Sautéed Mushrooms

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Sautéed mushrooms are the simplest way to add a warming, buttery, umami flavor to any meal. They’re sautéed with fresh garlic and butter, then finished with a splash of soy sauce and fresh thyme for the most delicious depth of flavor.

A pan of sauteed mushrooms.
Photo: Gayle McLeod

Why I Make These Sautéed Mushrooms Often

Whenever I want to add that extra something to a meal, these sautéed mushrooms are one of the first things that come to mind. They’re my absolute favorite alongside a juicy ribeye steak or filet mignon, especially with caramelized onions in the mix. With their tender texture and rich, savory flavor, they’re a true game-changer in any cook’s repertoire!

  • They add incredible flavor. Even if you’re not a mushroom lover, these sautéed beauties might just change your mind. As they cook, they become beautifully caramelized, rich, and loaded with savory umami goodness. And if you haven’t yet tried them in chicken marsala — that’s a must-make recipe.
  • Versatility is their strength. Sure, they make for a quick and easy side dish, but have you ever tried them on salads, piled into burgers, or mixed into an omelette? The possibilities are endless, and I’ve got plenty more ideas to share below!
Ingredients for sauteed mushrooms.

Sautéed Mushrooms Ingredients

  • Cremini Mushrooms: Baby Bella or cremini mushrooms are great for a classic sautéed mushroom side dish. But if you want to use other mushroom varieties such as oyster, beech, or sliced portabella mushrooms, go for it!
  • Garlic and Butter: The ultimate combo to create a savory, buttery, and garlicky coating. But if you don’t want to use butter, swap it in for a bit more olive oil.
  • Soy Sauce: A splash of soy sauce adds a beautiful hint of umami flavor. If you’re gluten-free like me, use tamari soy sauce.
  • Fresh Herbs: For a deeper aromatic flavor, I recommend using fresh thyme instead of dried. If you’d like to use other herbs, rosemary or sage would pair beautifully.

Find the printable recipe with measurements below.

How Do I Clean Mushrooms?

If your mushrooms don’t have too much dirt, gently wipe them with a damp paper towel. If they do have a lot of dirt on the cap, give them a quick rinse under cold water and dry them thoroughly with a towel right away. Some may say it’s best not to wash mushrooms, but a quick rinse won’t absorb as much water as you think. Just don’t let them soak in water.

How To Make Sautéed Mushrooms

Sauté the mushrooms. Heat the oil and butter in a large skillet over medium heat. Add the mushrooms, salt, and black pepper, stirring occasionally until the mushrooms are slightly browned, about 5 to 7 minutes.

Cooking mushrooms in a pan.

Season with flavor. Add the garlic and soy sauce, then stir for another 30 seconds. Be careful not to keep them on the stovetop too long at this stage, as they’ll soften further with the added sauce.

Serve them up. Remove the sautéed mushrooms from the heat. Stir in the fresh thyme before serving, and if you’d like, garnish with extra thyme sprigs (highly recommended!).

Cooking mushrooms with garlic in a pan.

Storage Tips

  • Storing in the fridge: Leftover sautéed mushrooms will stay good for 3 to 4 days in the fridge. Just note that they will soften over time.
  • For reheating: For the best texture, reheat them in a saute pan with a smidge of butter or olive oil. The microwave works too, but it will make them extra soggy.
  • Freezing for later: You can freeze leftovers by spreading them on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to enjoy, thaw them in the fridge overnight before reheating.

Ways To Serve

  • As a delicious side dish. I love serving these alongside a juicy steak. But they also compliment other grilled or roasted meats like roast chicken, prime rib or pork tenderloin. You could even top them with on risotto or creamy polenta!
  • Make them part of breakfast. Add a rich umami flavor to egg dishes like omelets, frittatas, or scrambled eggs. They also taste great piled onto toasted bread with a drizzle of balsamic glaze.
  • Top onto salads. These sautéed mushrooms can add an earthy and warming contrast to a fall and winter salad. I love tossing them with arugula, sliced pears, crumbled goat cheese, and chopped walnuts for something simple yet flavorful.
  • Layer in sandwiches or burgers. Make your turkey burger or sandwich even heartier with a layer of these sautéed mushrooms!
A pan with sauteed mushrooms.

More Sautéed Side Dishes

If you make this sautéed mushrooms recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’d like to try a sweeter roasted version with balsamic and maple, I’ve got that in my Healthy Meal Prep cookbook. If you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Sauteed mushrooms with thyme in a pan.

Sautéed Mushrooms

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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

Sautéed mushrooms are the simplest way to add a buttery umami flavor to any meal — especially with steak, burgers, and more! Watch the video below to see how I make them in my kitchen.

Video

Equipment

Ingredients 
 

Instructions 

  • Sauté the mushrooms. Heat the oil and butter in a large skillet over medium heat. Add the mushrooms, salt, and pepper, stirring occasionally until the mushrooms are slightly browned, about 5 to 7 minutes.
    A pan with sauteed mushrooms.
  • Season with flavor. Add the garlic and soy sauce, then stir for another 30 seconds.
    A pan with sauteed mushrooms and garlic.
  • Serve them up. Remove the sautéed mushrooms from the heat. Stir in the thyme before serving, and if you'd like, garnish with extra thyme sprigs.
    A pan with sauteed mushrooms and thyme.

Lisa’s Tips

    • If you don’t want to use butter, swap it in for a bit more olive oil.
    • Storing in the fridge: Leftover sautéed mushrooms will stay fresh for 3 to 4 days. Just note that they will soften over time.
    • For reheating: For the best texture, reheat them in a saute pan with a smidge of butter or olive oil. The microwave works too, but will make them extra soggy.
    • Freezing for later: You can freeze leftovers by spreading them on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to enjoy, thaw them in the fridge overnight before reheating.

Nutrition

Calories: 145kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 550mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Sauteed Mushrooms, Sauteed Mushrooms Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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2 Comments

    1. Hi Sarah – you can buy low-sodium soy sauce. But you could also use Worcestershire sauce or even a splash of balsamic vinegar. Enjoy!