Home > Appetizers > Sauteed Mushrooms Recipe

Sauteed Mushrooms Recipe

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

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Love mushrooms? Or maybe you have a package of mushrooms that needs rescuing? That’s how I came up with this recipe – my mushrooms were looking bleak and I didn’t want to see them go to waste. These sauteed mushrooms are easy, juicy, and really, really good!

You can serve these sauteed mushrooms over pasta, steak, mashed potatoes, in burger (yum!), in gravy, or as a very tasty appetizer. They’re so versatile! They are simple enough for everyday, but can hold their own as a holiday side dish. To be honest, we ate up most of them right out of the pan. Our mushroom loving friends will really enjoy this recipe :).

Ingredients for Sauteed Mushrooms:

2 Tbsp butter
2 Tbsp light olive oil
1 1/2 lbs (24 oz) baby bella (cremini) mushrooms
garlic salt, to taste (or use salt and garlic powder)
black pepper, freshly ground
1 1/2 Tbsp fresh lemon juice form 1 small or 1/2 large lemon
1 Tbsp fresh parsley, finely chopped

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

How to Make Sauteed Mushrooms:

1. Rinse and quickly pat dry mushrooms (go on and rinse them, you have my permission :)). Cut off stems to be parallel with the base of the mushroom (important for sautéing ease).

Sauteed Mushrooms-9

2. In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down (cook in batches if your pan is smaller). Sprinkle with garlic salt and pepper. Sautee until bottoms are browned (5 min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5 min).

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

3. Squeeze in 1 1/2 Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir mushrooms and cook another 1-2 min, adding more seasoning to taste. Remove from heat and serve.

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

Sauteed Mushrooms Recipe

5 from 73 votes
Author: Natasha Kravchuk
These sauteed mushrooms are easy and so tasty. Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

Servings: 4 as a side dish
  • 2 Tbsp unsalted butter
  • 2 Tbsp light olive oil
  • 1 1/2 lbs 24 oz baby bella (cremini) mushrooms
  • garlic salt, to taste (or use salt and garlic powder)
  • black pepper, freshly ground
  • 1 1/2 Tbsp fresh lemon juice form 1 small or 1/2 large lemon
  • 1 Tbsp fresh parsley, finely chopped

Instructions

  • Rinse and quickly pat dry mushrooms (go on and rinse them, you have my permission :)). Cut off stems to be parallel with the base of the mushroom (important for sautéing ease).
  • In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down. Sprinkle with garlic salt and pepper. Sautee until bottoms are browned (5 min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5 min).
  • Squeeze in 1 1/2 Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir mushrooms and cook another 1-2 min, adding more seasoning to taste. Remove from heat and serve.
Course: Side Dish
Cuisine: American
Keyword: sauteed mushrooms
Skill Level: Easy
Cost to Make: $5-$7

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

Q: What’s your favorite way to devour mushrooms?

These are so easy and tasty! Serve sauteed mushrooms as a side dish, appetizer, over steak, on a burger (yum!), in gravy - so versatile!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Alyce
    April 29, 2023

    I have been making mushrooms for many years, they were ok but not great. Something was missing. I made these last night and they were perfect! I never used the lemon juice before, but I guess that is what was missing! I will make them again soon. Thank you!

    Reply

    • NatashasKitchen.com
      April 29, 2023

      Hi Alyce! I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • Beagle Mama
    July 10, 2022

    Soooooooo delicious. Taste tested a mushroom, and then another, and then another. Could have eaten the whole pan! Grilled some burgers, melted Swiss cheese, and then topped with these mushrooms and taste is perfection. Thanks for recipe!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Yum! Sounds delicious. You’re very welcome! Thank you for a wonderful review.

      Reply

  • Ray & Susan Mc Iver
    June 16, 2022

    Bought a carton of Baby Bella Mushrooms at Costco. Followed your recipe to the letter and we were delighted with the results. Had a lovely baguette of French bread that we toasted to be the delivery system for the “shrooms”. A very lovely Pinot Noir paired nicely with the dish. Thank you for a wonderful recipe!

    Reply

    • Natasha's Kitchen
      June 16, 2022

      Hi Ray and Susan, thanks for sharing your experience trying out this recipe. Good to know that you enjoyed it!

      Reply

  • Sharon Beverly
    March 24, 2022

    These are really good! I added a pinch of toasted sesame seeds just before serving. Thanks for another good one, Natasha!

    Reply

    • Natashas Kitchen
      March 24, 2022

      You’re welcome! I’m so happy you enjoyed it, Sharon!

      Reply

  • Maria
    March 15, 2022

    My husband is not a mushroom kind of guy; but after eating these mushrooms, he said they are the best he’s ever had!

    Reply

    • NatashasKitchen.com
      March 15, 2022

      That’s great, Maria! Thank you for the review.

      Reply

  • Bob O
    January 27, 2022

    Just made the recipe tonight and the mushrooms were a delicious side to grilled steak and baked potatoes.

    Thanks for sharing!

    Reply

    • Natasha's Kitchen
      January 27, 2022

      You’re so welcome! I hope you’ll love all the recipes that you will try from my website.

      Reply

  • Amy L Jones
    October 21, 2021

    What are your recommendations for storing leftovers? These are a lot of mushrooms for 1 person, but I do have a 24 ounce package to prepare! Thanks!

    Reply

    • Natasha
      October 21, 2021

      Hi Amy, I always refrigerate leftovers and reheat them when I’m ready. They do reheat really well on a skillet.

      Reply

  • Stephanie
    September 6, 2021

    I’ve made this recipe a few times now, so delicious. Great add-on to a dinner, as a side dish, or to just to make to snack on. Highly recommend.

    Reply

    • Natasha's Kitchen
      September 7, 2021

      Hi Stephanie, thanks for taking the time to sharing your comments and feedback with us. Glad you enjoyed it!

      Reply

  • Lorna
    May 22, 2021

    Absolutely delicious!! The lemon juice was a game changer!! Perfect recipe.

    Reply

    • Natashas Kitchen
      May 22, 2021

      Yummy! It really is delicious! I’m so glad you enjoyed it!

      Reply

  • Barry Ramer
    May 10, 2021

    To take mushrooms to the next level, add 1/2 to 1 tsp of Black Truffle oil to the mix depending on the quantity of mushrooms. Creates a whole new level of culinary delight.

    Reply

    • Natashas Kitchen
      May 10, 2021

      Thank you so much for sharing that with me.

      Reply

  • Sheryl
    April 19, 2021

    I tried this recipe using sliced mushrooms and fresh garlic. Delicious!

    Reply

    • Natashas Kitchen
      April 19, 2021

      Yum! Thank you so much for sharing that with me.

      Reply

  • Kathie
    April 4, 2021

    I used sliced mushrooms because that’s what I had on hand. These are so delicious! Will make many more times.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Sounds great! Great to hear that you enjoyed this recipe, Kathie.

      Reply

  • John
    December 19, 2020

    Next time I’ll do garlic powder then add salt….with the garlic salt it was a little too salty. I added onion powder to the bottoms. Even tho it was too salty, it was still delicious.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you for sharing that with me, John! I’m happy you enjoeyd this recipe!

      Reply

  • Dennis
    August 4, 2020

    do you have receipe for mushrooms and barley and barley and sauercraut.
    my mother ws from ukraine,galitcia region. and used to have this at christmas eve. any help?

    Reply

    • Natasha's Kitchen
      August 4, 2020

      Hi Dennis, unfortunately I don’t have a recipe for that yet but that’s a good suggestion for possibly a future video.

      Reply

  • Jennifer
    July 29, 2020

    I have already sliced mushrooms, would that work as well?

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Jennifer, I haven’t tested this with sliced mushromos but I bet that would work! Here’s what one of our readers wrote: “OMG! This is so delicious! I had only sliced ones and dried parsley flakes and even so, they turned out superb! I used garlic powder and salt as advised and lemon juice. They tasted heavenly! We had them on toast for breakfast.”

      Reply

  • Meex
    June 5, 2020

    Hey! I love mushrooms and I usually slice them and macerate them in olive oil (for pasta) I uasaully buy a box and have some left over which i don’t want to waste so I tried your recipe, escellent!! Thanks for sharing. i did cut them in half 2 minutes before removing them (to get them suck more juice) was beautiful! Thanks again!!

    Reply

    • Natashas Kitchen
      June 5, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Stacy
    June 4, 2020

    I made these today with portobello mushrooms. Very good flavor. Will definitely make again.

    Reply

    • Natashas Kitchen
      June 4, 2020

      I’m so happy you enjoyed that Stacy!

      Reply

  • Manon S.
    May 14, 2020

    This recipe looks delish, however, I don’t have parsley, but I do have plenty of Rosemary growing out my back door. Seeing as Rosemary is a bit more tough than parsley, do you think it would taste good with the mushrooms?
    I am a recent convert to mushrooms when I discovered how yummy they are when fresh.
    Also, I always have lemon juice because I squeeze a lot of lemons and pour the juice into ice cube trays, then store it in ziploc bags in the freezer.
    Will parsley taste fresh when blanched and stored in frozen ice cubes, do you know? I love the flavor, but it’s hard to have on hand.

    Reply

    • Natasha
      May 14, 2020

      Ho Manon, Here’s an article on how to store parsley (we use these tips to refrigerate fresh parsley). I hope that helps!

      Reply

    • Pat Van Sickler
      August 4, 2020

      Another way to store parsley for quite a long time is to cut the stems and place the parsley in a cup of water with a lid on it. I use a venti or trenti cold drink cup from a popular coffee store. The opening for the straw allows a bit of air flow and I change the water weekly; I have had parsley last for a month or more stored this way.

      Reply

      • Sumac43
        June 16, 2022

        After 58 years of married life, I have a new favorite way to store parsley and cilantro. I break the stems off and remove the band. A quick rinse in cold water and wrap loosely in a paper towel. Store in a zip lock bag but DO NOT seal. Keep in the crisper in the refrigerator. Lasts a very long time.

        Reply

  • Erin
    April 30, 2020

    Excellent!!

    Reply

  • christian arnold
    January 18, 2020

    love the recipe,i cooked the mushroom stems and used the broth for a oansauce

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Alan
    December 26, 2019

    I made these mushrooms to go with our prime rib dinner. They turned out great. Only change I made was to add a couple cloves of minced garlic to the oil instead of using garlic salt.

    Reply

    • Natashas Kitchen
      December 26, 2019

      Thank you so much for sharing that with me.

      Reply

  • Kelly
    November 21, 2019

    We love this recipe and have made it several times now since finding it. Thanks Natasha – love your recipes and videos.

    Reply

    • Natashas Kitchen
      November 21, 2019

      I’m so glad you discovered our blog! Thank you for that great review!

      Reply

  • Maitha
    November 13, 2019

    I’ve just found this website and i am super excited to try all the recipes

    Reply

    • Natashas Kitchen
      November 13, 2019

      I’m so happy you discovered our blog, Maitha. Welcome!

      Reply

  • Alina Ugorchuk
    October 30, 2019

    Yum! Such an easy and tasty side dish!

    Reply

    • Natashas Kitchen
      October 31, 2019

      I’m so glad you enjoyed it!

      Reply

  • Katie
    September 30, 2019

    Hi Natasha,
    Could I do this recipe in the oven?

    Reply

    • Natashas Kitchen
      September 30, 2019

      Hi Katie, I have not tested that to advise. If you experiment, please let me know how you like that.

      Reply

  • Jefferson
    August 22, 2019

    I just wanna say thank you for getting right to the recipe, which is fantastic. You didn’t write a 3,000-word trope about how your great aunt used to cook mushrooms in her kitchen and how the smell of mushrooms makes you long to go camping or how mushrooms have existed for millennia as a source of food. THANK YOU.

    Reply

    • Natashas Kitchen
      August 22, 2019

      I’m so glad you enjoyed this post Jefferson! Thank you for that awesome feedback!

      Reply

  • Anna
    July 1, 2019

    I like the recipe. I was wondering what do you do with the cut out part of the mushroom leg? Do you throw them away?

    Reply

    • Natashas Kitchen
      July 1, 2019

      Hi Anna, yes unless there is another dish planned with mushrooms in it.

      Reply

      • Sumac43
        June 16, 2022

        Rinse them off, dry them and freeze in a zippered bag to use in soups! Don’t waste anything if you can help it!

        Reply

  • Tzivia
    June 26, 2019

    Hey natasha sweetie hope that you are doing well and that the start to summer has been treating you right I made this recipe last week not the exact same way but close enough I had some mushrooms that were really starting to go so I thought rather than toss them why not cook with them and wow mmmmm they were really so very good and seriously oh so yumm definitely gonna make these again thanx so much for sharing be well enjoy your summer cheers

    Reply

    • Natashas Kitchen
      June 26, 2019

      That’s just awesome!! Thank you so much for sharing that with me.

      Reply

  • Jayna
    May 14, 2019

    These came out so good! I cooked them a little longer and used fresh grated garlic towards the end but they came out great!

    Reply

    • Natashas Kitchen
      May 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lazy Susan
    May 9, 2019

    Easy and perfectly flavorful! So pretty, too.

    Reply

    • Natashas Kitchen
      May 9, 2019

      SO happy you enjoyed that Susan!!

      Reply

  • Lilian
    April 1, 2019

    Hi Natasha,
    Can I substitute the lemon juice with lime juice instead?

    Thank you.

    Reply

    • Natashas Kitchen
      April 1, 2019

      Hi Lilian! I haven’t tested that but one of our readers has and enjoyed it! Here’s what they wrote “Little caveat for the mushrooms, used small Shiitake, still cut the stems off at the cap, used lime juice instead of lemon juice (lemon juice is very hard to get here!), and spring onion for the parsley. I will post a photo on fb tomorrow, not as bright as yours but wow are they good! Well received by the Thai family, once again, thank you for the great recipe, Natasha” I hope that helps!

      Reply

      • Lilian
        April 1, 2019

        Thank you so much Natasha! ☺️

        Reply

  • Holli
    March 2, 2019

    Love, love, love these mushrooms. I even had my daughter (who doesn’t like mushrooms) try them and she loved them. Thank you for sharing this recipe.

    Reply

    • Natashas Kitchen
      March 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Amina Adebiyi
    January 12, 2019

    Can I use Portobello mushrooms?

    Reply

    • Natasha
      January 14, 2019

      Hi Amina, I think this could work well with portobellos but you may need to thickly slice unless you are using baby portobello which are essentially the same as the brown mushrooms I am using in the recipe.

      Reply

  • Diana
    December 25, 2018

    OMG! This is so delicious! I had only sliced ones and dried parsley flakes and even so, they turned out superb! I used garlic powder and salt as advised and lemon juice. They tasted heavenly! We had them on toast for breakfast.

    Reply

    • Natashas Kitchen
      December 25, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Marimar
    September 6, 2018

    Hi Natasha congratulation for the new house. THIS WAS AMAZING YOU ARE THE BEST

    Reply

    • Natashas Kitchen
      September 6, 2018

      I’m so happy you enjoyed this post & vlog, Marimar! Thank you!

      Reply

  • Nan
    July 20, 2018

    Hi Natasha, this looks like the perfect side dish. Can it be made ahead of time? Thanks!

    Reply

    • Natashas Kitchen
      July 21, 2018

      I don’t see why not. We like it fresh but I think it should still be good. Let me know how you like it 🙂

      Reply

  • Alex
    March 5, 2018

    Great recipe!!! Made it tonight for dinner and it came out so good. It’s almost as if I had ordered them from a fancy restaurant. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      March 5, 2018

      My pleasure Alex! I’m happy to hear how much you love the recipe. Thanks for sharing your wonderful review!

      Reply

  • Rhodelyn Barnizo
    October 25, 2017

    Definitely, I’ll give this recipe a 5 star. I love the mushroom taste. It makes me crave for more. Thank you for sharing this other mushroom recipe.

    Reply

    • Natasha's Kitchen
      October 25, 2017

      My pleausure! I’m glad you enjoy the recipe so much! Thanks for sharing your great review!

      Reply

      • neerav mahajan
        February 18, 2018

        its a great recepie natasha…thanks for sharing

        Reply

  • Stella M Bowman
    October 22, 2017

    I have made this about 6 times. Used all kinds of mushrooms. Button, baby bella and the like. DELICIOUS! Add the lemon juice at the end or not and serve, Great with or without. Literally 10 minutes to make! If I could give it more stars would.

    Reply

    • Natasha's Kitchen
      October 22, 2017

      I’m glad to hear how much you love this recipe Stella! Thanks for sharing your excellent review with other readers!

      Reply

  • Clara
    October 21, 2017

    They look delicious! What would you eat them with? I always have trouble finding what condiment to have with things apart from pasta and rice…
    And ideas?
    Thank you! 🙂

    Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Clara, I serve these on the side like a vegetable. They are really good paired with mashed potatoes and maybe roasted asparagus, or a green salad 🙂

      Reply

  • Lee Thayer
    August 26, 2017

    Little caveat for the mushrooms, used small Shiitake, still cut the stems off at the cap, used lime juice instead of lemon juice (lemon juice is very hard to get here!), and spring onion for the parsley. I will post a photo on fb tomorrow, not as bright as yours but wow are they good! Well received by the Thai family, once again, thank you for the great recipe, Natasha 🙂

    Reply

    • Natasha's Kitchen
      August 26, 2017

      You’re welcome Lee! I’m glad you enjoy the recipe! Thanks for sharing your review with other readers!

      Reply

  • Lee Thayer
    August 25, 2017

    I happen to have some Shiitake mushrooms in the fridge, making this today, will give my results later. I am looking forward to this, sounds very good!

    Reply

    • Natasha's Kitchen
      August 26, 2017

      Please do Lee!

      Reply

  • Irina
    September 26, 2016

    I love mushrooms and love this recipe. As other people have said, I never thought that lemon juice would go so well with mushrooms. Absolutely amazing!

    Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      I’m glad you like the recipe Irina 😄. Thank you for sharing such a nice review.

      Reply

  • Ashley
    September 21, 2016

    If you love mushrooms you have got to try these! I never would have thought lemon would be good on them but I was wrong. I paired this side dish with seared lamb chops and there was nothing left over 😊. Thanks for sharing your recipes!

    Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      You are welcome Ashley, thank you for such a nice review 😀

      Reply

  • Anait
    August 19, 2016

    Thanks for this recipe, I love it! I actually had the same “problem” as you described. I had a package of mushrooms in the fridge and didn’t want to wait before they go to waste, so I googled for some easy recipe and here we are! 🙂

    Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      You are very welcome, I’m so glad you liked it 😄.

      Reply

  • Ana
    April 12, 2016

    These look great, are they greasy at all?

    Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Ana, they didn’t seem greasy to me. I would describe them as juicy. I hope you enjoy them! 🙂

      Reply

  • Kate @ Babaganosh.org
    February 11, 2016

    I am one of those mushroom loving friends! These mushrooms look gorgeous and I agree about eating them out of the pan. That is a problem I have quite often when I cook bite sized mushrooms – they never seem to make it to my plate!

    Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      We understand each other. #thestruggleisreal ;). Ha!

      Reply

  • Z-S
    February 11, 2016

    Wow, never tried to do mushroom with lemon. Definitely, will try it soon.

    Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      The fresh lemon juice gives them really great flavor. I hope you love it! 🙂

      Reply

  • Lena
    February 10, 2016

    Natasha, this recipe is just in time! I have 2pkg of mini bellas and was trying to figure out what to do with them! Thanks 🙂

    Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      You are welcome Lena, let me know how they work out 😃.

      Reply

      • Lena
        February 16, 2016

        They were very tasty on top of some greens with crumbled fresh blue cheese and olive oil & balsamic vinegar over them 🙂 Light, but very satisfying dinner!

        Reply

        • Natasha
          natashaskitchen
          February 16, 2016

          Wow that sounds so good and fancy! I love that you made something so special out of these simple mushrooms 🙂

          Reply

  • Olga
    February 9, 2016

    I love garlic and fresh thyme with “anything mushroom”, that’s a classic taste for my taste buds. ☺

    Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      Mmm I should try that with whole mushrooms. Sounds so yummy!! Major craving for mushrooms again thanks to you! 😉

      Reply

  • Nicole
    February 9, 2016

    I am not a fan of mushrooms but these looks so pretty that it makes me want to try them! Great recipe!

    Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      Thank you so much Nicole 🙂 That’s quite a compliment!

      Reply

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