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30 30 Minutes or Less GF Gluten-Free VG Vegetarian

Sautéed Mushrooms (the BEST method!)

4.51
/5
15 mins
114 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 07/06/2022Updated: 07/06/2022

This post may contain affiliate links. Please read my disclosure policy.

Mushrooms, text overlay reads "the best sautéed mushrooms."
Mushrooms, text overlay reads "sautéed mushrooms - the best method."
Mushrooms, text overlay reads "sautéed mushrooms - the best method."
Mushrooms, text overlay reads "the best sautéed mushrooms."
Sautéed Mushrooms swimming in a silky garlic butter sauce...these are mushroom perfection! They are great on steak, chicken, or as a side dish.

Golden brown sautéed mushrooms swimming in a silky garlic butter sauce – these are mushroom perfection! It’s easy to make the best sautéed mushrooms.

Recipe Overview

Why you’ll love it: This method ensures that your mushrooms will be tasty and delicious every time!

How long it takes: 15 minutes
Equipment you’ll need: large skillet
Servings: 6

Sautéed mushroom on a fork.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 How To Clean Mushrooms
  • 5 How To Make The Best Mushrooms
  • 6 FAQs
  • 7 Make It Your Own
  • 8 Make-Ahead Ideas
  • 9 Storage & Reheating Tips
  • 10 Leftover Love
  • 11 More Mushroom Recipes
  • 12 Get the Recipe: Sautéed Mushrooms (the BEST method!)

My photography studio is upstairs, as many of you know (remember the cherry martini incident?), and there are certain recipes that never make it back into my kitchen. I finish photographing them and end up sitting on the floor and polishing them off.

These mushrooms are one of those recipes. I couldn’t stop plucking them 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

What makes these simple sautéed mushrooms really shine? It’s all in the method. You have to sauté the mushrooms in just the right way. I’ll walk you through it but don’t worry, it’s not complicated or tricky. It’s just one trick which is what we’re going to talk about.

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.

Let’s get started on the recipe. I’ll give you helpful tips and you’ll be on your way to the best sautéed mushrooms you’ve ever had.

Mushrooms in a bowl with garlic butter and parsley.

As always, you’ll find the printable recipe card near the end of the post, with complete instructions, measurements, and nutrition information.

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.
Ingredients needed for recipe including mushrooms and garlic.

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.

Halved mushrooms in a skillet.

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.

Mushrooms in skillet.

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!

Butter, unmelted, in a pan with mushrooms.

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.

Sautéed mushrooms and melted butter in a pan.

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

Cooked mushrooms swimming in garlic and parsley.

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

FAQs

What is the healthiest way to cook mushrooms?

Scientific research informs us that the healthiest way to cook mushrooms is to grill, roast, or microwave them. Nutrients may leach out of the mushrooms into the oil or water that’s used when you fry or boil them.
However, I would guess that since we are actually eating the oil and butter that the mushrooms are fried in, we would get the nutrients one way or the other, right? That’s my unscientific opinion.
What’s more, if the mushrooms taste great, you’ll tend to eat more. Mushrooms are good for you so if you eat more, you’ll get more nutrients. Yaaay!

How do you sauté mushrooms without them getting watery?

Great question! They do tend to become watery. Make sure you don’t soak them in water when you clean them because mushrooms tend to absorb water quickly. Searing the mushrooms undisturbed over high heat reduces the amount of liquid that seeps out. It evaporates!

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.
Overhead view of mushrooms in a large white bowl.

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 Portobella Mushrooms with Spinach and Cheese

Roasted Mushrooms

Coq Au Vin Stuffed Mushrooms Recipe

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Perfectly sautéed mushrooms with garlic and parsley.
Recipe

Get the Recipe: Sautéed Mushrooms (the BEST method!)

4.51 from 316 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
Golden brown sautéed mushrooms swimming in a silky garlic butter sauce – these are mushroom perfection. I'll show you how!

Ingredients

  • 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

  • Serving size: ½ cup.
  • 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.

Nutrition Information

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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. L Gray says

    March 16, 2022 at 1:46 pm

    Great mushrooms as a side or on top. Good taste.

    Reply
    • Rachel Gurk says

      March 27, 2022 at 10:32 am

      Thanks so much!

      Reply
  2. Dee says

    March 14, 2022 at 7:51 pm

    5 stars
    Fantastic recipe.

    Reply
    • Rachel Gurk says

      March 16, 2022 at 12:12 pm

      Thanks so much, Dee!

      Reply
  3. Gabi says

    October 2, 2021 at 2:34 am

    5 stars
    Just wanted to say that I came across this recipe months ago as a novice cook with a goal to improve my cooking skills during the pandemic and I have since made it countless times! The mushrooms always come out perfect and I have gotten so many compliments. I really appreciate how you broke down the time and heat level for each step–a lot of recipes skip details like these, which makes it harder for newer cooks like me!

    Reply
    • Rachel Gurk says

      October 2, 2021 at 3:33 pm

      Ahhh your comment means everything to me! Thank you so much for taking the time to tell me. I’m so happy that this recipe simplified things for you! Happy cooking!

      Reply
  4. Shoba says

    August 21, 2021 at 6:01 pm

    5 stars
    This is probably one of the best – and easiest – mushroom recipes I have ever made. Mouth wateringly delicious.
    Thank you, Rachel

    Reply
    • Rachel Gurk says

      August 22, 2021 at 12:45 pm

      So glad to hear that! Thank you for taking the time to leave a review, it truly means so much to me!

      Reply
  5. Tom says

    July 27, 2021 at 10:36 am

    5 stars
    Until you posted this recipe, I’ve never come across one for sautéed mushroom that was really impressive. I served them with a couple of filet mignons and they were really delicious! Thank you for sharing!

    Tom

    Reply
    • Rachel Gurk says

      July 30, 2021 at 2:55 pm

      Thank you SO much! I’m really glad you liked them! The high heat start and not over-stirring really makes a big difference in them.

      Reply
  6. Jo says

    May 13, 2021 at 11:01 pm

    First time commenting on a recipe but I just had to. These mushrooms are the absolute best! Thank you so much!! Much love from Brisbane, Australia 

    Reply
    • Rachel Gurk says

      May 18, 2021 at 4:42 pm

      I’m honored! Thanks for taking the time to leave a comment!

      Reply
  7. Joe Lee says

    May 12, 2021 at 4:33 pm

    I like to add some mustard with the wine.

    Reply
    • Rachel Gurk says

      May 18, 2021 at 4:44 pm

      Great addition!

      Reply
  8. Ray says

    April 7, 2021 at 6:55 pm

    Hi Rachel,
    I ended up with a 2.5lb. carton of white mushrooms after Easter. I was going to make beef stroganoff, but recalled your mushroom side. Since it was such a nice evening here, I decided to grill a London Broil and make your mushroom side, along with a baked potato. The mushroom side, made as directed was out of this world! I should have saved this dinner for a State Dinner – ha!
    Thanks for the work you do. Everyone should make this soon.

    Reply
    • Rachel Gurk says

      April 9, 2021 at 11:38 am

      Thank you so much for the kind comment! That sounds like an amazing meal!

      Reply
  9. Nancy says

    February 24, 2021 at 5:08 am

    yummy recipe…

    Reply
    • Rachel Gurk says

      February 27, 2021 at 11:39 am

      Thanks so much!

      Reply
  10. Ann Amaram says

    January 24, 2021 at 10:55 pm

    Just saw the recipe. I like it because it is easy to make . Am yet to make it. I love to cook.

    Reply
    • Rachel Gurk says

      January 25, 2021 at 1:24 pm

      So glad to hear it, Ann! I hope you love the mushrooms!

      Reply
  11. Brenda Walters says

    January 24, 2021 at 7:55 pm

    Would this be good with shivered almonds?

    Reply
    • Rachel Gurk says

      January 25, 2021 at 1:27 pm

      I bet it would be!

      Reply
  12. Sheri says

    January 16, 2021 at 2:10 pm

    What if I don’t have olive oil, can I have use canola oil?

    Reply
    • Rachel Gurk says

      January 16, 2021 at 3:12 pm

      It will affect the flavor slightly, but most of the flavor comes from the garlic and the butter. Should work fine!

      Reply
  13. Amy says

    January 2, 2021 at 2:21 am

    I’ve made this a couple of times and it is really good. The grocery store was out of shallots this time so had to use onion instead.

    Reply
    • Rachel Gurk says

      January 2, 2021 at 11:52 am

      So glad you like them! Thanks for taking the time to leave a comment! I don’t actually put shallots or onions in mine. :)

      Reply
  14. Jen says

    January 2, 2021 at 12:16 am

    Made exactly as written and they came out amazing. Thank you, thank you, thank you! I am not good at cooking and this recipe was easy to follow and *delicious*. I’ll never make mushrooms any other way. 

    Reply
    • Rachel Gurk says

      January 2, 2021 at 11:52 am

      I’m so glad to hear it! This comment made my day!

      Reply
      • Maureen Boland says

        June 21, 2021 at 8:24 am

        Would LOVE to try this. But google ads are covering the directions. So useless to me.

        Reply
        • Rachel Gurk says

          June 21, 2021 at 9:35 am

          Hi Maureen, I’m so sorry to hear that! We just redesigned the site to make it more user-friendly, and we’ve been working really hard on it but there have been some bumps along the way. Would you be willing to share what browser you’re using and if you were on a mobile device or a computer? It would be so helpful so we can make sure to clear it up for other users who may be experiencing the same.

          Reply
  15. Wendy says

    December 26, 2020 at 8:03 am

    This recipe is simple and Amazing! Made them  to go with prime rib and the family couldn’t say enough about them. I used large white button shrooms and followed the recipe. Thank you! 

    Reply
    • Rachel Gurk says

      December 26, 2020 at 9:36 am

      I’m glad you liked them! I bet they were amazing with prime rib. Thanks for taking the time to leave a comment!

      Reply
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