Simply perfect and impressive
It never ceases to amaze me when something so simple can taste SO incredible.
Sautéed mushrooms are perfect proof of that.
Cooking them low and slow in a bit of butter and garlic completely transforms them. You get deep, rich flavor for only a little work.
And you can use whatever kind of fresh mushrooms you find at the grocery store.
But don’t rush the process! It’s easy, but it takes just a little bit of time to get a smooth texture that matches that savory flavor.
These are perfect for topping steaks (like this filet mignon or air fryer steak), adding some meaty texture to a chopped kale salad, or just serving up as a quick and easy side dish.
Even those who swear they hate mushrooms might find themselves coming back for more of this recipe, becoming funghi lovers in the process.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Garlic. Minced garlic is essential for these mushrooms. Avoid subbing in garlic powder or garlic salt if at all possible.
- Oil. Either olive oil or avocado oil can be used here.
- Butter. Be sure to get salted butter for the most flavor. Unsalted works, but you’ll need to add additional salt at the end.
- Mushrooms. While white button mushrooms were used in this recipe, you can really sub in any type. Portobello mushrooms, baby Bellas, shiitake mushrooms, cremini mushrooms, or other varieties are all delicious. Avoid dried or canned mushrooms.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Add mushrooms to the skillet.
Clean the mushrooms with a damp paper towel—avoid rinsing so they don’t absorb water.
Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the sliced mushrooms in a single layer. Cook undisturbed for 4-5 minutes, flip, and continue cooking for another 3-4 minutes until browned.
Add the butter and garlic.
Use a spatula or wooden spoon to move all of the mushrooms to the edge of the pan, leaving a round well in the middle.
Add the last 2 tablespoons of butter along with the garlic. Sauté these two ingredients for about 30 seconds, until you can smell the garlic.
Add the salt and pepper to taste and stir everything together.
Simmer and serve.
Reduce the heat to medium-low. Continue cooking the mushrooms for an additional 4 to 5 minutes. Be sure to stir occasionally to keep them from burning.
When they’re ready, sprinkle with fresh parsley, if desired, and serve immediately.
FAQs
The best way to sauté mushrooms is over lower heat for a longer period of time. Rushing the process will result in rubbery and unappetizing mushrooms. While you can season them in a variety of ways, they are absolutely delicious with butter, garlic, salt, and black pepper.
The short answer is… everything! Sautéed mushrooms can make just about any dish better. Try them in pasta, on protein like chicken breast, pork chops, pork tenderloin, or steak, in salads, or just as a simple side dish.
Keep leftover mushrooms in an airtight container in the refrigerator for up to 4 to 5 days. For the best results, warm the mushrooms back up in a skillet over medium heat.
What to serve with it?
These mushrooms will make just about any recipe better!
Mushrooms are the perfect complement to a main dish. Top red meat like Filet Mignon or Air Fryer Steak, or stick with a leaner option like Spatchcock Chicken or Air Fryer Boneless Chicken Thighs.
Take your topping game up a notch with these Air Fryer Burgers
Or, add them to favorite side dishes like Green Bean Casserole or Sautéed Spinach.
They make a great side as is, too!
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Simple Sautéed Mushrooms
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Ingredients
- 1 tablespoon oil olive or avocado
- 3 tablespoons butter salted
- 16 ounces mushrooms white, sliced
- 2 cloves garlic finely minced
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Add oil and 1 tablespoon butter to a large skillet over medium-high heat. Once butter is melted, add the sliced mushrooms in a single layer and cook for 4-5 minutes without moving. Flip them over and continue cooking for another 3-4 minutes.1 tablespoon oil, 16 ounces mushrooms
- Make a well in the center and add remaining 2 tablespoons butter and garlic. Saute for 30 seconds, or until garlic is fragrant. Add salt and pepper, to taste, reduce heat to medium-low, and continue cooking the mushrooms for another 4-5 minutes, stirring occasionally.2 cloves garlic, ½ teaspoon salt, ¼ teaspoon black pepper
- Serve immediately with a sprinkle of finely chopped fresh parsley, if desired. Enjoy!
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Video
Notes
- Slicing: Be sure to slice your mushrooms thick enough so they won’t break down during cooking.
- Fresh: Frozen or canned mushrooms won’t be as good in this recipe.
- Simmer: Don’t speed up the cooking process. Keep it low and slow for the best flavor!
- Mushroom: You can use different types of mushrooms in this recipe, or opt for a variety at the same time!
- Seasonings: All you really need is garlic, salt, and pepper, but you can add your favorite spices or fresh herbs for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mushroom Recipes
Mushrooms are deceptively delicious, and these recipes prove it.
