fbpx 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.



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.


  • 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.


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.


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. 

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

Keywords: Sautéed Mushrooms