Simple Sautéed Mushrooms Recipe
These simple Sauteed Mushrooms can transform even the humblest of meals into a feast! Quick and easy, they are full of nutrients and make ordinary dishes shine!
How to Make the Best Simple Sautéed Mushrooms
Sautéed mushrooms are one of those simple side dishes that can elevate just about any meal. Whether you’re serving them alongside a perfectly grilled steak, tossing them with pasta, or piling them on top of crusty toast, these simple sautéed mushrooms bring earthy, savory goodness to the table with minimal effort.
The secret to restaurant-quality sautéed mushrooms lies in a few key techniques: starting with dry mushrooms, using a combination of butter and olive oil for the best flavor and browning, and not crowding the pan. This allows the mushrooms to develop that beautiful golden-brown color and concentrated flavor rather than steaming in their own liquid.
Feel free to experiment with different mushroom varieties—cremini and button mushrooms are widely available and delicious, but mixing in some shiitake, oyster, or even wild mushrooms like chanterelles takes this dish to the next level. A splash of wine and a drizzle of truffle oil are optional but highly recommended for special occasions.
Simple Sautéed Mushrooms
These simple Sauteed Mushrooms can transform even the humblest of meals into a feast! Quick and easy, they are full of nutrients and make ordinary dishes shine!
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, then 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 dry mushrooms—wet mushrooms will steam instead of brown.
- Don't overcrowd the pan; cook in batches if necessary to achieve good browning.
- A splash of wine adds depth but is completely optional.
