushrooms release liquid into the skillet.

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.

The liquid the mushrooms released was absorbed.

Recipe FAQs

How do I clean the mushrooms?

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.

Why are my mushrooms rubbery?

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.

Can I use Baby Bella mushrooms?

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.

How should I store the leftovers?

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.

Sauteed mushrooms are served with green beans and salmon.

Recipe Card

Sauteed mushrooms are topped with chopped parsley.
5 from 4 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Butter Garlic Sauteed Mushrooms

These flavorful sauteed mushrooms are the perfect topping for steak. The secret is to use lots of butter and cook them slowly and patiently.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 261kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

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.
    Melting butter in a skillet.
  • When the foaming subsides, add the sliced mushrooms, minced garlic, kosher salt, black pepper, and dried thyme. 
    Cooking the mushrooms and garlic in a skillet.
  • Cook, stirring often, over medium heat, until the mushrooms are tender and the liquids they release have evaporated, for about 7 minutes. 
    The mushrooms are ready in the skillet.
  • Garnish the mushrooms with chopped parsley. Serve immediately. 
    Garnishing the mushrooms with parsley.

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

Serving: 0.5 recipe | Calories: 261 kcal | Carbohydrates: 9 g | Protein: 7 g | Fat: 24 g | Saturated Fat: 14 g | Sodium: 295 mg | Fiber: 3 g | Sugar: 4 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

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.

Share this Recipe

3.6K shares

More Vegetable Recipes

  • Haricot verts are served on a black plate with a slice of lemon.
    Haricot Verts
  • Roasted mushrooms are served on a white plate.
    Roasted Mushrooms
  • Spinach salad is served on a white platter with a serving spoon.
    Spinach Salad
  • Cucumber vinegar salad is served in a glass salad bowl.
    Cucumber Salad with Vinegar

Comments

No Comments

Be the first to comment on this recipe - your comment helps others!

Leave a Comment or Ask a Question: Cancel reply

Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

Your email address will not be published. Required fields are marked *.


Recipe Rating




A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • Three cauliflower steaks are served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Thank you!

This was easy and delicious, thanks!
My family loved this recipe!
Will definitely add this to the rotation!

Or write in your own words:

A rating is required
A name is required
An email is required