When I’m looking for a fast and versatile side dish, sautéed mushrooms are always my go-to. They’re easy to make, full of flavor, and can instantly elevate any meal.
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Sauteed Mushrooms Recipe
Sautéed mushrooms are a simple, classic recipe that never disappoints. With just a few simple ingredients, they turn into a rich, savory side dish that goes with just about anything, or can even be enjoyed on their own.
These mushrooms are perfect for beginner cooks. The key is letting them brown properly, coaxing out their natural depth and ensuring they aren’t rubbery. It’s one of those dishes that feels much fancier than the effort required.
Sauteed mushrooms can be enjoyed with many dishes. They pair well with grilled steak, beef tenderloin, or roast chicken. The dish also works as a topping for burgers, especially when combined with melted Swiss or blue cheese.
They shine in vegetarian meals too. A scoop of sautéed mushrooms can be layered into omelets, tucked into cheesy quesadillas, or spooned liberally over creamy risotto. The mushrooms add heartiness to pasta dishes, such as fettuccine alfredo, or serve as a terrific base for grain bowls.
On the lighter side, these mushrooms work well in a brunch spread with scrambled eggs or alongside toast smeared with goat cheese. For appetizers or party foods, they make a fantastic topping for crostini or can be layered onto a homemade pizza.
Here’s how to make the sautéed mushrooms
Sautéed Mushrooms
Nutrition
Ingredients
- 1 lb fresh mushrooms (white button or cremini), cleaned and sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat the butter and olive oil together in a large skillet over medium-high heat.
- Once hot, add the mushrooms in a single layer (avoid overcrowding to ensure browning).
- Cook undisturbed for 3–4 minutes until the bottoms are golden brown.
- Stir, then continue to cook for another 5–6 minutes until mushrooms release their moisture and become caramelized.
- Add garlic and cook for 1 more minute until fragrant.
- Season with salt and pepper. Sprinkle with parsley if desired. Serve warm.
Notes
- Don’t overcrowd the pan; this ensures mushrooms brown instead of steaming.
- Swap butter with ghee or use all olive oil for a dairy-free option.
- Add a splash of soy sauce or balsamic vinegar at the end for extra depth of flavor.
SIMILAR RECIPES:
Variations
There are many versions of these sauteed mushrooms. Here are some suggestions:
- Garlic and Herb Sautéed Mushrooms enhance the recipe by adding minced garlic and fresh parsley or thyme in the final minutes of cooking.
- Mushrooms with Onions and Garlic blend sliced sweet onions and minced garlic with the mushrooms to make a deeper, more aromatic side dish.
- Spicy Sautéed Mushrooms add red pepper flakes or a splash of hot sauce to deliver a little heat.
- Creamy Versions finish with a couple tablespoons of cream or a dollop of crème fraîche stirred in just before serving for a luxurious result.
- Lemon Zest Mushrooms brighten the dish with a sprinkle of fresh lemon zest and juice at the end to lift the savory flavors.
- Soy-Garlic Variation swaps some of the butter for soy sauce and sesame oil, creating a dish infused with umami and Asian-inspired notes.
- Wine-Braised Mushrooms introduce a splash of white or red wine towards the end of cooking, simmered until absorbed for added richness.
- Smoked Paprika Mushrooms sprinkle in smoked paprika for a subtly smoky, earthy flair perfect for pairing with grilled foods.