Sautéed Mushrooms are a quick and easy way to elevate just about any dish. Whether you prefer them whole or sliced, a pan full of these juicy, buttery, golden brown mushrooms will steal the spotlight as a side dish, appetizer, or incorporated into a main dish recipe such as Pan-Seared Steak, pasta, or a Juicy Burger.
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Sautéed Mushrooms Recipe
Mushrooms are perfect for everyday simplicity – loaded onto a Philly Cheesesteak Sandwich, served over Pork Chops with a mound of mashed potatoes and Mushroom Gravy. These versatile beauties are robust enough to shine as a stand-alone side dish or sautéed whole, as an appetizer for a holiday meal. They’re so delicious, with an earthy, savory flavor sealed in by the buttery, garlic and herb coating.
If you love mushrooms, you are going to be so glad you found this recipe. I’m so happy that my children now love mushrooms, though that wasn’t always the case! If your family is picky about mushrooms, give them another chance with these delicious sauteed mushrooms. My kids now eagerly sneak them right from the pan with a fork. Since mushrooms are so nutritious and healthy (more on that below), we regularly include this dish in our meals.
The key to making the best sautéed mushrooms is to choose the best mushroom variety (see our suggestions below).
- Mushrooms – 1 1/2 lbs. (24 ounces), rinsed, dried, and thickly sliced. You can also sautee them whole (see instructions below).
- Butter and Oil – I like to sauté in both unsalted butter and light olive oil, providing both flavor and a higher smoke point. This prevents the butter from burning while still giving its rich flavor.
- Garlic – Minced
- Garlic Salt and Pepper – For seasoning. If you don’t have garlic salt on hand, you can substitute with equal parts of salt and garlic powder, or substitute with salt and season to taste.
- Lemon Juice – Adds acidity and vibrant flavor but you could substitute with red or white wine for a different flavor profile.
- Fresh Herbs – Finely chopped fresh herbs such as parsley, thyme, rosemary, or sage.
Can I Substitute the Lemon Juice?
The easiest way to change the flavor profile of these mushrooms and keep them interesting is to substitute the lemon juice with any of these options:
- Worcestershire sauce
- Teriyaki sauce
- Soy sauce
- Red or white wine
- Balsamic vinegar
What are the Best Mushrooms to Sauté?
You can use any grocery store or farmer’s market mushrooms, but my favorites include:
- Cremini Mushrooms – Young portobellos, also known as Brown or Baby Bella mushrooms
- Portobello Mushrooms – Large and meaty, they can also be used as a meat substitute for vegetarians due to their meaty texture.
- Shiitake Mushrooms – Have a savory, umami-rich taste that adds depth to sautéed dishes (remove stems completely).
While white button mushrooms work great for sauteeing, I prefer brown mushrooms because of their rich flavor. You can use pre-cut, but if you buy them whole you can cut them to your desired thickness.
How to Clean Mushrooms
According to the FDA, you should rinse all produce before consuming. Quickly rinse the mushrooms in a collander under running water being careful not to soak them. Quickly pat dry with a paper towel.
Some worry that the mushrooms will absorb too much water while washing. It’s perfectly ok to rinse and pat mushrooms dry when sautéing, the excess moisture will be released while cooking. The only time you really shouldn’t is when making Stuffed Mushrooms and in that case, just wipe them with damp paper towels.
Salt will draw out the mushrooms’ liquid and cause them to steam cook instead of sauté. Season the mushrooms towards the end of cooking to prevent them from releasing too much moisture early on.
How to Sauté Mushrooms
- Clean – Rinse and pat dry mushrooms with paper towels then thickly slice.
- Sauté – Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and the mushrooms are slightly browned, 5-7 minutes (See instructions below to sautee whole mushrooms).
- Season– Season with garlic salt and pepper, and add minced garlic. Stir for 30 seconds until the garlic is fragrant.
- Garnish – Add lemon juice and parsley and sauté another 1-2 minutes, adding more seasoning to taste then remove from heat and serve garnished with more parsley if desired.
How to Sauté Whole Mushrooms
Cut the stems flush with the base so that they will sit flat in the skillet. Sauté for 5 minutes per side or until browned on both sides, then season and dress per the recipe. Sautéed whole mushrooms make a delicious appetizer or side dish.
Your pan will look full to start but the mushrooms will release excess water and shrink down as they cook. To avoid soggy sautéed mushrooms, use a large skillet to avoid overcrowding, and cook until the liquid evaporates (or pour out the excess) letting those mushrooms get beautifully browned.
Are Mushrooms Good for You?
Mushrooms have many health benefits so it’s a good idea to include mushrooms in a balanced diet. According to UCLA Health mushrooms may:
- Lower the risk of cancer
- Help lower cholesterol
- Protect brain health
- Improve gut health since mushrooms are considered prebiotics
- To Refrigerate: Store in an airtight container or Ziploc bag for up to 4 days.
- Freezing: Sauteed mushrooms are freezer-friendly. Allow the cooked mushrooms to cool completely and then spread them onto a baking sheet. Flash freeze until solid, then transfer to a freezer bag or airtight container.
- To Reheat: If frozen, thaw in the fridge overnight. Gently warm in a pan over medium heat, stirring occasionally.
Whether these golden-brown Sautéed Mushrooms grace your plate as a savory side or steal the spotlight over Cooked White Rice, Baked Chicken Breast, or Grilled Steak, you are going to love how they effortlessly elevate every dish.
More Mushroom Recipes
If you love these Sautéed Mushrooms, then you won’t want to miss these other incredible mushroom recipes:
- Beef Tenderloin with Mushroom Sauce
- Marinated Mushrooms
- Mushroom Marinara
- Chicken Marsala
- Salisbury Steak with Mushroom Gravy
- Chicken Stir Fry
Sautéed Mushrooms Recipe
- 2 Tbsp unsalted butter
- 2 Tbsp light olive oil
- 1 1/2 lbs 24 oz baby bella (cremini) mushrooms
- 1/2 tsp garlic salt, to taste (or use salt and garlic powder)
- 2 cloves garlic, minced
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh lemon juice form 1 small or 1/2 large lemon
- 1 Tbsp fresh parsley, finely chopped, plus more for garnish
- Rinse and pat dry mushrooms with paper towels then thickly slice.
- Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes.
- Season with garlic salt, pepper, and minced garlic. Stir for 30 seconds until the garlic is fragrant.
- Add lemon juice and parsley and sauté another 1-2 minutes, adding more seasoning to taste. Then remove from heat, garnish with more parsley (if desired), and serve.