These simple Sautéed Mushrooms can transform even the humblest of meals into a feast! Quick, easy and full of nutrients they make ordinary dishes shine!
Mushrooms, any time of year, are a staple in our kitchen. Of course, it’s incredibly lovely having seasonal, wild mushrooms whenever possible, but they can be cost-prohibitive and harder to find depending on where you live.
But most of us have access to some type of mushroom, most of the time, and I always try to have them on hand- my little secret weapon in the kitchen. They are so versatile! And sauteed, they come together quickly and easily in just 20 minutes. A delicious easy side dish.
Fold Sautéed Mushrooms into soft scrambled eggs for a tasty breakfast, or toss them with Cacio e Pepe, or pile them over a bowl of creamy polenta. Add to brothy soups in winter, or spoon them over pan-seared chicken, steak or fish.
When in a pinch, sauteed mushrooms even make something like Annie’s boxed mac and cheese an elevated affair.
Yup, 🤚. Guilty.
What you’ll need
- Mushrooms- wild or tame mushrooms ( cremini, portobello, shiitakes, oyster, porcini, chanterelle, or morel mushrooms
- olive or butter (both are nice, but you can skip the butter if vegan)
- shallot and garlic
- fresh herbs- thyme, sage, rosemary, or parsley or a mix
- salt and pepper
- optional: splash of wine, or sherry wine, marsala wine, ruby port, all -optional.
- optional additions: truffle oil or soy sauce.
How to Clean Mushrooms
Rather than washing mushrooms with water, brush or wipe any dirt or debris off the mushrooms. Wet mushrooms are very hard to caramelize in a pan, so try to keep them dry.
TIP: If using wild mushrooms that are very dirty and absolutely must be soaked or washed, make sure to let them completely air dry (or dry on a sheet pan in a warm oven) before sauteing.
How to Saute Mushrooms
Step 1: Clean and dry mushrooms and cut mushrooms to a similar size. Wild mushrooms like chanterelles are easily torn. Leave small mushrooms like morels whole, or halved if you like.
Step 2: Heat oil and butter (or skip the butter if vegan) over medium-high heat. Adding a little olive oil to the butter helps the butter not burn. Of course, you can skip the butter.
Step 3: Saute mushrooms over medium-high heat, seasoning with salt and pepper until they begin to brown, about 5 minutes.
If cooking several types of mushrooms feel free to cook them separately if you like.
Step 4: Lower heat to medium, add garlic and shallots and herbs, and continue sauteeing until they release their liquid, then cook this off another 6-7 minutes.
Step 5: Optional: add a splash of wine- either white or red works here. Cook this off.
Sauteed mushrooms will keep up to 4 days in the fridge and can be reheated in a pan with a tiny splash of water.
Ways to serve Sauteed Mushrooms
- Over Creamy Polenta
- Over soups
- Tossed with Pasta, or Gnocchi or Risotto
- Over tofu, salmon or steak or chicken
- Folded into scrambled eggs
- Added to Quiche or Frittata
Saute mushrooms over medium-high heat in a cast-iron skillet, in a mixture of butter and olive oil, allowing the liquid to release from the mushrooms and to cook off completely. This will ensure mushrooms beautifully carmelize and develop a deep umami flavor rather than steam or become soggy.
Cremini, button, shiitake, baby bellas, portobello, morels, porcini, chanterelles and oysters.
Yes, simply leave it out or add a few drops of balsamic vinegar.
Yes, simply leave out the butter.
From start to finish, it takes around 15 minutes.
Enjoy the sauteed mushrooms!
These simple Sauteed Mushrooms can transform even the humblest of meals into a feast! Quick and easy, they are full of nutrients and make ordinary dishes shine!
- 1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
- 1–2 tablespoons butter or ghee
- 1–2 tablespoons olive oil
- salt and pepper to taste
- 1 shallot, finely diced
- 2–3 garlic cloves, rough chopped
- 1 tablespoon fresh thyme, sage, or rosemary
- optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.
- optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.
- Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
- Cut or tear to a similar size- roughly 1/2 inch thick.
- Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
- Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
- Add a splash of wine if you like, to deglaze the pan. Cook this off.
- Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice.
Sauteed mushrooms will last 4 days in the fridge and can be reheated in a pan with a tiny splash of water ( cook this off).
- Serving Size: ½ cup
- Calories: 93
- Sugar: 2.8 g
- Sodium: 599.1 mg
- Fat: 6.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 7.6 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 7.6 mg
Keywords: sautéed mushrooms