Sauteed mushrooms are quick and easy to make, savory, and full of flavor. Perfect as a side dish or topping for steaks, burgers, chicken, and more! We use this recipe often in my kitchen.
Love mushrooms? Then you absolutely MUST try our Creamy Mushroom Stroganoff, Mushroom Risotto, and Mushroom Gravy!
What Makes This Recipe So Good
- I love just how simple this recipe is. A little Worcestershire and garlic really play up the natural umami of the sliced mushrooms, so you get a ton of flavor in every bite without needing a lot of ingredients.
- Sauteed mushrooms are perfect for a variety of uses. Use them to top off a scoop of mashed potatoes or to bring some extra flavor to a burger or steak. Make them a side for baked turkey or air fryer chicken. Stir them into buttered noodles or fluffy rice. The options are endless!
- Mushrooms are full of health benefits! They’re fat free, cholesterol free, and low in sodium and calories. They also happen to be loaded with antioxidants (free radicals who?), B vitamins, and potassium, among other things.
- These sauteed mushrooms are naturally low carb and gluten free. You can easily make them vegetarian, vegan, and dairy free, though! See the recipe card below for substitutions.
Button Mushrooms – You could also use cremini or portobello mushrooms here. They’re all the same! You heard me. They’re all the same mushroom, just at different stages. Button mushrooms are the youngest of the three, then cremini (or baby bellas), then portobello.
Worcestershire Sauce – Worcestershire gives the sauteed mushrooms a deeper flavor. It also helps them caramelize a little, which makes the texture and color absolutely amazing. If you can’t use or don’t have Worcestershire, you can use coconut aminos instead.
- Work in multiple batches as needed. If the skillet is too crowded, the mushrooms won’t sauté evenly and they’ll just sit in their own moisture. I like to use a large cast iron skillet here to be sure I’ve got enough room.
- The secret to really perfect sauteed mushrooms? Don’t stir or even move the mushrooms for the first 3 minutes they’re in the skillet. They need plenty of time to really brown, and they won’t be able to do that if they’re constantly getting moved around.
- Mushrooms like to absorb moisture, so I recommend no more than a quick rinse to start. If you soak them, the extra liquid can change their texture and make them mushy, even after cooking. If you’re concerned you might use too much water, gently wipe them clean with a damp paper towel, then pat them with a dry paper towel.
- 1 tablespoon olive oil
- 3 tablespoons butter or ghee
- 1 pound button mushrooms dried, sliced
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- freshly ground black pepper to taste
- 1 tablespoon water plus more as needed
- 1 teaspoon fresh thyme leaves optional
- Large skillet
- In large skillet over medium heat, warm olive oil and butter until melted and shimmery.
- Add sliced mushrooms, working in batches if needed to avoid crowding. Increase heat to medium-high and let mushrooms cook for 3 minutes, being careful not to move mushrooms at all.
- When mushrooms have reduced in size by 33%-50% and look "sauteed", add minced garlic and stir constantly for 30 seconds. After 30 seconds of stirring, add Worcestershire sauce, black pepper, and water. Stir well.
- Cook all ingredients together 4 minutes or until liquid has evaporated. Add thyme leaves, if desired, and toss well to incorporate. Serve warm.
- Work in multiple batches if needed so you don’t overcrowd the mushrooms. They won’t cook evenly if the skillet is too crowded.
- Don’t stir or move the mushrooms for the first 3 minutes they’re in the skillet. They need plenty of time to really brown, and they won’t be able to do that if they’re being pushed around the skillet.
- Make it Vegetarian: Use a vegan Worcestershire sauce or substitute it with coconut aminos.
- Make it Vegan: Use a vegan butter and a vegan Worcestershire sauce, or substitute the Worcestershire with coconut aminos.
- Make it Dairy Free: Use a dairy-free butter.
- Make it Paleo/Whole30: Use ghee instead of butter and coconut aminos instead of Worcestershire sauce.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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