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These simple Sautéed Mushrooms can transform even the humblest of meals into a feast! Quick, easy and full of nutrients, a delicious healthy side dish that pairs with many things!

Simple Sautéed Mushrooms

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


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!


Units Scale
  • 1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
  • 12 tablespoons butter or ghee
  • 12 tablespoons olive oil
  • salt and pepper to taste
  • 1 shallot, finely diced
  • 23 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.


  1. 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. 
  2. Cut or tear to a similar size- roughly 1/2 inch thick. 
  3. 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. 
  4. 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. 
  5. Add a splash of wine if you like, to deglaze the pan. Cook this off.
  6. 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