Easy Sautéed Mushrooms Recipe bathed in an irresistible garlic butter sauce. Ready in under 15 minutes, learn how to cook mushrooms perfectly every time and serve this easy side dish with your favorite chicken, steak, or pork recipes.
Mushrooms with Garlic
What are your thoughts about sautéed mushrooms? I feel like, depending on who you ask, you either love these meaty, spore-bearing fruiting bodies of a fungus…or you don’t.
I never liked them until I learned how to cook them- you know, the right way. Sauteed in garlic and butter until perfectly caramelized and sprinkled with fresh chopped parsley for that final fresh finish, SO GOOD.
Ask my husband, on the other hand, and he’ll tell you that he’s always loved them, all the ways, forever and ever.
So basically, it’s ok if mushrooms aren’t really your thing. I get it (although my husband probably won’t).
But I will say this, don’t write them off completely until you try these first. Serve with a juicy steak or some creamy mashed cauliflower, this buttery sauteed mushroom recipe is the perfect side dish and a definite keeper.
Let’s get to it!
How to Prepare Mushrooms for Cooking
How to select mushrooms?
Look for mushrooms that are firm, plump, and most importantly, free from blemishes and bruises. There should be no visible moisture on the outside. Slimy or spotted mushrooms are a no-no.
Best way to store mushrooms?
For best results, store your mushrooms unwashed and in the refrigerator for up to 2-4 days in their original packaging or small brown paper bag.
It is said that mushrooms should not be stored in a plastic bag since they will not be able to breathe. Depending on their freshness, however, mushrooms will be OK in the refrigerator for 2 days (in a plastic bag) as long as they were fresh when you purchased them.
How to clean mushrooms?
Use a damp paper towel to gently remove any dirt and clean the mushrooms, one at a time.
If your mushrooms are really dirty, lightly rinse them in cold water and transfer them directly to a soft towel to dry completely.
No, I do not recommend soaking or bathing your mushrooms in water. Give them a nice little rinse and then dry immediately.
Remember- mushrooms are like little sponges and absorb water, you’ll want to get them completely dry before sauteeing otherwise they won’t brown nicely when cooked.
How to Cook Mushrooms – the right way
Let’s make some yummy, plump, garlicky mushrooms!
Get a heavy pan nice and hot. Grab a heavy pan or skillet (the opposite of nonstick) and set it over high heat. Don’t add anything to the pan until it’s hot. No…really, you guys…get your pan hot. Once hot, add the olive oil and 1 tablespoon of butter. Heat until butter is frothy (not burning).
Next, add half of your mushrooms to the pan in a single layer – wait to add the rest of the mushrooms until the first half is browned and no liquid remains in the bottom of the pan.
Fortunately, since we’re only adding half of the mushrooms to start (versus all of the mushrooms) you should not find much liquid in your pan. Your pan should be hot enough that most of the liquid will evaporate right away.
Allow the mushrooms to brown for 1-2 minutes before stirring, this allows for caramelization to take place. Stir and cook until your mushrooms are golden brown then push them to the side of the pan. Add the remaining mushrooms in a single layer. Sauté and brown until this second batch is evenly browned.
- Optional – sometimes I’ll add a splash of white wine, red wine, balsamic vinegar, or soy sauce (for a little umami flavor) toward the end of cooking.
Add flavor. Add the remaining butter to the skillet. Add the minced garlic and sprinkle with salt, pepper, and fresh parsley, if desired. Continue to cook for 1-2 minutes.
Tips and Tricks
A few helpful tips and tricks for the very best sauteed mushrooms.
1. Do you have to slice your mushrooms? This is entirely up to you. You can slice them or keep them whole, just don’t slice them too thin. Remember- mushrooms drop a lot of water as they cook and shrink as a result.
2. Chose the right pan. The right pan is important for cooking mushrooms. Heavy, stainless steel or cast iron skillets disperse and retain heat which makes for even cooking and delicious browned mushrooms.
3 Make sure your pan is hot before adding the mushrooms. Just like cooking a nice steak, don’t add your mushrooms to the skillet until your pan is hot.
You’ll know you have a hot pan when the olive oil just barely starts smoking, clarified butter starts to ripple, or butter is frothy.
4. Mushroom stems. If you find that the stems of your mushrooms are dry, hard, or slimy, remove them before cooking. Otherwise, leave them on as they’re completely edible.
5. Salt at the end of cooking. Salt draws moisture out. We want our mushrooms dry so that they can brown. Salt at the end of cooking.
Can you Freeze Sauteed Mushrooms?
It’s easy to freeze sauteed mushrooms. To do so simply,
- Select and clean your mushrooms. Fresh mushrooms are always best, but especially if you know you’re going to be freezing.
- Prepare your mushrooms according to the instructions written below.
- After your mushrooms have been cooked, transfer to a baking sheet (or two) lined with parchment paper. Spread out onto a single layer and transfer to the freezer. Allow your mushrooms to freeze fully before transferring to a freezer-safe ziplock bag or container.
Sauteeing before freezing will result in firmer mushrooms after thawing.
How to Serve
- Baked Chicken Thighs
- Garlic Herb Lamb Chops
- Garlic Butter Pork Chop Recipe
- Butter Basted Pan-Seared Steak
You can also serve them tossed in spaghetti (or spaghetti squash) noodles with a drizzle of olive oil and sprinkle of parmesan cheese for an easy pasta dinner. Serve them at the holidays with your favorite salad and mashed potatoes.
Or, enjoy them right out of the pan for a healthy and delicious snack!
More Mushroom Recipes,
If you try making these Sauteed Mushrooms with Garlic, please leave me a comment and let me know! I always love to hear your thoughts.
Sauteed Mushrooms (How to Saute Mushrooms)
- Get a heavy pan nice and hot. Grab a heavy pan or skillet (the opposite of nonstick) and set it over high heat. Don't add anything to the pan until it's hot. Once hot, add the olive oil and 1 tablespoon of butter. Heat until butter is just starting to turn frothy (not burn).
- Add half of the mushrooms to the pan in a single layer - wait to add the rest of the mushrooms until the first half is browned and no liquid remains in the bottom of the pan.
- Sauté. Allow the mushrooms to brown for 1-2 minutes before stirring. Continue to cook your mushrooms until no (or very little) liquid remains at the bottom of the pan. Once your mushrooms are evenly browned, push them to the side of the pan. Add the remaining mushrooms in a single layer. Sauté and brown until this second batch is evenly browned.
- Add flavor. Add the remaining butter to the skillet. Add the minced garlic and stir to combine with the browned mushrooms. Sprinkle with salt, pepper, and fresh chopped parsley, if desired. Continue to cook for 1-2 minutes. Best served immediately. Enjoy!
- Should you slice your mushrooms? This is entirely up to you. You can slice them or keep them whole, just don't slice them too thin. Remember- mushrooms drop a lot of water as they cook.
- Chose the right pan. The right pan is important for cooking mushrooms. Heavy, stainless steel or cast iron skillets disperse and retain heat which makes for even cooking and delicious browned mushrooms.
- Make sure your pan is hot before adding the mushrooms. You'll know you have a hot pan when the olive oil just barely starts smoking, clarified butter starts to ripple, or butter is frothy.
- Optional garnishes. fresh thyme, fresh parsley, lemon juice, red pepper flakes, soy sauce, or parmesan cheese.
- This recipe is: low-carb, gluten-free, and vegetarian
- I made this recipe using halved cremini mushrooms but using a mixture of different kinds of mushrooms results in fun textures and flavor. Try adding baby bellas, shiitake, cremini, chanterelle, portobello, and oyster.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)