Easy Sauteed Mushrooms
Easy Sauteed Mushrooms

These Sauteed Mushrooms are an absolutely delicious, super easy side dish to spice up any dinner with very little effort.

In this recipe

  • Sautéed mushrooms are so delicious
  • No need for fancy mushrooms
  • Tips and tricks for the best sautéed mushrooms
  • Ways to make mushrooms even more delicious
  • How to serve these mushrooms

When I first made sautéed mushrooms, I hovered over the pan and ate one at a time. Before I knew it, I had done half of them. They are so delicious.

And easy too – cook sliced ​​white button mushrooms or cremini mushrooms in an oiled pan until they start to soften and release their juices. From there, add shallots, butter, fresh thyme, salt, and black pepper and continue to sauté until pleasantly tender. Serve them however you like, be it as an accompaniment to a vegetarian dinner, over a grilled ribeye, or countless other ways.

Sautéed mushrooms are so delicious

These shrooms have an earthy flavor and meaty texture, not to mention a healthy dose of umami, which is part of what makes them so addicting. They’re also like little sponges, soaking up all the wonderful flavors in the pan.

In this case, the fragrant combination of thyme and shallots cooked in butter. A hint of vinegar at the end gives it just the right acidity to bring the dish together.

No need for fancy mushrooms

Part of the appeal of this recipe is that it doesn’t call for fancy, collected, wild, or exotic mushrooms. No, this is done with garden mushrooms, either white button mushrooms or creminis, also called brown button mushrooms or baby bellas. And why not? It just takes a little tender loving care to turn inexpensive mushrooms into pure magic.

That being said, you can certainly mix it up by replacing some of the buttons or creminis with other mushrooms, such as. B. chanterelles, shiitake, oyster mushrooms or maitakes.

Tips and tricks for the best sautéed mushrooms

Here are some tips and tricks for shopping, preparing, and cooking mushrooms:

  • When buying mushrooms, look for smooth, fresh, unblemished caps that are plump and not dried out or slimy. I recommend buying whole mushrooms rather than pre-sliced, but if you need the shortcut to cooking, go for it.
  • Give the mushrooms a quick clean. There is some debate as to the best way to clean mushrooms. Use water or never use water. I recommend throwing them in a colander and rinsing them under cold water, using your thumbs to remove dirt.
  • Don’t overfill the pan. For a pound of mushrooms, use a pan that is at least 12 inches. This gives the mushrooms enough room to cook properly so they sauté instead of steaming – they turn brown and crispy-tender.
  • Be a little patient. If you fry mushrooms, you will see how they transform in the pan. At first they soften a little. Then they will release their juices. No panic! The juice will evaporate as the mushrooms turn brown. To get the best result, it’s best not to rush it.

Ways to make mushrooms even more delicious

There are many ways to play with this recipe, and that’s half the fun of home cooking. Here are a few ideas to get you started:

  • Use chives, chervil or parsley instead of fresh thyme.
  • When the mushrooms are almost done, add a splash of wine or sherry and cook for another minute or two.
  • If you’re a garlic fan, add a chopped clove along with the shallots.
  • Use lemon juice instead of vinegar.
  • Add a pinch of crushed red pepper flakes for a heat boost.
  • Stir in a spoonful of crème fraîche or sour cream once the mushrooms are done cooking.
  • Top the sautéed mushrooms with Parmesan or another hard cheese.
  • Add a teaspoon or two of white miso paste at the end for a double dose of umami.

How to serve these mushrooms

This is a very versatile dish that can be served in countless ways. It’s easiest to serve as a simple side dish with fried chicken or roast beef. Here are a ton of other ways to enjoy them:

  • As a hamburger topping together with melted Havarti.
  • Spoon into crostini topped with goat cheese for an appetizer or light lunch.
  • Mix with cooked pasta and grated parmesan.
  • Add to your favorite grain bowl along with other cooked veggies and a soft-boiled egg.
  • On grilled steak, chicken paillard or roasted salmon.
  • Sprinkle over a pizza as soon as it comes out of the oven.
  • Add to an omelet with plenty of black pepper.
  • Use it as the “meat” in your veggie or vegan sandwich.

mushroom for days

  • Classic stuffed mushrooms
  • Marsala Glazed Mushrooms
  • mushroomcreamsoup
  • sautéed chard with shiitake mushrooms
  • Creamy beans and mushrooms

Lightly sautéed mushrooms

preparation time
12 minutes

cooking time
10 mins

total time
22 minutes

4 servings

Having Trouble Finding Cremini Mushrooms? They are sometimes referred to as baby bellas or brown mushrooms.


  • 1 pound white button or cremini mushrooms

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons chopped shallots

  • 2 teaspoons finely chopped fresh thyme

  • 1 tablespoon salted butter

  • 1/2 teaspoon kosher salt, plus more to taste

  • 1/4 heaped teaspoon freshly ground black pepper, plus more to taste

  • 1 teaspoon red wine vinegar


  1. Prepare mushrooms:

    Place the mushrooms in a colander and rinse under cold running water, using your thumbs to remove dirt.

    Cut off the tough end of the stems. Cut the mushrooms into 1/3 inch slices.

  2. Cooking mushrooms:

    Place a large skillet (at least 12 inches) over high heat. When the pan is hot, add the olive oil. When the olive oil is hot, curling but not smoking, add the mushrooms. Sauté until the mushrooms release their liquid and most of it is cooked off, 4 to 5 minutes. The mushrooms should still be moist and tender.

  3. Finish cooking mushrooms:

    Add shallots, thyme, butter, salt and black pepper. Reduce the heat to medium and continue sautéing a few minutes, until the shallot is translucent, the butter is melted and the mushrooms are fleshy and tender but not overly soft. Add the vinegar and stir well.

    Taste and add more salt and black pepper if needed. Serve warm.

    Nothing beats sautéed mushrooms hot out of the pan. They are still quite tasty a day or two after making them. Cool them and gently heat them in a pan over medium heat without oil. You can also freeze them in a freezer-friendly bag or container. They can be kept for up to 1 month. Simply defrost and heat in a pan.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!