Flavorful, earthy sauteed mushrooms are the perfect topping for steak. The secret to making them is to use lots of butter, and cook them slowly and patiently.
The flavor of these sauteed mushrooms is incredible. It’s difficult to believe that such depth and complexity can be achieved with minimal seasonings. But the mushrooms themselves are very flavorful, and sautéing them in butter (or extra virgin olive oil) brings out their rich, earthy flavor.
I tried sauteed mushrooms for the first time many years ago. My husband and I were in our early twenties, hardly ever cooking and mostly eating boxed stuff. But on weekends, we loved to cook. We would clip interesting recipes we found in newspapers, and go over them on Friday to decide what we needed to buy at the grocery store.
One of the first recipes we tried was an incredible recipe for sauteed mushrooms. It was the simplest recipe – mushrooms, butter, salt and pepper – and the flavor was so intense, so earthy and flavorful. I have since learned that mushrooms are a rich source of umami, the fifth basic taste. Which explains why we perceive them as so very flavorful on their own, with very little added seasonings.
How do I make perfect sauteed mushrooms?
The most important tip I can give you on how to cook mushrooms is to be generous with the butter or olive oil, and to be patient. Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That’s when the sauteed mushrooms release their flavor.
What spice goes with sauteed mushrooms?
Mushrooms are very flavorful all on their own. So there’s no need for a lot of spices. In addition to salt and pepper, I like to use garlic and thyme.
What to serve with sauteed mushrooms?
Sauteed mushrooms are wonderful with steak. It’s no coincidence that most steakhouses offer them as a side dish. They also make a hearty and tasty meatless meal when topped with a couple of fried eggs.
What about leftovers?
If you have any leftovers, they keep well in the fridge for 3-4 days. In fact, sauteed mushrooms become even more flavorful after a day or two!
- 1 lb fresh, firm mushrooms (I like to use cremini mushrooms)
- 1/4 cup unsalted butter (or extra virgin olive oil)
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley for garnish
- Wipe the mushrooms with damp paper towels, then slice them into 1/4-inch-thick slices.
- In a large skillet, heat the butter over medium heat. When foaming subsides, add the sliced mushrooms, minced garlic, kosher salt and dried thyme.
- Cook, stirring often, over medium heat, until the mushrooms are tender, 5-7 minutes.
- Season the mushrooms with freshly ground black pepper and chopped parsley. Serve immediately.