If you love quick, tasty sides, this easy sautéed mushrooms recipe is about to become your new favorite. They turn perfectly browned, stay tender, and have a rich, meaty texture that works wonderfully with steak, chicken, pasta, or even a simple piece of toast. This simple mushroom side dish for dinner is quick to make, full of flavor, and never gets soggy.
In this article, I will show you how to make mushrooms golden and tender while keeping their natural, savory bite. I'll share small tips that bring out the best flavor and texture, making it one of the best ways to sauté mushrooms at home.
Whether you are learning how to cook mushrooms without them getting soggy or looking for a quick mushroom recipe for busy nights, this easy sautéed mushrooms recipe is a go-to for any weeknight meal.
These mushrooms pair perfectly with these steak bites, chicken au poivre, greek lemon potatoes, creamed mustard greens, or lemon chicken breasts.
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Ingredients for Easy Sautéed Mushrooms:
Before we start cooking, let's gather everything you need. These simple ingredients come together to make mushrooms tender, perfectly browned, and full of flavor.
- Fresh mushrooms: the main ingredient, gives a meaty, savory texture. In this recipe, I used white mushrooms.
- Olive oil or butter: helps mushrooms brown and adds richness.
- Garlic: adds a fragrant, savory flavor.
- Salt: enhances the natural taste of the mushrooms.
- Black pepper: adds gentle heat and depth.
- Fresh thyme: adds freshness and aroma.
- Dry white wine (optional): adds a light acidity and enhances flavor.
How to Make Sautéed Mushrooms:
Making sautéed mushrooms is easier than you think. Follow these simple steps to get mushrooms that are tender, flavorful, and perfectly browned.
Prepare and Cook the Mushrooms
Wipe the mushrooms gently with a damp cloth or paper towel to remove dirt. Then slice each mushroom to about ½-inch thickness for even cooking. Heat a large pot over medium-high heat. Cook the mushrooms without oil until all their liquid evaporates (about 8-10 minutes).
Add Wine and Deglaze
Pour in the white wine and cook until it's gone.
Brown the Mushrooms
Add butter and oil, stirring for 4-5 minutes until the mushrooms develop brown spots.
add the flavorings
Lower the heat, then add garlic, thyme, salt, and pepper. Stir until the garlic becomes fragrant, about 30 seconds.
Tips for Perfectly Browning Sautéed Mushrooms:
- Use a large hot pan. Make sure your pan is hot before adding mushrooms. A dry, hot skillet can help them brown beautifully without oil for extra depth of flavor. If you're worried about sticking, wipe a tiny bit of oil on the hot pan with a paper towel. This just creates a thin layer on the surface without steaming the mushrooms.
- Cook slowly in a dry pan. Let the mushrooms cook in the hot, dry pan until they release their natural juices. This helps them develop a deep, meaty flavor and perfect browning.
- Use wine to enhance flavor and deglaze. Add a splash of dry white wine toward the end. It brings extra flavor and helps lift any browned bits from the pan, making the mushrooms taste richer.
- Add garlic, thyme, and seasoning late. Garlic cooks quickly, and herbs like thyme can lose flavor if added too early. Add garlic, thyme, salt, and pepper after the mushrooms have started browning. This keeps the flavors fresh and prevents burning.
- Taste and adjust. Mushrooms are versatile. Taste and add a little more salt, pepper, or herbs if needed before serving.
- Customize the seasoning to your taste. You can replace salt with soy sauce, balsamic vinegar, or Worcestershire sauce. Start with a small amount, about ½ tablespoon, and add more gradually until it tastes just right.
Frequently Asked Questions about Sautéed Mushrooms:
Yes! You can use button, cremini, shiitake, or a mix. Just slice larger mushrooms to about ½-inch so they cook evenly.
Not necessarily. Cooking in a dry, hot skillet helps them brown nicely. If you are worried about sticking, you can lightly wipe the pan with a little oil.
Store cooked mushrooms in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
They are perfect with steak, chicken, pasta, mashed potatoes, or even on toast for a quick, flavorful side or topping.
📖 Recipe
Perfectly Browned Sautéed Mushrooms
Equipment
Ingredients
- 1 pound white or brown mushrooms
- ¼ cup dry white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ tablespoon minced garlic
- 1 teaspoon fresh thyme leaves, (loosely packed from about 1 thyme sprig)
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prep the mushrooms. Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Trim off the ends and any woody parts, then slice the mushrooms into about ½-inch pieces so they cook evenly.
- Dry-sauté the mushrooms. Heat a large skillet over medium-high heat. Cook the mushrooms without oil until all their liquid evaporates (about 8-10 minutes), stirring occasionally.
- Deglaze. Pour in the white wine and cook until it's gone.
- Brown the mushrooms. Add butter and oil, stirring for 4-5 minutes until the mushrooms develop brown spots.
- Season. Lower the heat, then add garlic, thyme, salt, and pepper. Stir until the garlic becomes fragrant (about 30 seconds) then remove from the heat.
Notes
- Use a large hot pan. Make sure your pan is hot before adding mushrooms. A dry, hot skillet can help them brown beautifully without oil for extra depth of flavor. If you're worried about sticking, wipe a tiny bit of oil on the hot pan with a paper towel. This just creates a thin layer on the surface without steaming the mushrooms.
- Cook slowly in a dry pan. Let the mushrooms cook slowly in a hot, dry pan, stirring occasionally. Allow them to release their natural juices and keep cooking until the pan dries out again.
- Customize the seasoning to your taste. You can replace salt with soy sauce, balsamic vinegar, or Worcestershire sauce. Start with a small amount, about ½ tablespoon, and add more gradually until it tastes just right.
- Storage. Store cooked mushrooms in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
Rika says
So tasty! I love how easy it is to make, and it pairs wonderfully with steak or pasta.