Sauteed mushrooms are cooked in a hot skillet elevating their earthy and robust flavors with a little help of butter, thyme, garlic, and soy sauce for plenty of savory umami notes throughout.
Why this recipe works
A solid guideline on how to make sauteed mushrooms perfectly each time is something you want to keep on hand. It’s actually quite simple to conquer. A dab of butter, fresh thyme leaves, garlic, and savory soy sauce help elevate these mushrooms into a beautifully fragrant side that graces each main course with every appearance.
Not only can you serve them as a side, but you can easily toss them into rice or risotto like we do in our creamy mushroom risotto recipe, or pair them with hearty pasta such as this mushroom ravioli. Mushrooms lend a ton of flavor to all sorts of dishes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUSHROOMS – Pretty much any kind of mushroom will work well in this recipe. A popular choice for sauteeing is baby bella mushrooms, also known as cremini. Button mushrooms or portobello (mature creminis) are also great options. Baby bella and portobello mushrooms pair really well with the umami soy sauce.
HERBS – Thyme offers lovely earthy flavors to this recipe. For a substitute, try rosemary.
SOY SAUCE – If you aren’t a fan of soy sauce, you can substitute it with balsamic vinegar or red wine vinegar.
How to Make Sautéed Mushrooms
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt butter over medium-high heat in a skillet. Add garlic and cook for one minute.
- Add mushrooms to the skillet and toss to combine. Season with garlic salt and fresh thyme leaves.
- Stir in soy sauce. Cook for 3-4 minutes, stirring occasionally. The mushrooms will release their own liquid and begin to cook down.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat or pop them in the microwave.
Yes, sauteed mushrooms actually do better in the freezer compared to fresh as you cook out quite a bit of their moisture content in the process. To freeze, place them in an air-tight container or large ziptop bag and freeze for up to 3 months.
Truthfully, almost all mushrooms taste divine with this easy mixture and a quick sautee. Anything from baby bella (cremini), portobello, shiitake, oyster, white button, to maitake mushrooms work well here. Do note that the water content in each different kind of mushroom will vary, which means it may take longer to cook them down. Cook them until they are nice and browned.
You’ll know the mushrooms are done sauteeing when they’re lightly browned and tender. This process shouldn’t take long (3-5 minutes) depending on the type of mushroom you use. Mushrooms with a greater water content may take a few extra minutes in the skillet to brown. It’s important to keep the temperature high when cooking mushrooms, but not high enough to burn the butter in the pan. If you cook them too low, they’ll begin to steam leaving them soggy.
In simple terms, no, you don’t need to wash mushrooms before sauteeing them. Typically, store-bought mushrooms don’t need anything more than a quick brush off with a soft bristle toothbrush. Foraged or wild mushrooms may need a little more love. Though you may have heard that you should never rinse mushrooms, they’ll be okay so long as you quickly rinse them under water and dry them off well with a paper towel afterward. You do not want to soak the mushrooms as they’re very porous and will retain a lot of the water, making it difficult to brown them in a pan.
Serving Suggestions
Serve sauteed mushrooms as a side to steak, chicken, pork, and fish or dice them further and toss them into wild rice or pasta dishes. These savory morsels are also delicious folded into omelets and frittatas or served alongside scrambled eggs for breakfast.
We love sauteeing a batch of these mushrooms along with other vegetables like onions and bell peppers to serve as a side dish with extra pops of color and flavor.
Optionally garnish with fresh chopped parsley and parmesan cheese.
More Sauteed Vegetable Recipes
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Sauteed Mushrooms
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces mushrooms sliced
- 1 Tablespoons fresh thyme leaves
- 1 ½ Tablespoons unsalted butter
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon minced garlic
- ½ teaspoon garlic salt
Things You’ll Need
Before You Begin
- Anything from baby bella (cremini), portobello, shiitake, oyster, white button, to maitake mushrooms work well here. Do note that the water content in each different kind of mushroom will vary, which means it may take longer to cook them down. Cook them until they are nice and browned.
- Thyme offers lovely earthy flavors to this recipe. For a substitute, try rosemary.
- If you aren’t a fan of soy sauce, you can substitute it with balsamic vinegar or red wine vinegar.
- You’ll know the mushrooms are done sauteeing when they’re lightly browned and tender. This process shouldn’t take long (3-5 minutes) depending on the type of mushroom you use. Mushrooms with a greater water content may take a few extra minutes in the skillet to brown. It’s important to keep the temperature high when cooking mushrooms, but not high enough to burn the butter in the pan. If you cook them too low, they’ll begin to steam leaving them soggy.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat or pop them in the microwave.
- To freeze, place them in an air-tight container or large ziptop bag and freeze for up to 3 months.
Instructions
- Melt butter over medium-high heat in skillet. Add garlic and cook for one minute.
- Add mushrooms to the skillet and toss to combine. Season with garlic salt and fresh thyme leaves. Stir in soy sauce. Cook for 3-4 minutes, stirring occasionally. The mushrooms will release their own liquid and begin to cook down.
Nutrition
Chef Antoine Davis
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