Sauteed Mushrooms

These sauteed mushrooms come out deeply flavorful, perfectly golden, and coated in a thin buttery garlic glaze. They’re easy to make, ready in 20 minutes, and add that earthy, savory depth to almost any main – steak, chicken, or even piled onto a burger.

Mushrooms are one of those ingredients I never get tired of experimenting with. I’ve sauteed, roasted, and marinated them, then sauteed again using completely different techniques: the classic oil-first method, dry-sauteing with no fat, and water-steaming approach. One method kept giving me the color, texture, and deeply savory taste I was after, even when I swapped fresh mushrooms for frozen straight out of the bag. That’s the method I’ve stuck with ever since, and the one I’m sharing here.

If you’re anything like me and love quick side dishes, chances are you’ll like my sauteed broccolini, cauliflower rice, or green beans Almondine just as much. When the stovetop is already busy, roasted cauliflower or roasted potatoes are usually where I turn instead. But when I want that savory, umami-rich side, mushrooms still win.

Which Mushrooms Are Best for Sauteing?

Grabbing the right mushrooms at the store is where this whole recipe actually starts, and thankfully, it’s hard to get wrong.

Button, white, or champignon mushrooms – don’t let the names confuse you, they’re all the same mushroom, just labeled differently depending on where you shop. They’re mild, classic, affordable, and probably the easiest variety to find in almost any grocery store.

Cremini – also called brown, Swiss brown, baby Bella or chestnut mushrooms – are another source of confusion: they are the same species as white button mushrooms, just a brown variety typically picked a little later. I like them for their slightly firmer texture and deeper, earthier flavor.

Portobello mushrooms take that richness another step further. And, as you’ve probably guessed by now, they’re the same cremini mushrooms simply left to grow to full maturity. That extra time gives them a denser, meatier texture and a deeper, more robust umami flavor. Even so, I stick with cremini or button for this recipe – smaller slices hold their shape better in the skillet and, honestly, look much prettier on a plate.

Whichever variety you choose, both fresh and frozen mushrooms work well here, so I use whatever I have on hand.

Once you’ve picked your mushrooms, the seasoning is what decides whether they end up tasting simply buttery or something deeper and more savory.

Best Seasoning for Sauteed Mushrooms

Sauteed mushrooms already have plenty of character on their own, so I prefer not to bury them under a long list of seasonings. A few classic pairings are all it takes to pop their flavor even more.

• Garlic is almost non-negotiable for me here. Fresh minced garlic gives the mushrooms that warm, savory aroma I want, while garlic powder works perfectly well as a backup if that’s what you have – use about ⅛ tsp in place of 1 fresh clove.
• Thyme has that slightly earthy, woodsy flavor that seems made for mushrooms. I usually use dried thyme because it’s always in my cupboard, but fresh is lovely too – use roughly three times as much fresh thyme leaves, since drying concentrates the flavor. Rosemary is my first swap if thyme has mysteriously disappeared from the spice drawer, but I use a little less because its piney flavor is much more assertive and can easily take over.
• Black pepper brings just a little warmth without turning the dish spicy.
• Soy sauce is technically optional, but this is the one ingredient I’d really encourage you not to skip. It adds not only saltiness, but another layer of umami, which makes the sauteed mushrooms taste noticeably more mushroomy. Tamari is the easiest 1:1 substitute, especially if you need a gluten-free option. If you leave it out completely, just season the mushrooms with salt instead.

With the mushrooms and seasoning sorted, the last thing standing between you and a hot skillet is getting the mushrooms cleaned and sliced the right way.

How to Prepare Mushrooms for Sauteing

Grit is normal here – mushrooms grow in soil after all – but a little care goes a long way. I keep it simple: clean only as much as they need, then slice them thick enough to survive the skillet.

If they’re only lightly dirty, a damp paper towel or mushroom brush is usually all I need to wipe them clean. If they’re visibly dirtier, a quick rinse under cold water is absolutely fine too – just shake off the excess and pat them lightly with a towel. There’s no need to get them bone dry. You simply don’t want to carry a lot of extra water into the skillet, because that only means waiting longer before the mushrooms can start browning.

Once they’re clean, slicing comes next. I cut mine about ¼ inch (0.5 cm) thick – thin enough to cook through quickly, thick enough that they still have some bite once they’re glazed. Go thinner, and they shrink down to almost nothing in the pan. Go thicker, and you’re waiting around longer for the centers to cook through.

Clean and sliced – that’s all the prep this easy sauteed mushrooms recipe asks for. The rest of the work happens in the skillet.

How to Saute Mushrooms

This is the part where the method actually earns its keep, and it starts by breaking the usual rule that fat goes in first.

Dry-saute the mushrooms. Most sauteed mushroom recipes start the traditional way: heat butter or oil in the skillet, then add the mushrooms. I did that for years too, until I noticed mushrooms have one annoying habit – raw, they’re full of tiny air pockets that act almost like a sponge, so the fat can disappear into them almost as fast as you pour it in.

Somewhere along the way, a workaround caught on: skip the fat at first and add a splash of water instead, so the mushrooms soften and those air pockets collapse before the butter ever goes in. It works, but it never quite sat right with me, mostly because mushrooms are already close to 90% water on their own. Why pour more in when all they really need is a chance to release what’s already there?

That’s what won me over to dry-sauteing. Just mushrooms, a hot dry skillet, and a few minutes to let their own moisture cook out – no fat, no water, nothing extra. As that liquid evaporates, the air pockets inside the mushrooms collapse, so they’re far less eager to soak up all the butter that comes next. For me, it’s the best of both worlds – faster, better browning without the sogginess, and a more concentrated mushroom flavor instead of diluted one.

Build the aromatic base. Once the mushrooms are properly browned, that’s when I finally let garlic near the skillet. Raw garlic dropped into a hot pan too soon turns bitter and dark almost before you notice, usually right around the moment you glance away to grab something off the counter. Thirty seconds in that residual heat is enough to get it fragrant without tipping into burnt.

Then comes my favorite little finishing trick – soy sauce. I add it with the black pepper and toss everything for another minute or so. At first, it looks a little saucy, but that’s not where I stop. I keep tossing until almost all of the liquid has evaporated and what’s left is a thin, glossy coating clinging to the mushrooms. You shouldn’t see sauce sitting at the bottom of the skillet – all that savory, garlicky goodness should be on the sauteed mushrooms where it belongs.

From here, there are just a few small things worth keeping in mind to help the mushrooms cook just the way you want them.

Tips for the Best Sauteed Mushrooms

A few more tips I’ve picked up from making these sauteed mushrooms often enough to notice what helps:

• Give them enough room. A large skillet really helps here. The mushrooms can look ridiculously crowded when they first go in – they shrink a lot, so that part doesn’t worry me. What matters is that once their moisture has cooked away, there’s enough room for plenty of them to sit against the hot surface and actually brown. If they’re still piled on top of each other at that stage, the skillet is probably too small.
• Resist the urge to keep stirring. During the dry-saute, I stir occasionally so the mushrooms cook evenly and their moisture can escape. But once the butter goes in and it’s time to brown, I spread them out and leave them alone for a few minutes instead – that direct contact with the hot skillet is what actually creates the browning, and stirring too often just breaks it before it has a chance to happen.
• Skip the thawing. If frozen mushrooms are what you’re using, they go straight from the freezer into the hot dry skillet. They release more liquid than fresh ones, so I just give them a couple extra minutes and wait until the pan is dry again before adding the butter. Once that moisture is gone, they brown just as beautifully as fresh ones.

All that’s left now is deciding what these sauteed mushrooms end up sitting next to on the plate.

What to Serve With Sauteed Mushrooms

These garlic butter mushrooms don’t stick to one spot on my plate – they’ve ended up next to almost everything I cook, breakfast included.

Sauteed mushrooms for steak are probably the most obvious pairing, and for good reason. That deep mushroom flavor sits naturally alongside seared beef, and the buttery garlic glaze makes the whole plate feel a little more indulgent.

Chicken is where I use them most often at home. They’re lovely alongside baked chicken drumsticks, chicken piccata, or my one-pan chicken and potatoes. With something bright and tangy like piccata, the mushrooms add a richer contrast; with something simply roasted or baked, they bring in the depth the plate might otherwise be missing.

For a bigger spread, a few simple sides round dinner out. Roasted potatoes, a skillet of bacon pasta or creamy gnocchi, plain rice or fried rice – anything a little starchy holds its own against that glaze.

And I definitely don’t keep these sauteed mushrooms for dinner only. Add them to an omelette, pile them onto toast, tuck them into a burger, or scatter them over pizza the next day – which is exactly why it’s worth knowing how to store them properly.

Storing & Reheating Tips

Sauteed mushrooms keep well enough that I’m always happy to save the leftovers. They’ll hold in an airtight container in the fridge for 3-4 days, although mine rarely make it past day two before they disappear.

Freezing works too. Just spread them out on a tray first, then transfer to a freezer bag once frozen, otherwise you may end up chiseling one giant mushroom block apart later. They’ll keep well for about 2-3 months.

When you’re ready for another mushroomy treat, toss them into a hot skillet for a few minutes to warm through and bring some of that glossy texture back. And when time is short, the microwave is our best friend as always – just expect the mushrooms to come out a little softer.

All that’s left now is to heat the skillet, and in 20 minutes you’ll have a side dish that upgrades whatever’s already on the plate.

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Sauteed Mushrooms

Learn the best way to make sauteed mushrooms – golden, umami-rich, and finished with a glossy garlic-butter coating. Perfect for any night – try them tonight!

Prep: 8 mins

Cook: 12 mins

Total: 20 mins

Servings: 2

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Equipment

• Large Skillet
• Knife
• Cutting Board
• Paper Towels or Mushroom Brush
• Measuring Spoons
• Spatula or Spoon

Ingredients

Servings

−+

Units

• Mushrooms(button/white/champignon, cremini/brown/Swiss brown/chestnut, or portobello; fresh or frozen)1 lb
• Unsalted Butter2 tbsp
• Garlic(minced)1 clove
• Soy Sauce(optional but highly recommended)2 tsp
• Dry Thyme(or use three times as much fresh thyme leaves)¼ tsp
• Black Pepper⅛ tsp
• Fresh Parsley(chopped, optional for garnish)2 tsp
• Fresh Chives(chopped, optional for garnish)1 tsp

Instructions

Cook Mode

1. Wipe mushrooms clean with a damp paper towel or mushroom brush. If they’re visibly dirtier, rinse briefly under cold water, shake off the excess, and pat lightly with a towel. Slice into roughly ¼ inch pieces.
2. Warma large skillet over medium-high heat, add the sliced mushrooms and cook, stirring occasionally, until they have released their moisture and all visible liquid has evaporated, about 5-6 minutes for fresh mushrooms or 7-8 minutes forfrozen (no need to thaw frozen mushrooms first).
3. Add half of the butter and toss until the mushrooms are lightly coated. Spread them into an even layer and let them cook undisturbed for about 3 minutes to brown on the bottom, then toss to redistribute.
4. Reduce the heat to medium. Push the mushrooms to the sides of the skillet. Add the remaining butter, garlic, and thyme. Cook, stirring, for about 30 seconds, just until fragrant.
5. Add the soy sauce and black pepper. Toss continuously for about 1 minute, until the liquid has almost completely evaporated and coats the mushrooms in a thin, glossy glaze.
6. Remove the skillet from the heat. Sprinkle with parsley and chives if using, and serve immediately.

Notes

• Use a large skillet and give the mushrooms room to sit in a single layer once their liquid cooks off – overcrowding traps steam and keeps them from browning.
• Wait until the mushrooms’ liquid has completely cooked away before adding the butter. Once the skillet is dry again, that’s your cue that they’re ready to brown.
• Dried thyme can be replaced with about three times as much fresh thyme. Rosemary also works, but I’d use less because its flavor is much more assertive.
• No soy sauce on hand? Swap in tamari for a gluten-free option. If you skip the soy sauce, season with salt to taste instead.

Nutrition Information

Serving Size: 114 g

PER SERVING	AVG. QTY*	%DV**
Calories	175 kcal	9%
Protein	7.7 g	15%
Fat	11.5 g	18%
Saturated	7.1 g	36%
Unsaturated	3.9 g	10%
Trans	0.5 g
Carbohydrate	10.2 g	3%
Dietary Fiber	4.3 g	17%
Sugars	0.1 g	0%
Sodium	306 mg	13%
Cholesterol	30 mg	10%

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.

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Keywords:

• Dinner
• Side Dish
• Vegetable
• Vegetarian
• Healthy
• Quick and Easy

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