Sautéed Mushrooms (special trick!)

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Every time I make these mushrooms, I can’t stop plucking them straight out of the pan with my fingers and popping them into my mouth. The garlicky, buttery coated mushrooms are unbelievably irresistible. You can’t eat just one.

This recipe for sautéed mushrooms isn’t fancy or elaborate. It’s not difficult to make. It just really shines in its simplicity: mushrooms, butter, garlic.

Once you learn the trick (and it’s very easy), you’ll be making these mushrooms often.

These tasty mushrooms are perfect on top of a perfectly seared steak or as an easy side dish with a juicy chicken breast. They are delicious with pasta or on sandwiches. And yes, they are wonderful all on their own.

About This Recipe

So often mushrooms are soggy, watery, and bland. You want to get the mushrooms nice and golden brown because this is where the flavor comes from. How do you achieve this? The mushrooms have to be in contact with high heat undisturbed until caramelization takes place, i.e. that golden brown color.

Don’t take it from me though – read the reviews! This recipe is LOVED.

What You’ll Need

• Mushrooms: You can use this cooking method with almost any type of mushroom. White (button), cremini, or baby bella mushrooms are the most common. A mixture is nice, too.
• Olive Oil: The mushrooms are sautéed in olive oil because it has a higher smoke point than butter. The butter is added later to embellish them.
• Salt & Pepper: Just simple seasonings are needed. You don’t want to mask the flavor of these beauties.
• Butter: Add as much or as little as you want. I usually choose unsalted butter for cooking and baking; then I can be the judge of how much salt is added to my dish.
• Garlic: Fresh garlic cloves have the best flavor. Add as much or as little as you desire. It can be omitted, if you prefer, but it really does complement the flavor of the mushrooms.
• Fresh Parsley: While this is optional, a bit of fresh green parsley balances out the richness of the mushrooms and butter. You’ll love the way parsley brightens this dish up.

How To Clean Mushrooms

Mushrooms tend to absorb water like sponges. Since you don’t want soggy, watery mushrooms, avoid soaking them in water. The best way to clean mushrooms is to lightly brush off specks of dirt using a soft brush or damp paper towel. A very quick rinse is acceptable but make sure you dry the mushrooms quickly on a clean lint-free dish towel or paper towels.

How To Make The Best Mushrooms

Begin by selecting a large skillet. It doesn’t have to be deep but it should be large enough to accommodate the mushrooms in a single layer.

Heat the pan on the stove over medium high heat. To get a nice sear on these mushrooms, it’s important to start with an oil which has a somewhat higher smoke point. If you use butter at a high heat like this, it would burn. 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.

This part is important! For the next four minutes, don’t stir them! Leave them alone! Resist every urge to stir the mushrooms until the four minutes are up. The mushrooms will get a nice brown sear on the bottom, and that’s just what you want.

Now, quickly give them a stir, so that the brown side is up and the other side has a chance to brown. Don’t obsess over every mushroom because that would take way too long. Just flip them over more or less the best you can.

Sauté the mushrooms two more minutes, without stirring!

Reduce the heat and add the butter and garlic, and stir. Yes, now is the time to stir!

The butter will melt, creating a silky glistening coating, and the garlic should smell very fragrant. Yummmmm. Cook for three or four minutes and remove from the heat. Don’t overcook the mushrooms once you add the butter or it may separate.

Garnish with a sprinkle of fresh parsley and enjoy! Well done!

P.S. If you like mushrooms infused with wine, try these sautéed mushrooms with wine and garlic!

Make It Your Own

• Slice the mushrooms instead of halving them. They are really good on burgers or in a grilled cheese sandwich. Reduce the cooking time slightly.
• I love, love, love these with the garlic but if you’re not a fan of garlic, this recipe is still wonderful.
• Add a tablespoon of Worcestershire sauce or soy sauce for extra flavor. These marsala mushrooms are so good!
• Rather have roasted mushrooms? Try delicious roasted mushrooms with balsamic, thyme, and Dijon. You can make roasted mushrooms in your air fryer, too. Try air fryer mushrooms with garlic and shallots.
• For a wonderful mushroom appetizer, you really need to try these wild mushroom crostini with goat cheese.

Make-Ahead Ideas

The raw mushrooms can be cleaned and prepped a day ahead of time. Store in a covered bowl or plastic bag with a couple of paper towels to absorb any moisture.

Storage & Reheating Tips

Cooked mushrooms will keep in the fridge for three to four days, or up to six months in the freezer. Allow them to cool, cover tightly, and refrigerate or freeze. Thaw frozen mushrooms overnight in the fridge, for best results.

To reheat, warm gently in a skillet on the stove. Single portions can be reheated in the microwave. Don’t overheat them.

Leftover Love

These mushrooms are really good leftover. Warm them up in a small frying pan, add a handful of spinach to wilt, and you have the perfect vegetable side dish to go with your scrambled eggs in the morning.

More Mushroom Recipes

Creamy Tuscan Mushrooms

Grilled Portobello Mushrooms (stuffed option!)

Roasted Mushrooms

Coq Au Vin Stuffed Mushrooms Recipe

Recipe

Sautéed Mushrooms (fail-proof method!)

4.54 from 342 votes

By Rachel Gurk

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 6 servings

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Golden brown sautéed mushrooms swimming in a silky garlic butter sauce – these are mushroom perfection. I'll show you how!

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Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 16 ounces white, cremini, or baby bella mushrooms, washed and cut in half (quartered if very large)
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 3 tablespoons unsalted butter (see note)
• ▢ ½ to 1 tablespoon minced garlic, to taste (2–4 medium-sized cloves)
• ▢ 1 tablespoon chopped fresh parsley

Instructions 

• In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.
• Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
• Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
• Remove from heat, stir in parsley and serve immediately.

Notes

• If desired, reduce butter to 1-2 tablespoons.
• Leftover mushrooms can be refrigerated for up to 4 days or frozen for up to 6 months. Reheat gently in a skillet or the microwave.

Video

Nutrition

Serving: 0.5Cup, Calories: 89kcal, Carbohydrates: 3g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 199mg, Potassium: 250mg, Fiber: 1g, Sugar: 2g, Vitamin A: 232IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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