Get ready to discover the magic of Sautéed Mushrooms, a side dish that’s all about earthy flavor, rich aroma, and effortless elegance. These mushrooms are golden-brown, tender, and bursting with umami, thanks to plenty of fresh garlic, a hint of thyme, a sizzle of butter, and just enough seasoning to make their natural savory depth shine. Whether piled onto toast, nestled beside a juicy steak, or stirred into pasta, these Sautéed Mushrooms are pure comfort and make every meal feel special with minimal fuss.

Ingredients You’ll Need

Every great dish starts with just a handful of amazing ingredients, and this one is no exception. Each of these elements brings something special to the table—the mushrooms give you heartiness and umami, the butter adds a touch of richness, and a few aromatic extras transform the whole thing into a standout side.

Fresh Mushrooms (1 pound, sliced): Choose cremini, white button, or baby bella for a tender bite and earthy flavor.
Unsalted Butter (2 tablespoons): This gives your Sautéed Mushrooms that classic, luxurious taste and gorgeous golden color.
Olive Oil (1 tablespoon): A drizzle keeps the butter from burning and brings a fruity note to the party.
Garlic (2 cloves, minced): For that irresistibly savory aroma—don’t skimp!
Salt (½ teaspoon): Enhances every mushroomy note; adjust to your taste.
Black Pepper (¼ teaspoon): Adds the perfect touch of gentle heat.
Fresh Thyme Leaves (1 tablespoon) or Dried Thyme (1 teaspoon): Lends a woodsy, fragrant finish that pairs beautifully with mushrooms.
Soy Sauce or Balsamic Vinegar (1 tablespoon, optional): A splash at the end deepens the umami and brings a subtle tang.
Chopped Parsley (for garnish, optional): Brightens things up and adds a pop of color on top.

How to Make Sautéed Mushrooms

Step 1: Prep the Mushrooms

Start by cleaning your mushrooms gently with a damp paper towel—never soak them, as mushrooms act like little sponges. Slice them as evenly as possible; this ensures every piece will cook up perfectly tender with the same golden crispness.

Step 2: Heat Your Pan

Add the butter and olive oil together into a large skillet, and set it over medium-high heat. The combo of butter and oil ensures that you get all the flavor with less chance of burning. Let everything get nice and hot so your Sautéed Mushrooms brown rather than steam.

Step 3: Sauté for the Perfect Golden Color

Layer the mushrooms in a single layer—don’t overcrowd the pan! Resist the urge to stir too soon. Let them sizzle undisturbed for 4 to 5 minutes so they caramelize on the bottom. Once they’re golden, give them an occasional stir and cook another 5 to 7 minutes until they turn gloriously brown and tender.

Step 4: Add Garlic and Herbs

Now it’s time for big flavor! Stir in minced garlic, thyme, salt, and black pepper. Let everything cook for another minute or two, just until the garlic is fragrant and the thyme releases its herbal aroma.

Step 5: Splash in Extra Umami (Optional)

Want your Sautéed Mushrooms to have even more depth? Stir in a tablespoon of soy sauce or balsamic vinegar. This extra boost makes the flavors really pop and brings out the best in every bite.

Step 6: Garnish and Serve

Remove the skillet from the heat, shower your mushrooms with chopped parsley if you like, and serve them steaming-hot. They’re now ready to be devoured solo or as a stellar addition to just about anything.

How to Serve Sautéed Mushrooms

Garnishes

A handful of fresh chopped parsley adds not just a splash of color but a refreshing lift that brightens up the whole skillet. You could even toss on a little extra thyme or a fine grating of Parmesan for an extra-special finish.

Side Dishes

Sautéed Mushrooms pair beautifully with nearly every main course imaginable. Try tucking them next to a grilled steak for something classic, spoon them over creamy polenta, scatter on top of risotto, or let them mingle with roasted chicken or pasta. Their umami punch helps elevate any dinner spread!

Creative Ways to Present

Feeling playful? Pile your Sautéed Mushrooms onto sourdough toast for a quick brunch, or use them as a burger topping for a mouthwatering upgrade. They’re also fantastic folded into an omelet, or as a pizza topper with gooey cheese and herbs.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Sautéed Mushrooms left, let them cool to room temperature before popping them in an airtight container. They keep well in the fridge for up to 4 days, perfect for tossing into meals throughout the week.

Freezing

Mushrooms actually freeze quite well after sautéing. Arrange the cooled mushrooms in a single layer on a baking sheet to pre-freeze, then transfer to a resealable freezer bag. They’ll keep for up to two months—just remember the texture might be a bit softer after thawing.

Reheating

For the best result, reheat Sautéed Mushrooms gently in a skillet over medium heat. This brings back their flavor and texture without making them soggy. You can also microwave them for a quick fix, but keep an eye so they don’t overcook.

FAQs

What’s the best type Side Dish

Cremini, white button, and baby bella mushrooms all work wonderfully! Choose what you love or mix varieties for more complexity and a range of textures.

Do I need to wash mushrooms with water?

It’s best to clean mushrooms with a damp towel to prevent them from soaking up water, which can make them soggy during cooking. If they’re very dirty, a quick rinse is fine—just dry them thoroughly before slicing.

Can I use dried herbs instead of fresh thyme?

Absolutely! When using dried thyme, just use a third of the amount (so 1 teaspoon dried for every tablespoon fresh) for perfect herbal notes in your Sautéed Mushrooms.

How do I avoid soggy mushrooms?

The key is to avoid overcrowding your pan. Give the mushrooms room so their moisture can evaporate quickly, allowing them to brown beautifully instead of steaming.

Is it possible to make this vegan?

You sure can! Just swap out the butter for your favorite vegan butter or use all olive oil, and your Sautéed Mushrooms will still be packed with flavor.

Final Thoughts

If you’ve never tried making Sautéed Mushrooms at home, now is the perfect time to dive in. With just a handful of simple ingredients and a sizzling skillet, you’re moments away from a side dish that will absolutely steal the show. Give these a try and watch how quickly they become your go-to favorite!

Sautéed Mushrooms Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Learn how to make delicious sautéed mushrooms with garlic and herbs. These flavorful mushrooms are perfect as a side dish or topping for various dishes.

Ingredients

Scale

Fresh Mushrooms:

1 pound fresh mushrooms (such as cremini, white button, or baby bella, sliced)

Seasoning:

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (minced)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon soy sauce or balsamic vinegar (optional, for depth of flavor)
Chopped parsley (for garnish, optional)

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Instructions

Clean and Slice Mushrooms: Clean the mushrooms and slice them evenly.
Sauté Mushrooms: Heat butter and oil, add mushrooms, and cook until golden brown.
Season: Add garlic, salt, pepper, thyme, and optional soy sauce or vinegar.
Garnish and Serve: Remove from heat, garnish with parsley, and serve warm.