Discover ultimate flavor with ‘The Only Sautéed Mushrooms Recipe You’ll Need’: Golden, tender, and ready in under 20 minutes. A must-try dish.
Welcome to your new favorite side dish! A handful of simple ingredients and just 20 minutes of your time is all it takes to transform the humble mushroom into a side dish that’s bursting with flavor. So, mushroom doubters, make way – these sautéed mushrooms are nothing short of spectacular!
Whether you’re topping off a juicy steak, complementing tender Baked Chicken Thighs, or adding a gourmet touch to your burgers, this sauteed mushrooms recipe is a game-changer.
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Why This Recipe Works
- Starting with olive oil and finishing with butter, ensures a high-heat sear with a rich, flavorful finish.
- The choice of salted butter adds an extra layer of savory taste.
- Fresh herbs and seasoning elevate these mushrooms to a luxurious level without complexity.
Mushroom Buying Guide
For perfect sautéed mushrooms, choose fresh, firm, and dry mushrooms with even coloring. Small to medium-sized varieties like baby Bella, chestnut, or cremini mushrooms are ideal for even cooking.
Avoid any with a sour smell or sliminess. If buying pre-packaged, check for a dry, intact container. Store them in a paper bag in the fridge to keep them fresh until you’re ready to cook, ensuring the best flavor for your dish.
Ingredient Notes
For this sautéed mushrooms recipe, use fresh garlic cloves for rich flavor, fresh herbs like parsley or thyme for aroma, and high-quality salted butter for a creamy, savory finish. These fresh ingredients are essential in elevating the simple mushrooms to a gourmet level.
What Mushrooms Are Best
We find Baby Bellas, chestnut, or Cremini mushrooms work best for this recipe as they have a deeper flavor than white mushrooms. That said, if white mushrooms are your thing – go for it!
Preparing and Cleaning Mushrooms
To clean mushrooms, gently brush off dirt using a damp cloth or paper towel.
This method is gentle and effective, ensuring the mushrooms don’t absorb excess water, which can affect their texture and cooking. It’s a quick and efficient way to prepare them for any recipe without waterlogging the mushrooms.
For slicing mushrooms, start by cutting off any tough parts of the stem.
Then, slice the mushrooms evenly, aiming for uniform thickness. This ensures even cooking.
JUMP TO RECIPE
Step By Step Instructions
Before you begin cooking this sautéed mushrooms recipe, gather all your ingredients. You’ll need 2 tablespoons (30 ml) of olive oil, 1 pound (about 450 grams) of brown mushrooms, salt and pepper, 1 tablespoon (14 grams) of salted butter, 4 medium-sized cloves of garlic, and a generous handful of fresh parsley or other herbs, chopped finely.
To start cooking, pour 2 tablespoons (30 ml) of olive oil into a large skillet. Make sure your skillet is big enough so the mushrooms can fit in one layer without overcrowding. Turn the heat to medium-high and let the oil warm up.
Once the oil is hot, carefully add the cleaned and sliced mushrooms to the skillet. Toss them gently in the oil, ensuring each mushroom gets coated evenly. This helps them cook uniformly and turn golden brown.
Spread the mushrooms in a single layer across the skillet. Now, let them cook without stirring for about 4 to 5 minutes. The mushrooms will start to brown on the edges and reduce in size. If the skillet looks a bit dry, add a little more olive oil.
Give the mushrooms a gentle stir and let them cook for another 2 minutes without stirring. This extra time helps ensure the mushrooms are fully cooked and have a nice, even browning. Then, add the garlic to the pan.
Cook the garlic with the mushrooms for about 30 seconds, but watch closely to make sure the garlic doesn’t burn. Garlic can burn quickly and give a bitter taste.
Next, sprinkle your chopped parsley (or other herbs) over the mushrooms.
Reduce the heat to medium-low before adding 2 tablespoons (30 grams) of salted butter.
Stir everything together in the skillet. Continue cooking for 3 to 4 more minutes. The butter will melt and coat the mushrooms during this time, giving them a rich, savory flavor. Stir frequently to ensure the mushrooms are evenly coated.
Once the mushrooms are coated with butter and herbs, they will be served.
Erren’s Top Tips
- Cleaning Mushrooms Properly: Gently clean your mushrooms using damp paper towels to wipe away dirt. This method avoids waterlogging the mushrooms, which can happen if washed with water. Waterlogged mushrooms tend to absorb water and won’t brown nicely when sautéed.
- Avoid Overcrowding the Pan: Cook your mushrooms in a large enough pan to spread out in a single layer without touching each other. If the pan is overcrowded, the mushrooms will steam and release water, preventing them from achieving that desirable sautéed texture.
- Do not be afraid to turn up the heat!When sautéeing mushrooms, they need to sear (not steam) for the best flavor. Light olive oil has a high smoke point so it won’t burn like butter. This allows cooking at a higher temperature so the mushrooms can brown. I use medium-high heat, but it depends on the stove.
- Let the Mushrooms Caramelize: For best results, resist the urge to stir the mushrooms constantly. Allow them to sit and cook undisturbed. This method helps them reduce in size and develop golden, caramelized edges. Once they’ve reduced by about half, stir them, add the butter, and then let them cook for another two minutes without stirring for even caramelization.
- Don’t skimp on the oil –Because mushrooms are so absorbent, they’ll absorb oil quickly and may burn if there’s not enough oil in the pan. Keep an eye on them when cooking. If the pan dries out, add more oil.
Storage & Freezing Instructions
Storing Leftovers: Let the sautéed mushrooms cool to room temperature, and then place them in an airtight container in the fridge, where they’ll keep for up to 3 days.
To Freeze: Once cooled, put the mushrooms in freezer-safe containers or bags, label them with the date, and freeze them for up to 3 months. Thaw in the fridge overnight and reheat gently to serve.
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Let’s Make The Only Sautéed Mushrooms Recipe You’ll Need
This delicious dish is great on its own over toasted bread, as a quick side dish or a fantastic topping for meat, poultry or sandwiches.
5 from 12 votes
Prep10 minutes minutes
Cook10 minutes minutes
Total20 minutes minutes
Serves: 4
Rate
Ingredients
- 2 tablespoons light olive oil plus more as needed
- 1 lb Brown Mushrooms cleaned and sliced
- Salt and pepper to taste
- 2 tablespoons salted butter
- 4 cloves garlic medium-sized
- A good handful of fresh parsley (or fresh herbs of your choice) chopped
US Customary – Metric
Instructions
Heat 2 tablespoons of olive oil in a large skillet (big enough for the mushrooms to fit in a single layer without crowding) over medium-high heat.
Add the mushrooms to the skillet and toss them to coat evenly with the oil.
Spread the mushrooms in a single layer. Cook without stirring for 4 to 5 minutes, until the mushrooms brown on the edges and reduce in size by about half. If the pan starts to look dry during this process, add a bit more oil.
Stir the mushrooms and cook for another 2 minutes without stirring to ensure they are fully cooked.
Add the garlic to the skillet, and cook until fragrant, being careful not to burn it, about 30 seconds.
After the garlic is fragrant, add the chopped parsley or other fresh herbs, then reduce the heat to medium-low.
Add the butter and cook for 3 to 4 more minutes, stirring frequently, until the butter has melted and coats the mushrooms.
Remove from heat and serve the mushrooms immediately.
Tips + Notes
- Cleaning Mushrooms Properly: Gently clean your mushrooms using damp paper towels to wipe away dirt. This method avoids waterlogging the mushrooms, which can happen if washed with water. Waterlogged mushrooms tend to absorb water and won’t brown nicely when sautéed.
- Avoid Overcrowding the Pan: Cook your mushrooms in a large enough pan to spread out in a single layer without touching each other. If the pan is overcrowded, the mushrooms will steam and release water, preventing them from achieving that desirable sautéed texture.
- Do not be afraid to turn up the heat!When sautéeing mushrooms, they need to sear (not steam) for the best flavor. Light olive oil has a high smoke point so it won’t burn like butter. This allows cooking at a higher temperature so the mushrooms can brown. I use medium-high heat, but it depends on the stove.
- Let the Mushrooms Caramelize: For best results, resist the urge to stir the mushrooms constantly. Allow them to sit and cook undisturbed. This method helps them reduce in size and develop golden, caramelized edges. Once they’ve reduced by about half, stir them, add the butter, and then let them cook for another two minutes without stirring for even caramelization.
- Don’t skimp on the oil –Because mushrooms are so absorbent, they’ll absorb oil quickly and may burn if there’s not enough oil in the pan. Keep an eye on them when cooking. If the pan dries out, add more oil.
Nutrition Information:
Calories: 141 (7%)| Carbohydrates: 6g (2%)| Protein: 3g (6%)| Fat: 13g (20%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 7g| Trans Fat: 0.2g| Cholesterol: 15mg (5%)| Sodium: 52mg (2%)| Potassium: 522mg (15%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 175IU (4%)| Vitamin C: 1mg (1%)| Calcium: 28mg (3%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
Author:Erren Hart
Course:Side
Cuisine:American, Italian
Keyword:Easy Sautéed Mushrooms, Sautéed Mushrooms, Sautéed Mushrooms and Garlic
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