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 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 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 he’s always loved them, all the ways, forever and ever. In other words, it’s ok if mushrooms aren’t really your thing. I get it (my husband probably won’t).
How to prepare mushrooms for cooking
How to select mushrooms:
Look for mushrooms that are firm, plump, and most importantly, free from blemishes, bruises, and there should be no visible moisture on the outside. Slimy or spotted mushrooms are a no-no.
How to store mushrooms:
For best results, store your mushrooms unwashed 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 dirt and clean your mushrooms, one at a time. If your mushrooms are really dirty, lightly rinse them in cold water and transfer directly to a soft towel to dry completely. No, you guys, this does not mean that it’s OK to soak or bathe your mushrooms. 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 cooking otherwise they won’t brown nicely when cooked.
How to saute 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. Stir and cook until your mushrooms are evenly browned 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.
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.
Tips and Tricks
A few helpful tips and tricks for the very best sauteed mushrooms with garlic and butter:
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.
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. 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.
Mushroom stems. If you find that the stems of your mushrooms are dry, hard, or slimy, remove before cooking. Otherwise, leave them on as they’re completely edible.
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?
Yes. It’s easy to free this sauteed mushroom recipe. 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 into an even 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.
Make it a meal
Fortunately, you can serve sauteed mushrooms with garlic with just about anything.
- 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 oven for a healthy and delicious snack!
More mushroom recipes,
- One-Pot Mushroom Rice Pilaf Recipe
- Easy Chicken and Butternut Squash Recipe with Mushrooms
- One-Pot Creamy Mushroom Tortellini
- Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions
- Breakfast Naan Pizza with Sautéed Mushrooms and Shallots
- Mushroom, Spinach and Goat Cheese Quesadillas
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.
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Sauteed Mushrooms (How to Saute Mushrooms)
- 1 tbsp olive oil
- 3 tbsp butter - divided
- 16 ounces crimini mushrooms - washed and cut in half
- 5 cloves garlic - minced (approx. 1 tablespoon)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- fresh parsley - chopped
- 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!