Sautéed Mushrooms

| | |

This post may contain affiliate links. Read full disclosure.

These sautéed mushrooms are deeply savory with an ideal texture and rich buttery taste. It’s a healthy side that’s easy to make. Serve them as tasty topping for appetizers, or as a garnish for chicken and steak. Enjoy them for breakfast with eggs, air fryer bacon and flour tortillas.

📌 Pin Sautéed Mushrooms

Plate of savory sauteed mushrooms on tan table runner and napkin next to fresh garnishes.

🛒 Recipe Ingredients

  • Baby Bella Mushrooms: The main ingredient for this recipe, they provide a rich, earthy flavor. They’re also a good source of nutrients and add a meaty texture.
  • Olive Oil: Adds a fruity and distinct flavor to the mushrooms. It also helps prevent them from sticking to the pan.
  • Herbes de Province: A blend of dried herbs that enhances the overall flavor profile.
  • Butter: Adds richness with a creamy texture. Butter also enhances the overall flavor of the mushrooms, making this dish more indulgent.
  • Kosher Salt: Enhances the natural flavor of the mushrooms and other ingredients. It also helps to balance the dish by reducing any bitterness and bringing out the savory notes.
  • Freshly-Ground Black Pepper: Adds a bit of heat and a subtle spiciness that complements the earthy flavor of the mushrooms.
  • Fresh Italian Parsley (optional): Adds freshness and a burst of color to the dish. It provides a light, herbal flavor that complements the earthiness of the mushrooms and balances the richness of the butter and olive oil.
Ingredients for sauteed mushrooms on a white tabletop.

🧑🏼‍🍳 Expert Tips

  • How to store mushrooms to keep them fresh: Mushrooms like air. So don’t keep them wrapped or covered in plastic. They’ll become sticky and slimy. Instead, place them on a tray loosely covered with damp paper towels and refrigerate.
  • Avoid washing mushrooms under running water or soaking them. Mushrooms are like little sponges. They’re very porous. They have air pockets that soak up moisture like crazy. We want to prevent them from gobbling up more liquid.
  • How to clean mushrooms: With a damp paper towel or a clean kitchen cloth, gently wipe off the cap and stem. Or use a mushroom brush (or a new unused toothbrush) to whisk away stubborn soil before wiping them down.
  • Encourage water evaporation. Sear mushrooms in a very hot pan over medium-high heat. While sautéing, hold back the urge to add more and more oil to the pan. The spongy mushrooms will just soak it all up.
  • Searing adds flavor. Sautéing mushrooms until brown allows them to develop a deep savory flavor. After they’re done, add butter for a rich delicious finish. It’s umami heaven!
  • Homemade Herbes de Province: If you don’t have this spice on hand, you can make it at home. Combine a few pinches of these common dried spices: thyme, summer savory (or sage), rosemary, basil, oregano, tarragon, marjoram and crushed bay leaf.
  • How to use leftover mushrooms and avoid food waste: Add them to a spinach omelette, pizza, or a crisp green salad. Make this delicious stuffed mushrooms appetizer.
Sauteed mushrooms garnished with parsley and lemon wedges in a small round cast-iron server.

📖 Recipe Steps

RECIPE PREP: Wipe mushrooms clean with a damp cloth. If needed, gently brush them to remove stubborn soil. Trim the stems with a sharp knife. Slice smaller mushrooms in half. Quarter the larger ones.

Mushrooms on a cutting board. Showing how to clean and slice mushrooms before sauteing.
  1. Heat a wide skillet over medium-high heat. Do not add oil. We begin sauteíng without fat.
  2. Prevent overcrowding. Add 1 handful of mushrooms to the hot pan. Arrange them in a single layer. They need room to release air and moisture. If too many mushrooms are in the pan, the liquid produced will cause them to steam or boil, not sauté. You’ll end up with rubbery veggies.
  3. Let mushrooms cook for 1 1/2 minutes undisturbed. Stir them swiftly with a wooden spatula. Let them cook 3 minutes more. The heat will encourage them to start releasing moisture. After their size has been reduced by half, and most of the moisture has been evaporated, add olive oil and Herbes de Province. Flip and stir the veggies.
  4. Continue sautéing 3 to 5 minutes, until mushrooms are a beautiful brown. Remove pan from heat. Add butter to the pan, and let the mushrooms soak it up. Add salt and pepper taste. Sprinkle with chopped parsley. Stir to coat. Serve immediately.

👉🏻 RECIPE TIP: When adding dried herbs to the pan, tightly crush the spices between your fingertips as you sprinkle them in. Breaking them up helps to release their full flavor and maximize aroma. It’s the secret to getting the most out of your dried herbs.

How to saute mushrooms as shown in 4 detailed step-by-step images.

👩🏻‍🍳 Recipe FAQ

These are the most commonly-asked questions about sautéed mushrooms, and the most helpful answers for recipe success.

What kind of mushrooms can I use for sautèeing?

A variety of mushrooms are ideal for sautèing, like cremini, button, shiitake, or a mix of wild mushrooms for added flavor. Choose fresh mushrooms with firm, unblemished caps.

Do I need to wash the mushrooms?

It’s best to clean mushrooms with a damp paper towel or a soft brush to remove any dirt. Avoid soaking them in water as mushrooms can absorb moisture and become soggy.

Should I remove the mushroom stems?

It depends on personal preference. Both the caps and stems of mushrooms are edible. But if the stems are hard and dry, just slice off (trim) the very ends for a softer texture.

How thick should I cut the mushrooms?

For small mushrooms, keep them whole or cut them in half. Quarter larger mushrooms. If slicing, leave pieces at least 1/4 inch thick. In a hot pan they’ll release air and moisture and shrink down. If cut too thin, they’ll shrivel up before they can brown.

How to give sautéed mushrooms a flavor boost?

Toward the end of the cooking process, add finely-minced garlic. For an additional flavor boost, add thinly-sliced shallots or onion halfway through cooking. After cooking, add butter, and sprinkle with 1/2 tablespoon fresh lemon zest and a squeeze of lemon juice. Or if desired, add a splash of white wine or balsamic vinegar for depth of flavor.

Why are my sautéed mushrooms rubbery?

Mushrooms are 80-90% water. Evaporating water (steam) is what causes mushrooms to become rubbery and chewy. To prevent this, add them to a wide, hot skillet that’s just about to start smoking. Don’t overcrowd the pan. If the pan’s not hot enough, they’ll boil or steam in the liquid they’re releasing.

Can I prepare sautéed mushrooms in advance?

Yes, you can sauté mushrooms in advance and store them in an airtight container in the fridge for up to 3 days. Reheat them in a pan or microwave before serving.

Heavy skillet with sauteed mushrooms garnished with chopped parsley on a wooden trivet.

🍽 More Delicious Sides

If you enjoyed this delicious recipe, you’ll really love these tasty sides. They’re perfect for weekday meals.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Friends say these sautéed mushrooms are fabulous. They greatly enjoyed their rich savory flavor and perfect texture. They loved that they can be served and enjoyed as an appetizer, side, or garnish.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of savory sauteed mushrooms on tan table runner and napkin next to fresh garnishes.

Sautéed Mushrooms


Save Recipe

Description

Sautéed mushrooms are delicious, savory and easy to make. Serve this healthy recipe as an appetizer, side dish, or garnish for chicken and steak. Enjoy them for breakfast with eggs and bacon.


Ingredients

Units Scale
  • 1 pound baby bella (cremini) mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon Herbes de Province (store-bought or homemade*)
  • 1 tablespoon butter
  • Kosher salt (or garlic salt), to taste
  • Black pepper, to taste
  • Optional: 1 tablespoon fresh Italian parsley, chopped

*Homemade Herbes de Province: Combine a few pinches of these common dried spices: thyme, summer savory (or sage), rosemary, basil, oregano, tarragon, marjoram and crushed bay leaf.


Instructions

RECIPE PREP: Wipe mushrooms clean with a damp cloth. If needed, gently brush them to remove stubborn soil. Trim the stems with a sharp knife. Slice smaller mushrooms in half. Quarter the larger ones.

  1. Heat a wide skillet over medium-high heat. Do not add oil. We’ll start sauteíng without any fat.
  2. Prevent overcrowding. Add 1 handful of mushrooms to the hot pan. Arrange in single layer. They need room to release air and moisture. If too many mushrooms are in the pan, the liquid produced will cause them to steam or boil, not sauté. You’ll end up with rubbery veggies.
  3. Let mushrooms cook for 1 1/2 minutes undisturbed. Then stir swiftly with a wooden spatula. Cook 3 minutes more. The heat will encourage them to start releasing moisture. After their size has been reduced by half, and most of the moisture has been evaporated, add olive oil and Herbes de Province. As you sprinkle herbs into the pan, rub and crush them between your fingertips to help the dried herbs release their flavor and aroma. Flip and stir the mushrooms.
  4. Continue sautéing 3 to 5 minutes, until mushrooms are a beautiful brown. Remove pan from heat. Add butter to the pan. Let sautéed mushrooms soak up the butter. Add salt and pepper taste. Sprinkle with chopped parsley. Stir to coat. Serve immediately.

Notes

How to give sautéed mushrooms a flavor boost:  Add finely-minced garlic toward the end of cooking process. For an additional boost of flavor, add thinly-sliced shallots or onion halfway through. At the end of cooking, sprinkle with 1/2 tablespoon fresh lemon zest and a light squeeze of lemon juice.

How long do sautéed mushrooms last? When stored in an airtight container and refrigerated, they’ll stay fresh with a good texture for up to 3 days. 

  • Prep Time: 5 Minutes
  • Cook Time: 8 Minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Sautéed Mushrooms

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Sautéed Mushrooms 👉🏻 Join the Convo

Are you excited to make these delicious sautéed mushrooms? What are your favorite ways to enjoy them? Share your thoughts in the comments below. I’d love to hear from you.

Similar Posts

Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. Yummy! We love sautéed mushrooms here! These were such a big hit with my family and my daughter’s boyfriend! Definitely will be making this recipe more!

  2. Ok, these are perfection. I just made a double batch and put half on our steaks tonight. The other half is for topping pasta tomorrow. Great tips and so much flavor!

  3. Such a fun mushroom brush! I absolutely love sautéed mushrooms. These look incredible with all that flavor and they come together so easily!

  4. I am used to roasting mushrooms, but I have never tried sautéed mushrooms. Your recipe sounds amazingly delicious and is worth trying. :) Thanks!!!

  5. These mushrooms are delicious. We always buy the large carton from costco and sometimes need a quick way to use them up before they go bad. I used a carton for this recipe and it was delicious! Really brings out a depth of flavor that’s so good!

  6. Great recipe for mushrooms! I love the addition of the parsley at the end! Delicious!