Amazing Sautéed Mushrooms Recipe
Earthy, meaty and flavorful, mushrooms offer a plethora of uses in the kitchen! Learn how to sauté mushrooms to perfection with butter, garlic, shallots, and fresh herbs.
How to Make the Best Amazing Sautéed Mushrooms
Mushrooms are one of the most versatile ingredients in the kitchen, offering an earthy, meaty flavor that works beautifully as a main dish, side, or topping. This simple sautéed mushroom recipe brings out the best in any variety you choose, from everyday cremini and button mushrooms to more exotic options like chanterelles, morels, or porcini.
The secret to perfectly sautéed mushrooms lies in a few key techniques: starting with completely dry mushrooms, giving them enough space in the pan to brown rather than steam, and building layers of flavor with aromatics like shallots, garlic, and fresh herbs. A splash of wine at the end deglazes the pan and adds depth, while optional finishing touches like truffle oil or soy sauce can elevate the dish even further.
Whether you’re serving these mushrooms over pasta, alongside a steak, piled on toast, or simply enjoying them on their own, this recipe delivers rich, satisfying flavor every time. The technique works with any mushroom variety, so feel free to experiment with what’s fresh and available at your local market.
Amazing Sautéed Mushrooms
Earthy, meaty and flavorful, mushrooms offer a plethora of uses in the kitchen! Learn how to sauté mushrooms to perfection with butter, garlic, shallots, and fresh herbs.
Ingredients
Main Ingredients
Optional Additions
Instructions
Preparation
- Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. The key is to start with DRY mushrooms.
- Cut or tear mushrooms to a similar size, roughly ½ inch thick.
Cooking
- Heat oil and butter in a large sauté pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Sauté until just beginning to brown, about 5 minutes.
- Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sautéing until fragrant and mushrooms release their liquid. Cook this off, another 5-7 minutes.
- Add a splash of wine if you like, to deglaze the pan. Cook this off.
- Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness, a little fresh parsley is nice.
Notes
- The key to perfectly sautéed mushrooms is starting with completely dry mushrooms—wet mushrooms will steam instead of brown.
- Don't overcrowd the pan; work in batches if needed to ensure proper browning.
- Use a mix of mushroom varieties for the most complex flavor and texture.
