Rich, buttery, and full of deep, umami-packed flavor, these are the Best Sauteed Mushrooms — they’re bound to take any meal to the next level!
Whether you’re serving them alongside a pan-fried steak, tossing them into seasoned buttered noodles, or eating them straight out of the pan (no judgment!), this recipe is the upgrade your dinner needs.
What to Have Ready
Great mushrooms deserve great companions! These ingredients all come together to bring out the best in your sauteed mushrooms recipe, creating a sauce that clings to every slice. A full list of ingredients with measurements is available in the printable recipe card below.
- Extra Virgin Olive Oil – Oil helps the mushrooms get that perfect golden sear without sticking to the pan.
- Shallot – Shallots add some mild oniony goodness to the dish.
- Fresh Garlic – Mushrooms and garlic are a match made in culinary heaven! Be sure to mince it finely so it’s evenly dispersed.
- Cremini Mushrooms – These meaty, rich, mushrooms hold up well to sauteing and absorb flavors well.
- Unsalted Butter – Butter adds richness and helps create a silky sauce. Using unsalted lets you control the seasoning.
- White Wine – Use this to deglaze the pan and add a subtle acidity that balances the earthy mushrooms. Dry white wines like Sauvignon Blanc and Pinot Grigio work well.
- Worcestershire Sauce – This sauce adds a savory punch of flavor to the mushrooms.
- Dark Brown Sugar – Just a little sugar enhances the natural caramelization of the mushrooms and balances out the acidity.
- Dried Thyme Leaves – This earthy herb is the perfect complement to the mushrooms. You could use fresh thyme if you’d like.
- Dijon Mustard – Dijon adds a touch of tanginess to the sauce.
- Coarse Sea Salt – Salt helps bring out the natural flavors of each ingredient.
- Freshly Ground Black Pepper – Just a bit of pepper adds a little warmth and spice.
Time to Make the Magic Happen
These sauteed mushrooms come together quickly, but their flavor makes them taste like they’ve been simmering for hours.
- Saute the Aromatics. Drizzle olive oil into a preheated pan. Toss in the shallots and let them cook for a minute before adding the garlic.
- Cook the Mushrooms. Stir in the sliced mushrooms, letting them release their moisture before adding the butter. Saute until they develop a golden color.
- Make the Sauce. Add the remaining ingredients. Stir well to coat the mushrooms.
- Simmer and Thicken. Turn down the heat and let the sauce cook down until it’s thick.
- Serve and Enjoy. Serve immediately or keep them warm in the pan until it’s time to serve them.
5S Philosophy 👩🍳
-
- Salt – A pinch of coarse sea salt brings out the mushrooms’ umami and balances the sweetness of the brown sugar.
-
- Seasoning – Dried thyme and black pepper add warmth and depth, giving the sauce complexity.
-
- Sauces – White wine and Worcestershire sauce build layers of flavor, creating a deep, savory glaze.
-
- Swaps – No creminis? Baby bellas or even shiitake mushrooms work great. You can swap white wine for sherry or broth, too.
-
- Senses – The rich aroma fills the kitchen, the mushrooms glisten gorgeously in the pan, and each bite is juicy, earthy, and packed with loads of flavor.
Perfect Pairings
These sauteed mushrooms are the side dish you didn’t know you needed — and they complement nearly any main! Serve them alongside salmon, juicy beefy meals, chicken dishes, or our stuffed baked pork chops and garlic butter pork medallions.
You can also spoon them over creamy mashed potatoes, or mix them into risotto for an extra flavor boost. They also shine as a topping for burgers, sandwiches, and paninis or even as an accompaniment to your morning scramble.
Storage and Freezing
These mushrooms keep well and reheat beautifully, making them perfect for meal prep.
How to Store
Store leftover sauteed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan before serving.
Can I Freeze Sauteed Mushrooms?
Freeze leftovers in a sealed container for up to 3 months. Thaw them in the fridge before reheating them in a skillet.
Top Recipe Questions
It’s best to clean mushrooms by gently wiping them with a damp paper towel or using a mushroom brush rather than washing them under running water. Mushrooms can absorb water quickly, which can make them soggy when you try to saute them. If you must rinse them, do it briefly and dry them thoroughly with paper towels before cooking.
Absolutely! Mushrooms and onions are a great combination. Start the onions first since they take longer to caramelize, then add the mushrooms later so both finish cooking at the same time.
Sauteed mushrooms may turn out soggy if the pan is overcrowded, they’re cooked at too low a temperature, or if salt is added too early. Try using a larger pan, higher heat, and adding salt only toward the end of cooking.
More Savory Side Dishes
If you’re on the search for more savory goodness to balance out your meal, you’ll want to check out these popular sides!
Best Sauteed Mushrooms
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 shallot , sliced thin
- 2 cloves fresh garlic , minced
- 16 ounces cremini mushrooms , sliced
- 2 tablespoons unsalted butter
- ½ cup white wine
- 2 tablespoon Worcestershire sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons dried thyme leaves
- 2 teaspoon Dijon mustard
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat the 2 teaspoons extra virgin olive oil in a large skillet over medium heat. Add the chopped 1 shallot, sautéing for 1 minute. Stir in the minced 2 cloves fresh garlic, sauteing for another minute.
- Add the sliced 16 ounces cremini mushrooms and, allowing them to sweat out liquid for approximately 5 minutes, then add the 2 tablespoons unsalted butter, sauteing for another 2-3 minutes. Pour in the ½ cup white wine, 2 tablespoon Worcestershire sauce, 2 tablespoons dark brown sugar, 2 teaspoons dried thyme leaves, 2 teaspoon Dijon mustard, ½ teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper.
- Reduce to low heat and simmer for 10 minutes, until the sauce reduces and thickens. Keep warm until you are ready to serve.
- If you've tried this recipe, come back and let is know how it was in the comments or star ratings.
Nutrition
