Sautéed Mushrooms Recipe

Even though potatoes are hard to beat, sautéed mushrooms is definitely our favorite vegetable side dish. It’s such a perfect companion to steaks and chicken, especially when the protein is simply grilled, seared, or baked. So mushrooms make a perfect rich and flavorful side that is still healthy and not packed with carbs and starch.

Don’t let the simplicity of this dish fool you, these sauteed mushrooms have a full, rich flavor. All you need is some butter, fresh garlic, salt, black pepper, and garlic powder. I do like to combine fresh garlic and garlic powder because each bring something different to the overall flavor.

As an added bonus, when you slice them thinly, sautéed mushrooms will make a delicious topping on grilled steak, oven baked chicken, or burgers.

Clean and prep the mushrooms:

After cleaning them, you’ll want to slice them into halves or quarters. If the caps are rather large, you can simply cut them into slices. The important thing is to keep the pieces as equal in size as possible.

When the mushrooms are clean, dry, and sliced, add them to a bowl, toss with oil, and then toss with pressed garlic and seasoning (1).

Preheat your skillet: Then, place a dry skillet over medium-high heat to get hot before you add mushrooms.

Sear mushrooms:

The first step of sautéing any food is to sear the outside. This will lock in the flavor, create more flavor, and help mushroom from being tough or dry when they are cooked. So let them sear undisturbed for a couple of minutes (2).

Add butter to the pan and reduce the heat (3).

Continue cooking for several minutes, until the mushrooms reduce in size but are still soft and plump (4). Try not to disturb them too much or stir too much so you get a nice sear of all the sides.

Garnish with fresh parsley and serve!

Ingredient Tips and Substitutions

Cremini mushrooms– these are your basic baby bella mushrooms but you can also get creative with a gourmet blend.

Cooking oil– go with neutral flavored cooking oil like light flavored olive oil, avocado, or vegetable.

Butter– this will add a lot of rich flavor to the sautéed mushrooms. Use unsalted butter to have full control over the sodium in your dish.

Garlic – fresh garlic is the best choice for flavor. Trust me, the ones you can get already pressed and minced at the store don’t taste as good.

Seasoning– For even more flavor, I add salt, fresh cracked black pepper, garlic powder, and some parsley.

Tips For The Best Sauteed Mushrooms

• Season – season mushrooms simply to enhance the natural flavor instead of masking it. Use garlic powder and fresh garlic to get the aroma and flavor and add some salt and pepper.
• Use oil and butter – start with using oil to cook the mushrooms and about half way through, add the butter to flavor the mushrooms.
• Preheat the pan! It is very important to preheat the pan when cooking and even more so when you are searing something. Whether you are searing veggies or searing meats, always preheat the pan for a few minutes first.
• Don’t overcrowd – this is one of the most important parts to searing. If you have too many mushrooms in a pan, they will steam instead of searing. If making more mushrooms, use a larger pan, use two pans, or cook mushrooms in batches.
• Don’t disturb, let them sear! To get the best sear, do not disturb your mushrooms. Let them sit in the pan and cook for longer period of time. But make sure to keep an eye on it so you are not burning them!
• Start cooking on higher heat! Start cooking of medium-high heat (avoid high heat setting due to higher chance of burning your food). After you got a nice sear going, turn the heat down to finish cooking the mushrooms through.

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