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 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 flavor.
A few other mushroom recipes I like include keto stuffed mushrooms, crab stuffed mushrooms, and chicken and mushrooms.
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Ingredients
You'll only need a few simple ingredients to make these sauteed mushrooms. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh mushrooms: I use either white or Cremini (Baby Bella) mushrooms in this recipe.
- Unsalted butter: I love using creamy European butter, but any butter will be great. You can also use olive oil, but my personal preference is butter.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. 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.
Variations
- Vary your spices: Mushrooms are very flavorful all on their own, so there's no need for many spices. In addition to salt and pepper, I like to use garlic and thyme. Other spices I tried and liked include onion powder and oregano. Just a pinch of each is enough.
- Vary your cooking fat: In my experience, this recipe works with butter, olive oil, and ghee. I tried and liked all of them, but butter is my favorite.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps.
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.
Expert 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 the mushrooms release their flavor.
Cook Until the Liquid Disappears
As you cook the mushrooms, you'll notice that they release liquid into the saute pan. The amount of liquids varies according to the water content of the mushrooms.
Keep cooking, and the liquid will slowly disappear. 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 are a rich source of umami, the fifth basic taste. This explains why we perceive them as so very flavorful on their own, with minimal added seasonings.
Mushrooms can absorb a lot of water when they're 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 definitely 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.
They are. Baby Bella mushrooms are more mature, and their flavor is slightly more developed. I like to use them in this recipe for roasted mushrooms. However, in both recipes, it's fine to use either variety.
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 are also excellent 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.
Storing Leftovers
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them gently, covered, in the microwave at 50% power.
More Mushroom Recipes
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Recipe Card
Butter Garlic Sauteed Mushrooms
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.
- 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.
Video
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.
- The leftovers keep well in the fridge, in an airtight container, for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them gently, covered, in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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