Sauteed Mushrooms Recipe
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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
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).
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).
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.
Sauteed Mushrooms Recipe
Ingredients
- 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What’s your favorite way to devour mushrooms?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi Alyce! I’m so glad you loved the recipe. Thank you for sharing.
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!
Yum! Sounds delicious. You’re very welcome! Thank you for a wonderful review.
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!
Hi Ray and Susan, thanks for sharing your experience trying out this recipe. Good to know that you enjoyed it!
These are really good! I added a pinch of toasted sesame seeds just before serving. Thanks for another good one, Natasha!
You’re welcome! I’m so happy you enjoyed it, Sharon!
My husband is not a mushroom kind of guy; but after eating these mushrooms, he said they are the best he’s ever had!
That’s great, Maria! Thank you for the review.
Just made the recipe tonight and the mushrooms were a delicious side to grilled steak and baked potatoes.
Thanks for sharing!
You’re so welcome! I hope you’ll love all the recipes that you will try from my website.
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!
Hi Amy, I always refrigerate leftovers and reheat them when I’m ready. They do reheat really well on a skillet.
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.
Hi Stephanie, thanks for taking the time to sharing your comments and feedback with us. Glad you enjoyed it!
Absolutely delicious!! The lemon juice was a game changer!! Perfect recipe.
Yummy! It really is delicious! I’m so glad you enjoyed it!
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.
Thank you so much for sharing that with me.
I tried this recipe using sliced mushrooms and fresh garlic. Delicious!
Yum! Thank you so much for sharing that with me.
I used sliced mushrooms because that’s what I had on hand. These are so delicious! Will make many more times.
Sounds great! Great to hear that you enjoyed this recipe, Kathie.
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.
Thank you for sharing that with me, John! I’m happy you enjoeyd this recipe!
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?
Hi Dennis, unfortunately I don’t have a recipe for that yet but that’s a good suggestion for possibly a future video.
I have already sliced mushrooms, would that work as well?
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.”
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!!
You’re welcome! I’m so glad you enjoyed that!
I made these today with portobello mushrooms. Very good flavor. Will definitely make again.
I’m so happy you enjoyed that Stacy!
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.
Ho Manon, Here’s an article on how to store parsley (we use these tips to refrigerate fresh parsley). I hope that helps!
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.
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.
Excellent!!
love the recipe,i cooked the mushroom stems and used the broth for a oansauce
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Thank you so much for sharing that with me.
We love this recipe and have made it several times now since finding it. Thanks Natasha – love your recipes and videos.
I’m so glad you discovered our blog! Thank you for that great review!
I’ve just found this website and i am super excited to try all the recipes
I’m so happy you discovered our blog, Maitha. Welcome!
Yum! Such an easy and tasty side dish!
I’m so glad you enjoyed it!
Hi Natasha,
Could I do this recipe in the oven?
Hi Katie, I have not tested that to advise. If you experiment, please let me know how you like that.
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.
I’m so glad you enjoyed this post Jefferson! Thank you for that awesome feedback!
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?
Hi Anna, yes unless there is another dish planned with mushrooms in it.
Rinse them off, dry them and freeze in a zippered bag to use in soups! Don’t waste anything if you can help it!
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
That’s just awesome!! Thank you so much for sharing that with me.
These came out so good! I cooked them a little longer and used fresh grated garlic towards the end but they came out great!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Easy and perfectly flavorful! So pretty, too.
SO happy you enjoyed that Susan!!
Hi Natasha,
Can I substitute the lemon juice with lime juice instead?
Thank you.
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!
Thank you so much Natasha! ☺️
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.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can I use Portobello mushrooms?
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.
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.
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha congratulation for the new house. THIS WAS AMAZING YOU ARE THE BEST
I’m so happy you enjoyed this post & vlog, Marimar! Thank you!
Hi Natasha, this looks like the perfect side dish. Can it be made ahead of time? Thanks!
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 🙂
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!
My pleasure Alex! I’m happy to hear how much you love the recipe. Thanks for sharing your wonderful review!
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.
My pleausure! I’m glad you enjoy the recipe so much! Thanks for sharing your great review!
its a great recepie natasha…thanks for sharing
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.
I’m glad to hear how much you love this recipe Stella! Thanks for sharing your excellent review with other readers!
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! 🙂
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 🙂
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 🙂
You’re welcome Lee! I’m glad you enjoy the recipe! Thanks for sharing your review with other readers!
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!
Please do Lee!
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!
I’m glad you like the recipe Irina 😄. Thank you for sharing such a nice review.
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!
You are welcome Ashley, thank you for such a nice review 😀
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! 🙂
You are very welcome, I’m so glad you liked it 😄.
These look great, are they greasy at all?
Hi Ana, they didn’t seem greasy to me. I would describe them as juicy. I hope you enjoy them! 🙂
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!
We understand each other. #thestruggleisreal ;). Ha!
Wow, never tried to do mushroom with lemon. Definitely, will try it soon.
The fresh lemon juice gives them really great flavor. I hope you love it! 🙂
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 🙂
You are welcome Lena, let me know how they work out 😃.
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!
Wow that sounds so good and fancy! I love that you made something so special out of these simple mushrooms 🙂
I love garlic and fresh thyme with “anything mushroom”, that’s a classic taste for my taste buds. ☺
Mmm I should try that with whole mushrooms. Sounds so yummy!! Major craving for mushrooms again thanks to you! 😉
I am not a fan of mushrooms but these looks so pretty that it makes me want to try them! Great recipe!
Thank you so much Nicole 🙂 That’s quite a compliment!