Sautéed Mushrooms swimming in a silky garlic butter sauce…these are mushroom perfection! They are great on steak, chicken, or as a side dish.
My photography studio is upstairs, as many of you know (remember the cherry martini incident?) and there are certain recipes that I’ll finish photographing and end up sitting on the floor eating it right off the set. 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.
This recipe for sautéed mushrooms isn’t a fancy or elaborate one in the process or the difficulty, but it is one that really shines in its simplicity. These mushrooms are perfect on top of a perfectly seared steak, or served along side a juicy chicken breast.
Tip: Try cutting these into slices instead of in half and putting them on burgers or in a grilled cheese sandwich! You may need to reduce cooking time slightly, but otherwise follow the directions the same way.
They’re great on their own, too. I also enjoy these mushrooms leftover. I warm them up in a small frying pan, add a handful of spinach to wilt, and have the perfect vegetable side dish with my scrambled eggs in the morning.
What you need to remember to make these sautéed mushroom really shine is how to sauté the mushrooms in just the right way, which we’re going to talk about. You want to get them nice and golden brown — this is where the flavor comes from! The caramelization of the mushrooms is key! Do not be afraid of turning up the heat!
In order to accomplish a nice sear on these mushrooms, start by sautéing them in olive oil, which has a somewhat higher smoke point. If you use butter at a high heat like this, it could burn. Avocado or grapeseed oil works beautifully, too.
Also important, don’t constantly stir them! Leave them alone! Resist every urge to stir these before the four minutes are up like the recipe directions read.
Tip: I love, love, love these with the garlic, but if you’re not a fan of garlic, this recipe still works well without it.
When they’re nice and golden brown, add butter to create a silky, shiny coating on these mushrooms. They’re completely irresistible. A sprinkling of chopped fresh parsley really adds a nice touch of color and fresh flavor.
Love mushrooms? Try sautéed mushrooms with wine and garlic, marsala roasted mushrooms, or coq au vin stuffed mushrooms! These smothered pork chops with mushrooms are so tender and delicious! Crostini with wild mushrooms and goat cheese are always a crowd-pleaser and so is bacon and mushroom flatbread with shaved asparagus and ricotta.
- 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
- 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.
- 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.
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.