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    Home » Vegetable Recipes » Sautéed Mushrooms

    Sautéed Mushrooms

    Last updated: Oct 21, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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 to use lots of butter and cook them slowly and patiently.

    Sauteed mushrooms served on a white plate with a napkin and two forks.

    These mushrooms are amazing. They are so delicious! 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 (or extra-virgin olive oil) brings out their rich flavor. Another big advantage of this recipe: it's ready in less than 30 minutes, and the leftovers are really good!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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 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.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Dried thyme: Make sure it's fresh! A stale spice can easily ruin a dish.

    Parsley: Used mostly for garnish, so you can skip it if you don't have any on hand.

    The ingredients needed to saute mushrooms.

    Instructions

    It's easy to saute mushrooms! The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

    • You start by wiping the mushrooms clean with damp paper towels, then slice them. Generally speaking, unless they're very dirty, it's best not to wash mushrooms. They could absorb the water and become soggy.
    • Now melt some butter in a large skillet. Add the mushrooms, garlic, and seasonings.
    • Cook the mushrooms until tender, about 7 minutes. Then garnish with some chopped parsley and serve. That's it!
    A four-photo collage showing the steps for sauteing mushrooms in butter.

    Expert tips

    The most important tip I can give you 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 mushrooms release their flavor.

    My second tip: As you cook the mushrooms, you'll notice that they release quite a bit of liquid into the saute pan. Keep cooking, and the liquid will slowly disappear. Part of it will reabsorb and part will simply 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.

    A two-photo collage showing how the liquid evaporates when cooking mushrooms.

    Frequently asked questions

    What gives mushrooms their unique flavor?

    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 clean the mushrooms?

    Mushrooms can absorb a lot of water when they're washed. So unless they're very dirty, it's best to wipe them clean with damp paper towels.

    If you feel that you need to wash them, do so quickly, dry them afterward, and definitely don't soak them in water.

    Why are my sauteed 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, dry them on paper towels before using them in a recipe - any recipe - and try to wipe them clean using damp paper towels instead of rinsing them.

    Variations

    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. Other spices you could experiment with include onion powder and oregano.

    Serving suggestions

    These tasty mushrooms make a wonderful topping or side dish to steaks, pork chops, and pork medallions. 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.

    Storing leftovers

    If you have any leftovers, they keep well 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 gently, covered, in the microwave on 50% power.

    Sauteed mushrooms served on a white plate.

    Related recipes

    • Keto Stuffed Mushrooms
    • Shiitake Mushrooms: Two Ways
    • Chicken and Mushrooms
    • Mushroom Frittata

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Sauteed Mushrooms.
    4.99 from 52 votes
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    Buttery Sautéed Mushrooms

    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 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American
    Servings: 2 servings
    Calories: 261kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 lb mushrooms fresh and firm (I like to use cremini mushrooms)
    • ¼ cup unsalted butter (or extra virgin olive oil)
    • 1 tablespoon minced fresh garlic
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon dried thyme
    • 2 tablespoons chopped parsley for garnish

    INSTRUCTIONS

    • Wipe the mushrooms clean with damp paper towels, then slice them into ¼-inch-thick slices.
    • 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, about 7 minutes. 
    • Garnish the mushrooms with chopped parsley. Serve immediately. 

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    NOTES

    The most important tip I can give you 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 mushrooms release their flavor.
    It's best to wipe the mushrooms clean with damp paper towels. If you feel that they're very dirty and should be rinsed, do so quickly (don't soak them) and dry them well right after washing. 

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

    Vered Deleeuw 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. Click to learn more about Vered.

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    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.


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