Sauteed Mushrooms Recipe (2024)

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The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! How to cook sauteed mushrooms that are perfect to serve with steaks and holiday dishes.

Why We Love This Sauteed Mushroom Recipe

My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms over the top. It’s become somewhat of a family joke.

Anytime I make a steak recipe without mushrooms, no matter how good the steak is, inevitably someone will call out, “So… where are the mushrooms?” Because of this, I’ve resigned myself to always, always making mushrooms with steak.

In fact, after making countless pounds of mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sauteed mushroom recipe around. If you have never cooked mushrooms, I have all the best tips on how to sauté mushrooms here!

Want to know my secret?

It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients when learning how to sauté mushrooms. My secret ingredients are just dry sherry and time. And that is time, not thyme. Although thyme is involved as well!

The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze for a rich flavor.

They aren’t wet or soupy.
They aren’t partially cooked and raw-tasting.
They aren’t bitter from burnt garlic.

Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal.

If you don’t believe me, give this method a try and let your family decide.

Ingredients for Sauteed Mushrooms

White Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious. You can also use cremini mushrooms or baby bella mushrooms. Avoid larger mushrooms like portobello mushrooms for this recipe.
Butter – For rich luxurious flavor.
Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
Thyme – For a fresh pop of herby essence. Fresh herbs are key!
Dry Sherry – You can use “cooking sherry” or a specific brand you love!
Garlic – To add some delicious garlicky flavor.
Salt and Black Pepper – To taste. I like using coarse kosher salt and freshly cracked black pepper!

How To Make Sauteed Mushrooms

The Best Sauteed Mushrooms Recipe starts just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once. Let’s learn how to sauté mushrooms the right way!

Place a large skillet over medium to medium-high heat. Add the butter and oil. Once the butter has melted, add the mushrooms.

Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.

Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.

Get the Full (Printable) Sauteed Mushrooms Recipe Below. Enjoy!

Tips & Tricks

Make sure to wipe the mushrooms clean with a damp paper towel before cooking! This will ensure that there is no dirt on the mushrooms before cooking.
Serve with a squeeze of fresh lemon juice to lift and balance out the savory flavor.
Have patience! The key to making this best sautéed mushrooms recipe is letting the mushrooms cook long enough to release all the moisture. Then they can brown beautifully! The sauté time will vary depending on the size and depth of your pan.

What To Pair With Sauteed Mushrooms

These sautéed mushrooms aren’t just great over beef. After mastering how to sauté mushrooms, you can pair them with chicken, fish, pork chops, and pasta as well!

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Pesto Chicken Pasta

Frequently Asked Questions

Are there any substitutes for the sherry?

Yes, you can use white wine, or even apple cider vinegar in this recipe, if you don’t want to include alcohol. Just be sure to use less vinegar than sherry or wine (maybe half) because vinegar is much more sharp and twangy than sherry.

Could I make this ahead of time?

They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms.

Can I freeze sauteed mushrooms?

Yes! To freeze, place in an airtight, freezer-safe container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating and serving. Add your leftover and thawed mushrooms to a frittata or egg muffins!

How many days will this recipe last?

Mushrooms that are stored in an airtight container in the fridge can last for up to 10 days.

Do you use cooking sherry or dry sherry?

Honestly, you could use either. It doesn’t have to be great quality sherry since you’re cooking it down to its essence.

Looking for More Mushroom Recipes? Be Sure to Also Try:

Asian Stir Fried Mushrooms Recipe
5-Ingredient Low Carb Stuffed Mushrooms Recipe
Best Cheese Stuffed Mushrooms Recipe
Mushroom Rice Pilaf Recipe
Hungarian Mushroom Soup Recipe (Vegan or Gluten Free!)
Creamy Mushroom Soup Recipe
Low Carb Chicken Mushroom Soup Recipe
Chorizo and Cheese Stuffed Mushrooms Recipe
Sausage Mushroom Thanksgiving Stuffing Recipe

Print Recipe

4.99 stars (51 reviews)

Sauteed Mushrooms Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.

Servings: 6

Ingredients

US Customary – Metric

2 pounds button mushrooms halved
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 tablespoons fresh thyme leaves
3/4 cup dry sherry
salt and pepper

Instructions

Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and saltand pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

Video

Notes

Mushrooms that are stored in an airtight container in the fridge can last for up to 10 days.

Nutrition

Calories: 137kcal, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 519mg, Fiber: 2g, Sugar: 3g, Vitamin A: 200IU, Vitamin C: 6.4mg, Calcium: 17mg, Iron: 1.1mg

Course: Side Dish

Cuisine: American

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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FAQs

What are the steps to sauté mushrooms? ›

Heat olive oil and butter in a large saucepan over medium heat. Add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper; cook and stir until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

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Is it better to sauté mushrooms in oil or butter? ›

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

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How do you know when mushrooms are sautéed enough? ›

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

What is the best way to cook mushrooms? ›

Perfectly Cooked Mushrooms, Less Fat

You cook sliced or chopped mushrooms in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up in the pan, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms.

What is the best way to prepare mushrooms for cooking? ›

The best way to clean mushrooms is to wash them in cold running water, transfer them to a salad spinner, spin 'em dry as best you can, then cook them just as you normally would, tacking on an extra few seconds to help them get rid of the extra moisture. Just make sure not to do this until just before cooking.

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How to sauté mushrooms so they are crispy? ›

2Heat the olive oil in a large, wide skillet over medium heat. 3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. 4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.

Do you add water to sauteed mushrooms? ›

ADD WATER FIRST; ADD OIL LATER

Steam cooks the mushrooms quickly, so they collapse and release liquid. After the mushroom jus evaporates, we add just ½ teaspoon of oil to brown the mushrooms.

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Why are my sauteed mushrooms rubbery? ›

Constantly sautéeing and stirring the mushrooms means that they won't have the opportunity to become golden-brown. Without proper caramelization, mushrooms are nothing but rubbery gray nubbins.

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What is the best oil to sauté mushrooms in? ›

Olive oil, avocado oil, or grapeseed oil work beautifully. Add the mushrooms to the pan, with a little salt and pepper, and toss them with the oil in the pan, keeping the heat on medium high.

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Do you add water when sauteing mushrooms? ›

If you want to sauté or fry mushrooms, you don't necessarily need to add water. Simply adding some oil or butter to a hot pan and cooking the mushrooms over medium-high heat until they release their moisture and start to brown is a common method.

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Do I need oil to sauté mushrooms? ›

You don't need any oil or butter in the pan initially (my preference). Mushrooms consist of 80 to 90% water and they will do all the work in a DRY pan on medium-high heat. At first, they will start to brown and then start to release all of their moisture and the water will completely evaporate.

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Do you sauté mushrooms first or last? ›

For the Best Mushrooms, Give Them a Good Sear

Cooking mushrooms concentrates their flavor and brings out notes of sweet earthiness from the Maillard reaction taking place. The best way to do this is to sear the mushrooms first in a dry pan. The high heat browns the mushrooms while instantly driving off excess moisture.

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Should you cook mushrooms in water before sauteing? ›

Add your mushrooms to the boiling water and cook for 3-5 minutes, stirring to make sure that every piece cooks evenly. Then drain them in a colander, shake off as much of the water as you can (use a salad spinner if you have one), and sauté as usual.

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