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Sautéed mushrooms can be served as a side dish or as a flavorful addition to your favorite pasta or protein dishes. Mushrooms are quick and easy to make with loads of flavor!
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Sautéed mushrooms are a classic side dish or add on to any recipe! They are light and tasty with all the flavors. Slice the mushrooms into thin sections and cook them up on the stovetop or griddle. Add in onions, seasonings, and oil for a tasty little side dish!
Mushrooms that are sautéed are traditional on hamburgers, steaks, and some pork or chicken dinners. It complements the recipe and adds its own twist and unique flavor to the dish. This savory dish takes your main dish to the next level by adding these sautéed mushrooms. Cook mushrooms at a high temperature and they are done in minutes!
Ingredients for Easy Sautéed Mushrooms
You will love how simple these sautéed mushrooms are to make! Take your ingredients and toss them together making these mushrooms so quick and easy. These will be on your weekly menu!
- Butter – You can use either garlic-infused or extra virgin olive oil when sautéing mushrooms. All of these oils will give a nice coating and flavor to the mushrooms. It will love in the moisture while they are cooking.
- Mushrooms – Many different types of mushrooms can be sautéed using the method below. We used cremini mushrooms (aka baby Bella mushrooms), but you can also use white button mushrooms, shiitake mushrooms, morels, portobello mushrooms, or king oyster mushrooms.
- Soy sauce – Want to know the secret to flavorful, meaty-tasting mushrooms? Soy sauce. I know it sounds strange but the soy sauce adds a more flavorful dimension than just plain salt and you will hardly even notice it. The only thing you will taste is a deep, rich flavor. Don’t add too much because adding too much liquid will steam the mushrooms and you don’t want that. Just a teaspoon or two will do the trick.
- Parsley – This is optional but always a pretty idea to sprinkle fresh parsley on top of the mushrooms once plated.
The Three Steps to Sauté Mushrooms
Only three steps to making these simple and easy sautéed mushrooms! Slice and prepare the mushrooms right away. Saute them on the stovetop and let them brown. The mushrooms will turn dark brown and black on the outside. They are not burnt, the mushrooms are cooked through with a nice crispy outside and soft inside!
- Sauté – Heat butter in a large skillet over medium-high heat. When the butter is melted and hot, add mushrooms. Stir until mushrooms are all covered in butter.
- Brown mushrooms – Sauté for about 3 minutes or until mushrooms begin to brown. Add soy sauce and continue to sauté. You don’t need to stir constantly. Allowing the mushrooms to sit for a couple of minutes between stirs will allow the mushrooms to get crispy edges.
- Brown – Keep sautéing for three to four more minutes or until the mushrooms are a deep golden brown and develop a slightly crispy skin. Remove from pan and serve immediately. Garnish with parsley.
More Flavor Ideas
If you are looking to switch things up and try new flavor profiles with your easy sautéed mushrooms, give some of these ideas a try. Go from a classic and traditional mushroom flavor to a light lemony flavor. Each flavor idea pairs well with protein or veggies!
- Sautéed onions – Sauté some onions for a few minutes before adding your ingredients to make sautéed mushrooms. Just toss them all together and you have a bold new profile that goes great with grilled steak or chicken.
- Red wine – Just a splash of white wine will give your mushrooms a rich, deep flavor. Use the wine in place of the soy sauce.
- Herbs – A sprig or two of fresh thyme will give your mushrooms a nice, earthy flavor. Oregano, chives, and dill are all great herbs to try too!
- Black pepper – You don’t need to add salt to the mushrooms because the soy sauce will add plenty of sodium, but a little black pepper adds a nice little spice.
- Worcestershire sauce – I like to use Worcestershire sauce in lieu of the soy sauce when using the sautéed mushrooms as a topping on burgers. It gives the sautéed mushrooms are more savory BBQ-y flavor.
- Balsamic Vinegar – A little splash of balsamic vinegar will give the mushrooms a zesty, tangy flavor that is great with spaghetti dishes.
- Fresh Lemon – A squeeze of fresh lemon juice over your mushrooms after they have finished cooking will give them a bright, acidic flavor.
Tips to Making the Best Sautéed Mushrooms
Make sure to have perfect sautéed mushrooms every time with these helpful tips to making mushrooms even easier. Follow these tips on cleaning the mushroom, if you should cover or not cover the mushrooms, and avoid them from getting soggy and mushy while cooking. These tips will help you make the best mushrooms yet!
- Cleaning mushrooms – If you are using mushrooms that aren’t already pre-sliced, be sure to wipe them off using a damp paper towel. There is no need to take the stems off of the mushrooms before slicing. After the mushrooms have been cleaned off, use a sharp knife to slice them into 1/4″ to 1/2″ slices.
- Covering mushrooms – Do not cover the mushrooms when sautéing. When being cooked, the juices from the mushrooms are released. If covered, these juices will become trapped under the lid. This will cause your mushrooms to become steamed. They won’t get those caramelized crispy edges and they won’t be as flavorful.
- Avoid soggy mushrooms – One way to keep mushrooms from getting soggy is to make sure you are cooking at a high enough heat. If you try to saute the mushrooms at too low of a temperature they will get soggy or add too much water. Make sure your butter is nice and hot before adding the mushrooms too. Once your mushrooms are hot and crispy on the outside, serve immediately. Don’t allow them to cool down or they will soften and get soggy.
“These mushrooms went perfectly with my pasta for lunch. Great tips provided, thanks!”
-Natalie
FAQs
Yes! Sautéed mushrooms are healthy and good for you. They are rich in antioxidants, vitamins, and potassium. Vitamin C and fiber are components of sautéed mushrooms too!
This is a personal preference. We have used both olive oil and butter when sautéing mushrooms. Each has a different flavor but both give the mushrooms a tender texture with the flavor it needs.
Mushrooms can be frozen, but I wouldn’t necessarily recommend it. They only take minutes to make fresh and they taste best that way. Placing sautéed mushrooms in the freezer will alter the texture, so I would recommend using the frozen mushrooms in casseroles or soups where the texture won’t be as noticeable.
Ways to Serve Sautéed Mushrooms
There are easily hundreds of ways that you can serve sautéed mushrooms. They can be served on their own as a side dish with just about anything. They can also be served as a topping or an added ingredient. Serve them over steak, on burgers or sandwiches, over grilled chicken breasts (like Alice Springs Chicken), or with pork chops. You can also serve them over pasta dishes (like Chicken Marsala), rice, casseroles, or potatoes. With this sautéed mushrooms recipe, the sky is the limit. You can create all kinds of delicious dishes.
More Mushroom Recipes
For all the mushroom lovers out there, these recipes are for you! Mushrooms add so much to a dish for flavor, health benefits, and a delicious texture. All combined make for the perfect mushroom recipes!
How to Make Sautéed Mushrooms
How to Sauté Mushrooms
Ingredients
- 3 tablespoons butter (or garlic infused extra virgin olive oil)
- 8 ounces sliced mushrooms (button, white, baby Bella ,or cremini)
- 1 teaspoon soy sauce (or to taste)
- parsley (optional garnish)
Instructions
- Heat butter in a large skillet over medium-high heat. When butter is melted and hot, add mushrooms. Stir until mushrooms are all covered in butter.
- Sauté for about 3 minutes or until mushrooms begin to brown. Add soy sauce and continue to sauté. You don't need to stir constantly. Allowing the mushrooms to sit for a couple minutes between stirs will allow the mushrooms to get crispy edges.
- Keep sautéing for 3-4 more minutes or until the mushrooms are a deep golden brown and develop a slightly crispy skin. Remove from pan and serve immediately. Garnish with parsley (optional).
These are so good! There are so many ways to use these awesome mushrooms.
These mushrooms went perfectly with my pasta for lunch. Great tips provided, thanks!