Introduction

Simple sautéed mushrooms are a quick and flavorful side dish that brings out the rich, earthy taste of fresh mushrooms. With just a few ingredients and easy steps, you can create a delicious addition to any meal.

A white shallow bowl filled with cooked mushrooms that are sliced and browned with a glistening texture, showing a mix of dark brown and light brown colors. Small diced bits of garlic and herbs like thyme are spread evenly throughout the mushrooms, adding specks of green and pale yellow. Fresh thyme sprigs are placed on the white marbled surface below the bowl. The overall look is warm and savory, with a soft shine on the mushrooms' surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms in a single layer. Cook them without stirring for 4-5 minutes until they begin to brown.
Step 2: Flip the mushrooms and cook for another 3-4 minutes, allowing the other side to brown as well.
Step 3: Create a well in the center of the skillet and add the remaining 2 tablespoons of butter along with the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant.
Step 4: Season the mushrooms with salt and black pepper to taste. Reduce heat to medium-low and continue cooking for 4-5 more minutes, stirring occasionally to coat the mushrooms in the garlic butter mixture.
Step 5: Serve immediately, optionally garnished with finely chopped fresh parsley for a touch of color and freshness.

Tips & Variations

Use a mix of mushroom varieties like cremini or shiitake for deeper flavor.
For extra richness, finish with a splash of white wine or a squeeze of lemon juice before serving.
Make sure not to overcrowd the pan to allow the mushrooms to brown properly instead of steaming.
Sprinkle with fresh herbs such as thyme or parsley for added aroma and color.

Storage

Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent them from becoming soggy. Avoid microwaving for best texture.

How to Serve

A close-up view of sliced mushrooms being cooked in a shiny silver pan, with a metal spatula lifting some pieces. The mushrooms have a rich brown color with some golden charred spots, and small green herb bits are sprinkled over them. The pan's handle is silver and visible at the bottom of the image. The background shows a bit of blue cloth and scattered green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, you can use cremini, shiitake, portobello, or a mix of your favorite mushrooms. Different varieties add unique flavors and textures.

How do I prevent mushrooms from becoming soggy?

Cook mushrooms in a single layer without overcrowding the pan to ensure they brown properly. Avoid stirring too often during the initial cooking phase to help them caramelize and release moisture gradually.