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GET IT NOWMy Sauteed Mushrooms Recipe Is Buttery, Garlicky, And Caramelized
These are the sauteed mushrooms I serve with everything. Even if you’ve cooked a version of them before, I think you’ll love my method. Here’s why it’s a little different and absolutely my favorite:
- Buttery, garlicky, umami, and savory flavor – Sauteing them plain is already flavorful and that’s what I’ve seen most recipes do, but mine adds butter and garlic for extra flavor.
- Browned and caramelized, but juicy – Unlike oven roasted mushrooms that I love in their own way, this sauteed mushrooms recipe gets you extra browning and caramelization, while a secret ingredient keeps them juicy. But there’s a trick to get that perfect texture — see my tips below!
- Looks fancy, but so easy – You need just 5 simple ingredients, plus salt & pepper, and 20 minutes. You can also combine this technique with caramelized onions.
- Goes with everything – I make these sauteed mushrooms for steak, for omelettes, for a healthy side on their own, and more. They work with so many dishes!
I’ve tested cooking these in several different ways, and I’m convinced that this method makes the best sauteed mushrooms. Make them with me and let me know if you agree!
Ingredients & Substitutions
Here I explain the ingredients for my best sauteed mushrooms, what each one does, and substitution options. For measurements, see the recipe card.
- Mushrooms – I think the best mushrooms for sauteing are a combination (I used a mix of shiitake and cremini mushrooms this time), but pick any kind you like. Oyster, white button mushrooms, or even chopped portobellos work great. I recommend slicing them yourself rather than buying pre-sliced, which are usually more dry.
- Olive Oil & Butter – I start this sauteed mushrooms recipe with this olive oil, then finish with butter. It’s the best of both worlds — buttery flavor without burning! Avocado oil works instead of olive oil, too.
- Garlic – I recommend fresh minced garlic for the best flavor, but a teaspoon of jarred garlic will do the trick.
- Broth – My secret ingredient to keep the sauteed mushrooms plump and juicy! You can use my homemade chicken broth, your favorite store-bought version, vegetable broth to keep this dish vegetarian, or bone broth for added richness and nutrition.
VARIATIONS: Try lemon juice, coconut aminos, or balsamic vinegar!
You can add any of these toward the end, together with the chicken broth.
How To Saute Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the mushrooms in oil, in 2 batches. Heat the olive oil in a large skillet until it shimmers. Add half the mushrooms to the pan, in a single layer. Cook, flip, and cook again until the juices evaporate. Push the cooked mushrooms to the edge of the pan, add more in the center, and repeat with the second batch. The left picture below shows what this looks like after adding the second half.
- Add the garlic butter. Season the sauteed mushrooms with salt and pepper to taste. Push them to the sides, melt butter in the middle, and saute the garlic in butter. (Compound butter works here, too!) Once the garlic is fragrant, stir with the mushrooms.
- Deglaze the pan. This step is optional, but I highly recommend it! Add broth to the pan and use a wooden spoon to scrape the bottom of the pan. Increase heat and simmer until the liquid sizzles away. If I’m serving these as a side, I add fresh parsley for garnish.
My Recipe Tips
- Wipe mushrooms with a damp paper towel rather than washing. Not because washing removes much flavor (I don’t believe it does), but because extra moisture prevents caramelization and browning.
- Slice the mushrooms, but not too thin. Slicing means more surface area to caramelize, but they’ll shrink as they cook and you don’t want them shriveling into nothing. I recommend 1/4 to 1/2 inch thick.
- Use a large, heavy skillet for best results. I like either my cast iron skillet or this heavier non-stick one. Heavy pans retain heat better, and a large pan gives the sauteed mushrooms more room for liquid to evaporate.
- Preheat the oil and pan well. The oil should shimmer and slide around the pan easily when tilted. This gets you that sizzle right away.
- Cook the mushrooms in batches, in a single layer, and keep the heat high enough. If you crowd the pan or the heat is too low, the liquid won’t evaporate well and you’ll get a steaming effect. I always start at medium-high and lower to medium heat only if needed.
- How long to saute mushrooms depends on their thickness and even the variety. Thicker slices will take longer to soften and brown. White mushrooms also have more water than wild ones, so usually take longer in my experience.
- Don’t stir too much. Stirring sauteed mushrooms too often prevents browning. Flip only once, after the bottom is browned.
- If you want to add aromatics, here’s the best timing: If you are sauteing mushrooms with onions, they can cook together, since onions are hard to overcook (who doesn’t like caramelized onions?!). Shallots are best added halfway through cooking, to avoid burning them. Minced garlic burns fast, so is best added toward the end.
- You can add hearty herbs during cooking, or delicate herbs after. I’ve sauteed mushrooms together fresh thyme and rosemary, and most dried herb work fine, too. But if you have delicate fresh basil, parsley, or chives, I recommend adding them only after cooking.
- Add seasonings (especially salt) and butter toward the end. Salting the mushrooms before sauteing will cause them to release their liquid too fast and too much. I find it’s best to season and add butter just minutes before they’re done.
- Add butter at the end, too. Butter adds delicious flavor to mushrooms but burns easily. Instead, saute mushrooms in olive oil and add butter toward the end for flavor.
Sauteed Mushrooms
My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you'll want to cook them this way every time.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
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Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
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Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
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Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
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Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
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Season the mushrooms with salt and pepper, to taste, and stir.
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Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
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Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you clean and slice your mushrooms in the best way for sauteing, the kind of skillet I recommend, and how to get the best flavor and texture in your sauteed mushrooms.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Meal prep: You can saute mushrooms a few days in advance, or just clean and slice them ahead of time.
- Reheat: I usually reheat these in a skillet over medium heat, but the microwave is okay, too. Add a little extra oil or broth if they seem dry.
- Freeze: You can freeze sauteed mushrooms for up to 6-12 months, but the texture changes a bit after thawing. I like them in soups or casseroles, but not on their own.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sauteed Mushrooms
Serving Ideas
My sauteed mushroom recipe works as a topping, add-in, or side dish — so many options! I love them with:
- Steak – They work over almost all kinds, from my basic petite sirloin steak or skirt steak to fancier New York strip or filet mignon.
- Other Proteins – Sometimes I add these to the sauce in my smothered pork chops, pan seared chicken breast, or Tuscan salmon. If you’re serving them as a side, they’re perfect with baked pork tenderloin or baked halibut.
- Starchy Mains – Stir sauteed mushrooms into noodles (or lighter zoodles) for extra flavor. My favorite combination is with parmesan cheese and sun-dried tomatoes!
- Eggs – Tuck them into your omelette, frittata, or breakfast casserole. They go with most cheeses and veggies in there.
22 Comments
Lazy Susan
0Made these to put on top of grilled rib eyes. OH MY!! heavenly! Perfect flavor and really pretty with fresh chopped parsley. Just elevated the look but did not add any extra flavor, really. Easy to prep and cook. Says this recipe serves 4 but we had no leftovers for 2 of us… too good to quit eating! ha
Greta
0This recipe is so easy but the best part is . . . THEY ARE ABSOLUTELY DELICIOUS !!!!
Elaine
0Maya I always enjoy your recipes and all the helpful tips you give. Thank you so much for helping me change our life to Keto friendly meals. I served this with an Instant Pot roast and it was SO DELICIOUS! My husband and I both enjoyed it. We enjoyed it so much we didn’t get to freeze any for later.
Katie
0These add such a hearty flavor to a meal. They never disappoint!
Amy L Huntley
0So much flavor in these little mushrooms. Perfect side dish to any meal!
Susie
0The garlic butter makes these mushrooms the best that I have ever tried! Thank you for sharing this recipe!
Kristyn
0Garlic butter makes everything taste so good! I’m not even the biggest mushroom fan, but I love these!!
Scarlet
0MMMM. I love sauteed mushrooms with garlic. These were great!
Toni
0Such a flavorful recipe! My family really loved it!
Laura
0Oh, we love a good mushroom recipe!
Eden
0Made these mushrooms and they were so good. Super flavorful and easy to make.
Anne
0We made steaks for date night and these mushrooms were the PERFECT topping! They get perfectly caramelized and have the best garlic butter flavor. Will definitely make again!
Toni
0This is so perfect!! Thanks for sharing the recipe! A new favorite at my house!
Joy
0I’m old, love mushrooms and really should be able to cook them. Obviously never too late to learn. They browned beautifully (and didn’t steam for once!) I did do red onions with them. Turned out beautifully accompanied by our roasted kale, grilled tomato and fried egg. A very nutritious and filling lunch after my 1 1/2 hour walk. Will definitely do it again.
Melanie
0These were delicious! My hubby has never liked mushrooms but was willing to try these and loved them!
Jan Mowbray
0Best instructions for cooking mushrooms. Turned out JUST like the picture. Thank you for the post.
Elaine
0DELICIOUS. The only problem is they cook down to nothing. Next time I’ll at the least double it. Having a Hamburger and hot dog bar for the fourth. Will go great with the carmelized onions I also did. Thanxxxxx
Tina Garrard
0Delicious, easy side dish for meals.
Davy K
0Best mushroom recipe I’ve ever tried. I did not have broth but they still turned out fantastic. I did add a little fresh rosemary at the end. Thank you for sharing this recipe.
Stephanie
0Maya, thank you for this delicious recipe. I used baby bellas and served them on burgers. My husband was in the kitchen with me and asked if I wanted him to stir the mushrooms — I think I scared him when I yelled “No! Don’t touch them!”
I bookmarked the recipe because we will enjoy these again and again!
Denay DeGuzman
0Our family loves sauteed mushrooms! We enjoy them for breakfast along with scrambled eggs and bacon, and as a savory side dish for dinner.
Taryn
0Delish! We loved these mushrooms.