SAUTÉED MUSHROOMS

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

PIN SAUTÉED MUSHROOMS

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

RECIPE INGREDIENTS

Create this delicious side dish with just a few basic ingredients.

Here’s what you’ll need for this healthy recipe.

  • Mushrooms
  • Olive oil
  • Herbes de Province (or make a homemade version*)
  • Butter
  • Sea salt (or garlic salt)
  • Black pepper, freshly-ground
  • OPTIONAL: fresh Italian parsley

*HOMEMADE HERBES DE PROVINCE: In a small bowl, combine a few pinches of these common dried spices: thyme, summer savory (or sage), rosemary, basil, oregano, tarragon, marjoram and crushed bay leaf.

Ingredients for sauteed mushrooms on a white tabletop.

EXPERT TIPS

  • MUSHROOMS ARE LIKE LITTLE SPONGES: They’re very porous. They have air pockets that soak up moisture like crazy. To prevent them from gobbling up more liquid, avoid washing them under running water or soaking them.
  • HOW TO CLEAN MUSHROOMS: With a damp paper towel, or a clean kitchen cloth, gently wipe off the cap and stem. You can also use a mushroom brush (or a new unused toothbrush) to whisk away stubborn soil before wiping them down.
  • HOW TO ENCOURAGE WATER EVAPORATION: Sear them 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 FOR FLAVOR: Sautéing these veggies until brown allows them to develop a deep savory flavor. After they’re done, add some butter for a rich savory finish. It’s umami heaven!
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.
  • STEP 1: Heat a wide skillet over medium-high heat. Do not add oil. We’ll start sauteíng without any fat.
  • STEP 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.
  • STEP 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.
  • STEP 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.

KITCHEN SMARTS: 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 dried herbs.

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

RECIPE FAQ

HOW TO STORE MUSHROOMS TO KEEP THEM FRESH?

Keep mushrooms fresh by storing them properly. Mushrooms like air. So don’t keep them wrapped or covered in plastic. They’ll become sticky and slimy. Instead, place them in the fridge on a tray loosely covered with damp paper towels.

DO I NEED TO CUT THE STEMS OFF MUSHROOMS?

No. Both caps and stems of mushrooms are edible. If the stems are dry and hard, just slice off (trim) the very ends.

HOW THICK SHOULD I CUT 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 THIS RECIPE 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. Add 1/2 tablespoon fresh lemon zest. And if desired, a squeeze of lemon juice to taste.

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 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.

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.

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

MORE DELICIOUS SIDES

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

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Friends say these sautéed mushrooms are the best side dish for breakfast, when served with eggs and bacon, or as a garnish for chicken and steak. If you agree, give this easy recipe a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Plate of savory sauteed mushrooms on tan table runner and napkin next to fresh garnishes.

SAUTÉED MUSHROOMS


  • Author: Denay DeGuzman
  • Prep Time: 5 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 13 Minutes
  • Yield: 4 Servings 1x

Description

These sautéed mushrooms are delicious, savory and super 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

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

*HOMEMADE HERBES DE PROVENCE: In a small bowl, combine the following spices. One tablespoon each: dried basil, thyme, dried rosemary (crushed well), dried tarragon, dried summer savory. Add one teaspoon each: dried marjoram and dried oregano. Add 1 bay leaf, crushed. Use 1 teaspoon of this homemade mix for the recipe. Store remainder in a spice jar.


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 THIS RECIPE 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. Add 1/2 tablespoon fresh lemon zest. If desired, add lemon juice to taste.

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. 

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Sautéed Mushrooms

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

JOIN THE CONVERSATION

Are you crazy in love with these delicious sautéed mushrooms? What entree will you serve with yours? Share your thoughts in the comments below!

8 thoughts on “SAUTÉED MUSHROOMS”

  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!

    Reply
  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!

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

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

    Reply
  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!

    Reply

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