Sautéed Mushrooms

5 from 4 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: Sauteed Mushrooms, Sauteed Mushrooms Recipe

Servings: servings

Author: Lisa Bryan

Equipment

Stainless Steel Pan A must for quick sauté recipes!

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
16 ounces cremini mushrooms sliced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 garlic cloves minced
1 tablespoon tamari soy sauce or Worcestershire sauce
1 teaspoon chopped fresh thyme plus extra sprigs for garnish

US - Metric

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.
Season with flavor. Add the garlic and soy sauce, then stir for another 30 seconds.
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.

Video

Notes

- 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