Have you ever tried to saute mushrooms and then got a bowl of drained mushrooms sitting in a pool of its own juices? That's because you didn't use the right technique. When done right, you should have a bowl of wonderful juicy mushrooms that hold their moisture in them rather than in the bowl. Today, I'm going to show you how to make the best garlic-butter sautéed mushrooms.
Table of Content
This garlic and butter sauté recipe is a quick and flavorful way to serve mushrooms. These sautéed mushrooms make a great side dish with any main course or topping for a steak. Learn how to make this simple sauté with this step-by-step and video recipe.
Why make these sauteed mushrooms?
- Sautéing mushrooms is not just simple but also quick and easy. The prep time is 5 minutes, cook time is 10 minutes, so you have a side dish in a total time of just 15 minutes.
- Most of the ingredients are pantry staples. So you probably already have them in your pantry.
- These mushrooms taste delicious because they are moist and juicy with the flavor of garlic and butter.
- The best thing is, that sautéed mushrooms have that savory flavor that compliments any soups or main course. In fact, you can top these over bruschetta or crostini too.
Ingredients and substitutions
- Mushrooms - I am using white button mushrooms today. But, you can also use cremini mushrooms. Other mushrooms such as porcini, oyster, and shiitake are delicious when sautéed, but have to be paired with the right main course as a side dish. For example - I find that shiitake works great with Asian dishes as compared to steaks or roast.
- Garlic - Use fresh garlic with this recipe as it makes a huge flavor. Garlic powder will not do it justice.
- Fat - I like a combination of olive oil and unsalted butter. It is best to use unsalted butter so you don't overseason the mushrooms.
- Herbs - Thyme and fresh parsley is my go-to with the garlic and butter flavor for the mushrooms. But, you can also use dried herbs like thyme, oregano, a little rosemary, or sage, etc.
- Lemon juice - A final drizzle of lemon juice brings all the savory flavors together. But you can also give it a drizzle of balsamic vinegar along with a tablespoon of Worcestershire sauce.
Step by step instructions for garlic butter sautéed mushrooms
- In a large skillet (preferably cast-iron skillet) over medium-high heat, add the olive oil and garlic cloves. Saute for 30 seconds to infuse the oil.
- Then, add the mushrooms so they are in a single layer. Turn the heat to high and let the mushrooms sit for 2 minutes to get a nice color.
Pro tip - Do not crowd the pan. If you crowd the pan, the mushrooms will simmer in their own juices.
- Then, stir every 30 seconds keeping the heat on high. The mushrooms will continue to get some color and reduce in size.
Pro tip - The high heat will prevent the excess sweating of the mushrooms keeping their juices in them. - Next, sprinkle some kosher salt and black pepper. Add the thyme stalks and butter. Now, stir fry the mushroom on medium-high heat until all the butter has melted and the mushrooms are cooked.
- Finally, drizzle the lemon juice and remove it from heat. Transfer to a serving bowl.
Variations to sauteed mushrooms
- Caramelized onions - Add Spanish red onions to the pan with the oil and garlic. Caramelize the onions then add the mushrooms and continue with the rest of the recipe.
- Balsamic mushrooms - Replace the lemon juice in the recipe with balsamic vinegar.
- Creamy mushrooms - Add ½ cup of 15% fresh cream to the mushrooms for the most wonderful creamy sauteed mushrooms recipe.
Tips for success
- Pick the best-looking mushrooms. No bruising, smooth skin, and not wrinkled.
- If possible, choose similar size mushrooms so they cook evenly. I know easier said than done.
- Use medium-high heat and do not stir for the first two minutes. This will give us good color on the mushrooms. Then, stir often so all the excess moisture can evaporate.
- Season later rather than before, this is the only way to prevent overseasoning.
More mushroom recipes
- Cream of Mushroom Soup
- Mushroom Quiche from Scratch - Crustless Mushroom Quiche
- Mushrooms Pizza or Mushroom Pasta
- Chicken with mushroom sauce or Pesto Stuffed Mushrooms
- Breadcrumb Stuffed Mushrooms - Meat Stuffed Mushrooms
- Meat Stuffed Mushrooms with Mince Turkey and Cheese
- See all side Dish recipes
Frequently asked questions
Mushrooms must be thoroughly cleaned before cooking. But, mushrooms are also like sponges, so you must never wash them otherwise they will soak up moisture. Also, make sure to use a clean paper hand towel to clean them as they will absorb any flavor the kitchen cloth might have. And if the mushrooms are very dirty, try using a clean damp paper towel to brush off any dirt.
Yes, you can freeze sauteed mushrooms. Once cooked, let the mushrooms cool completely. Then, transfer them to a parchment-lined baking pan and into the freezer. Once frozen, individually place the mushrooms in a freezer bag. These will keep well for up to a month in the freezer. Thaw in the fridge overnight for best results.
This side dish is perfect with any main course. We love it on the side of pasta, rice, slow-cooked meals, roast, steak, etc. In fact, add sauteed broccoli into your stir fry, serve it with your poke bowls, or pan-seared salmon or tuna.
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Printable Recipe
Sautéed Mushrooms - Garlic Butter Mushrooms
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (0.5 kg) Button mushrooms (stems trimmed and brushed clean)
- 1 tablespoon Olive oil
- 2 Cloves Fresh Garlic
- ½ teaspoon Salt
- ½ teaspoon Black pepper (or white pepper)
- 3 tablespoon Unsalted butter
- 2 sprigs Thyme
- 1 tablespoon Lemon juice
Instructions
- In a large skillet (preferably cast-iron skillet) over medium-high heat, add the olive oil and garlic cloves. Saute for 30 seconds to infuse the oil.
- Then, add the mushrooms so they are in a single layer. Turn the heat to high and let the mushrooms sit for 2 minutes to get a nice color. Pro tip - Do not crowd the pan. If you crowd the pan, the mushrooms will simmer in their own juices.
- Then, stir every 30 seconds keeping the heat on high. The mushrooms will continue to get some color and reduce in size. Pro tip - The high heat will prevent the excess sweating of the mushrooms keeping their juices in them.
- Next, sprinkle some kosher salt and black pepper. Add the thyme stalks and butter. Now, stir fry the mushroom on medium-high heat until all the butter has melted and the mushrooms are cooked.
- Finally, drizzle the lemon juice and remove it from heat. Transfer to a serving bowl.
Recipe Notes & Tips
- Pick the best-looking mushrooms. No bruising, smooth skin, and not wrinkled.
- If possible, choose similar size mushrooms so they cook evenly. I know easier said than done.
- Use medium-high heat and do not stir for the first two minutes this will give us good color on the mushrooms. Then, stir often so all the excess moisture can evaporate.
- A season later rather than before, this is the only way to prevent overseasoning.
Variations to these sauteed mushrooms.
- Caramelized onions - Add Spanish red onions to the pan with the oil and garlic. Caramelize the onions then add the mushrooms and continue with the rest of the recipe.
- Balsamic mushrooms - Replace the lemon juice in the recipe with balsamic vinegar.
- Creamy mushrooms - Add ½ cup of 15% fresh cream to the mushrooms for the most wonderful creamy sauteed mushrooms recipe.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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