Go Back
+ servings
Sauteed mushrooms in a cast iron skillet
Print

Sauteed Mushrooms

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.
Course Side Dish
Cuisine Vegetables
Keyword burger toppings, easy appetizer, roasted vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 91kcal

Equipment

  • Large skillet

Ingredients

  • 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

Instructions

  • 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.
    Mushrooms in large skillet
  • 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.
    Sauteed mushrooms in large skillet
  • Cook all ingredients together 4 minutes or until liquid has evaporated. Add thyme leaves, if desired, and toss well to incorporate. Serve warm.
    Sauteed mushrooms in large skillet

Notes

  • 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.
 
Recipe yields approximately 6 servings. 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. 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 6. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 2g