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Learn how to saute mushrooms just like your favorite steakhouse with this easy sauteed mushroom recipe. With just one skillet, 7 basic ingredients, and 5 minutes of preparation you can make tender, golden browned mushrooms glistening in a rich butter sauce flavored with hints of garlic and fresh herbs. Super simple to make, yet extraordinarily delicious, you’ll love this versatile stovetop mushroom dish!

“Thank you for the easy recipe. Turned out great for my dad’s Father’s day steak dinner. I made steaks, corn on the cob, roasted baby red potatoes but needed something unexpected to brighten the meal. This mushroom recipe did just that. I added asparagus near the end.Very pleased with the flavors.”

– TIFFANY
Overhead photo of mushrooms sautéed with butter and herbs in a skillet.

Update: This recipe was originally published in September 2019. I made updates to the article below to include more information about the best way to make sauteed mushrooms at home.

Table of Contents

About this sauteed mushroom recipe

If you’re looking for the best sauteed mushrooms recipe, look no further! Buttery, juicy, meaty, and terrifically tender, these mushrooms taste like what you’d expect to find at a high-end steakhouse restaurant. Flavored with pungent garlic and kissed with fresh thyme and parsley, one bite of these perfectly sauteed mushrooms will have your tastebuds screaming YAAASSSSSSS.

Made in just one pan and ready in 20 minutes or less, these superbly flavorful, beautifully browned mushrooms will become your go-to side dish. High fives!

Why you’ll love this recipe!

  • Fantastic Flavor. Buttery, herbaceous, and wonderfully fresh with an ideal bright finish, this recipe for sauteed mushrooms will have your tastebuds dancing in delight.
  • Delicious Texture. Tender, juicy, meaty, and perfectly golden brown, these mushrooms have the most delicious hearty and satisfying texture.
  • Super Simple. If you can melt butter, follow directions, and you’ve got 20 minutes of time, you can make this easy mushroom recipe. It’s incredibly simple, I promise!
  • Versatile As Ever. These tender stove-top mushrooms made a fantastic side dish, obviously. However, they’re also great for making pizza, stirring into creamy pastas, folding into omelettes, and more. They’re TRULY versatile.
Overhead photo of raw mushrooms prepared for sautéing.

What is a sautéed mushroom?

Sautéed mushrooms are a flavorful, savory dish prepared by sautéing mushrooms in oil or butter on the stovetop.

You can serve stovetop mushrooms as a side dish, or as a topping for steaks, burgers, toast, and more. And they make a wonderful garnish for salads, as well!

Also, you can use these sauté mushrooms as an ingredient in a wide variety of recipes and dishes, like beef bourguignon, coq au vin, and stroganoff.

Ingredients for sautéing mushrooms

You can add a wide variety of fresh herbs, spices, seasoning, fresh veggies, and other flavoring ingredients to create a side dish that EVERYONE will love, even those picky eaters. This browned mushroom recipe is incredibly flexible, so I encourage you to play around with it and make it your own. Below is a list of seasoning and other ingredients that pair perfectly with mushrooms – so mix and match to create a simple mushroom recipe that is perfect for YOU!

  • Mushrooms: You can use this cooking method to saute a variety of mushrooms – from white button mushrooms to cremini mushrooms, shiitakes, morels, and other wild mushroom varieties.
  • Oil and Butter: Using a combination of olive oil and unsalted butter provides flavor and allows for high heat cooking.
  • Garlic: Roughly chopped garlic cloves provide aromatic flavor. You can use as little or as much garlic as you’d like, but I don’t recommend skipping it entirely.
  • Salt and Pepper: Kosher salt and ground black pepper enhance all the flavors.
  • Fresh Herbs: A combination of fresh thyme and fresh parsley or tarragon provides a burst of bright, fresh flavors that balances the richness of these buttery mushrooms.

Recipe variations

  • Shallot: I always add a finely diced shallot if I have it lying around as it lends a beautiful mild onion flavor to this recipe for sauteed mushroom.
  • Truffle Oil Mushrooms: If you’re looking for a complex, luxurious mushroom side dish, finish your sauteed mushrooms with a tiny drizzle of umami-rich truffle oil – a little bit goes a long way.
  • White Wine Mushrooms: Add a splash of good-quality white wine to the pan for a little acidity and brightness.
  • Lemony Mushrooms: Or finish the mushrooms off with a squeeze of fresh lemon juice for brightness and acidity.
Overhead photo saute mushrooms with fresh thyme and butter in a skillet.

How to make Sauteed mushrooms

Sautéed, or pan fried mushrooms are simple to make! With just one pan and a handful of ingredients, you can make golden mushrooms that pack flavor!

  1. Heat oil: Heat a large skillet over medium high heat and add the olive oil.
  2. Cook mushrooms on stove: Once the oil is shimmering, add the mushrooms to the pan in a single layer. Cook, leaving the mushrooms undisturbed, for 4-5 minute or until they begin to turn golden and release liquid. Next, stir the mushrooms. Then, continue to saute them, stirring occasionally, until the mushrooms are crisp but still moist, about 4 additional minutes.
  3. Season mushrooms: Once their is no liquid in the pan, reduce the heat to medium and season the mushrooms with salt and pepper.
  4. Flavor the shrooms: Add the butter, shallots and garlic to the pan. Sauté, stirring occasionally, until the garlic is fragrant and the mushrooms are buttery, about 4 minutes. Next, add the fresh herbs and stir to combine.
  5. Adjust to taste: Remove the pan from the stove top and drizzle with truffle oil, if using. Taste the veggies and season with more salt, pepper and herbs if you need.
  6. Sere mushroom saute: Enjoy pan fried shrooms immediately.

Follow these chef expert tips for the most success!

  •  Choose the Right Mushrooms. Be sure to use fresh mushrooms and opt for your favorite variety, such as cremini or shiitake. And for the most flavor, consider using a variety of mushrooms.
  • Prep with Care. Mushrooms are dirty. Be sure you just a damp cloth to brush off the dirt prior to cooking. Alternatively, you can rinse them in gently running water, but be sure to do so very quickly and dry them thoroughly before sautéing. Regardless, be sure you slice or quarter the mushrooms so they are around the same size to ensure even cooking.
  • Use the Right Pan. You’ll need a large, heavy-bottom skillet or saute-pan for even heat distribution and browning.
  • Temperature is Key. When sautéing mushrooms, be sure to start with olive oil and high heat to develop a rich, brown crust. Then you’ll lower the temperature and add the butter to finish the mushrooms. Do not try to start with butter or it will simply burn.
  • Don’t Overcrowd the Pan. If you’re cooking a large amount of mushrooms, you’ll need to saute in batches to prevent overcrowding the pan. Overcrowding will cause the mushrooms to steam, instead of saute.
  • Season Properly. Do not season the mushrooms with salt until the end of sauteing to preserve the mushrooms natural texture and taste.
  • Deglazing for Depth. If you’re looking for a depth of flavor, consider deglazing the pan with a splash of white wine, broth, or even soy sauce once the mushrooms are browned.
  • Finish with Flavor. Don’t forget to finish the mushrooms with a couple pats of butter and fresh herbs for a glossy finish and beautiful fresh richness.
  • Serve Immediately. Unfortunately, sauteed mushrooms aren’t one of those things that taste great leftover. So, be sure you enjoy them fresh from the stove!

Step by step photos: making this recipe at home

(Please scroll down for the full instructions and complete, printable recipe for sauteed mushroom card.)

Overhead photo collage of step by step how to make sauteed mushrooms.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I sauté different types of mushrooms together?

Absolutely. If you’re looking for a ultra-flavorful, hearty browned mushroom dish, I recommend using a variety of mushrooms, like shiitake mushrooms and oyster mushrooms. Just make sure that you cut the mushrooms so they’re similar in size to ensure even cooking.

Should I wash mushrooms before cooking?

If you’re looking for the best sauteed mushrooms, it’s imperative you properly prepare the mushrooms. It’s best to clean and prepare mushrooms with a damp cloth or paper towel. However, you can very lightly rinse the mushrooms with cool water and immediately pat dry.

No matter how you prep the ‘shrooms, be sure you transfer the clean mushrooms to a layer of paper towels to absorb any extra water before sauteing. Sodden, wet mushrooms will steam rather than brown, so it’s imperative you do NOT soak the mushrooms in water to clean then. Also, you’ll want to cook the mushrooms right after cleaning.

How to prepare mushrooms?

Properly preparing fresh mushrooms for sauteing will enhance the flavor and texture. Here’s what to do:

  1. Select GOOD Mushrooms. Be sure to pick up fresh mushrooms with a firm texture, smooth appearance, and no brown spots. And, make sure to check the underside of the mushroom cap. If you are looking for a delicate flavor, choose mushrooms with a closed veil and hidden gills under the mushroom cap. For a richer flavor, select mushrooms with an open veil and exposed gills under the cap.
  2. Properly Store Fresh Mushrooms. If you aren’t cooking the mushrooms the same day you purchase them, you’ll need to store them properly. If you picked up a package of mushrooms, be sure to store them unwashed in their original packaging in the refrigerator. And, if you grabbed loose, individual fresh mushrooms, transfer them to a brown paper bag or storage container with the lid propped open for ventilation before storing them in the refrigerator.
  3. Clean them. Be sure to avoid soaking the mushrooms, as they are little sponges that will absorb the water. Simply wipe them off with a damp paper towel.
  4. Trim and Slice Each Mushroom. Make sure you trim off and discard the bottom of the mushroom stems, especially if they’re dry or tough. For shiitake mushrooms, you’ll need to remove the stems completely as they are tough and inedible. After trimming, slice, halve, or quarter each mushroom, depending upon their size to ensure they cook uniformly.

What type of pan is best for sautéing mushrooms?

A large, heavy-bottom skillet or saute pan is ideal for sautéing veggies. A heavy-bottom allows for even heat distribution while a large skillet prevents over-crowding which will lead to steaming.

When to add salt when cooking mushrooms?

Mushrooms contain between 80-90 percent water. Since salt will draw out moisture from the mushrooms, it is essential you wait until the mushrooms are browned with a golden surface, or completely cooked before seasoning them with salt.

If you add salt to mushrooms too soon in the cooking process you will end up steaming them, instead of sautéing them.

How can I season mushrooms?

You can ALWAYS add more flavor when sauteing mushrooms at home. I highly encourage you to get in the kitchen and play around with ingredients to find out which flavors YOU and your family love. Below are a few ideas to help inspire:

  • Fresh herbs to use with mushrooms: Basil, Bay Leaf, Chervil, Chives, Cilantro, Dill, Flat-leaf Parsley,Marjoram (morel and porcini mushrooms only), Oregano, Rosemary (morel mushrooms only), Sage (porcini mushrooms only), Scallions, Tarragon, and Thyme.
  • Seasonings that go with mushrooms: Cayenne Pepper, Cloves,Coriander, Cumin, Garlic, Ginger, and Nutmeg.
  • Vegetables to add to mushrooms: Asparagus, Green Beans, Bell Peppers, Carrots, Chile Peppers, Fennel, Leeks, Onions, Potatoes, Spinach, and Tomatoes.
  • Other flavoring ingredients to add to mushrooms: Bacon, Bread Crumbs, Capers, Cheese, Cream, Lemon, Wine (Marsala, Red, or White), Sherry, Soy Sauce, Stocks, Vinegar Wine, andWorcestershire.

How to know when mushrooms are done sautéing?

Mushrooms are done cooking when they are tender, evenly golden brown in color. Also, there should be no liquid or excess moisture left in the pan.

How do I prevent mushrooms from becoming soggy?

There are a few tips you should follow to prevent your mushrooms from becoming a sad, soggy mess:

  • High Heat. Be sure you start sauteing the mushrooms over high heat on the stovetop.
  • Don’t Over-Crowd the Pan. Make sure the mushrooms fit in an even layer in the skillet with space in between each mushroom.
  • Don’t Stir. If you want brown mushrooms, you must leave them alone when they’re sautéing. Stirring incessantly prevents browning.
  • Wait to add Salt. Adding salt too early will cause the mushrooms to release more moisture. You must wait to season the mushrooms until AFTER they’re well browned.
Close-up photo showcasing the meaty texture of perfectly browned mushrooms.

Serving stovetop mushrooms

Sautéed mushrooms are the perfect side dish to accompany just about anything!

Common Serving Suggestions

  • As a Side Dish: Serve the sautéed mushrooms alongside grilled or roasted meats, like chicken or pork chops, and vegetables for a simple yet flavorful complement to your meal. I especially love this mushroom dish with steaks, like this steak in the slow cooker or steak slowly cooked in the oven.
  • Over Pasta: Cook your favorite noodles and reserve some of the cooking liquid. Then toss the pasta with mushrooms, a little butter, some of the reserved cooking liquid, parmesan cheese, and fresh herbs for a delightfully easy dinner. Or simply add them to this mushroom spaghetti sauce or marsala mushroom sauce for an extra-mushroomy main.
  • In Risotto: Stir the sautéed mushrooms into creamy risotto or orzotto, like this mushroom orzotto recipe, for a luxurious and satisfying main course.
  • On Toast: Spread goat cheese onto toasted garlic baguette slices, crostini toasts and spoon the mushrooms on top for an elegant appetizer or snack.
  • On top of Burgers. Prepare your favorite bean burger or beef patty and top with a heaping scoop of sauté mushrooms.
  • With Eggs: Stir the mushrooms into scrambled eggs or fold them in an omelet for a flavorful breakfast option.

Unique Serving Suggestions

  • In Tacos: Use the cooked mushrooms as a filling for tacos. Try pairing them with fresh avocado and cilantro for a tasty vegetarian twist or grilled steak with chimichurri sauce for meat-lovers.
  • Use in Fajitas. Make your favorite recipe for fajitas and make them truly sizzle by adding some buttery browned mushrooms.
  • Alongside Soups. During the cooler season, serve your stove top mushrooms next to your favorite creamy soups, like crockpot chicken and gnocchi soup, or stir them into your favorite cream of mushroom soup for delicious texture.
  • As a Pizza Topping: Layer the browned mushrooms on homemade or store-bought pizza for an extra layer of flavor and texture.
  • In a Grain Bowl: Combine the mushrooms with quinoa or farro, along with sauteed peppers and onions and a drizzle of tahini for a harvest bowl.
  • Stuffed in Stuffed Peppers: Use the sautéed mushrooms as filling for stuffed bell peppers with beans and rice or beef short ribs bolognese sauce for a hearty meal.
Overhead photo of a mixture of fresh mushrooms sautéed in butter and herbs in a skillet.

Storing leftovers

Store leftover cooked veggies in an airtight container in the fridge for 3-5 days.

Freezing instructions

Raw ‘shrooms tend to become mushy when you thaw them. However, browned mushrooms cooked on the stove freeze beautifully!

To freeze sautéed mushrooms:

  1. Cook. Sauté mushrooms until most of the liquid evaporates from the pan.
  2. Cool. Allow the mushrooms to cool completely.
  3. Flash freeze. Spread the mushrooms out on a cookie sheet with wax paper. Then, transfer the mushrooms to the freezer and flash freeze for 1-3 hours, or until completely frozen.
  4. Bag. Transfer the mushrooms to a freezer-safe zip-closure bag and seal the bag, removing as much air as possible.
  5. Freeze. Store in this recipe for sauteed mushrooms in the freezer for up to nine months.

Reheating browned mushrooms

Reheating sautéed mushrooms is quick and easy!

To reheat cooked mushrooms, make sure you thaw them in the fridge overnight if they are frozen. Next, place a skillet over medium-high heat. Melt a bit of butter in the pan and add the veggies. Sauté, stirring frequently, until warmed throughout, about 3 minutes.

Alternatively, add frozen mushrooms directly to a dish that will be heated or cooked without thawing!

Close-up, angled photo of a mushroom sautéed on the stovetop.

Meaty, tender, and perfectly golden brown, I just know you’ll love these buttery mushrooms with golden edges and earthy aromas. Until next week, friends, cheers! To stellar ‘shrooms!

Cheyanne

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More mushroom side dishes!

If you love this marsala sauce with mushrooms, try one of these delicious recipes next:

Angled, close-up photo of mushrooms cooked with butter and herbs.

How to Saute Mushrooms: Sauteed Mushroom Recipe

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 17 minutes
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Learn how to saute mushrooms just like your favorite steakhouse with this easy sauteed mushroom recipe. With just one skillet, 7 basic ingredients, and 5 minutes of preparation you can make tender, golden-brown mushrooms glistening in a rich butter sauce flavored with hints of garlic and fresh herbs. Super simple to make, yet extraordinarily delicious, you'll love this versatile stovetop mushroom dish!

Equipment

  • 1 large skillet

Ingredients 

Instructions

  • Cook Mushrooms Undisturbed: Place a large skillet over medium high heat and add the olive oil, swirling to coat the pan.
    When the oil is hot and shimmering, add the mushrooms in a single layer, taking care to not overcrowd the pan. (SEE NOTES)
    Cook the mushrooms, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and start to release their liquid.
  • Stir the Mushrooms and Continue to Saute: Use a wooden spoon and give the mushrooms a good stir.
    Then, continue to let the mushrooms saute, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes.
  • Season and Flavor Mushrooms: Once the moisture has released from the mushrooms and the liquid is completely cooked off, reduce the heat to medium. Then season the mushrooms with salt and pepper to taste (be generous).
    Next, add the butter, shallots, and garlic to the skillet. Sauté, stirring occasionally, until the garlic is fragrant and the mushrooms have absorbed the butter, about 4 minutes.
  • Add Fresh Herbs, Adjust to Taste: RRemove the sauteed mushrooms from the stovetop. Then, add the fresh herbs to the pan and stir to combine. Drizzle with truffle oil, if using.
    Taste the cooked mushrooms and adjust to taste with more salt, pepper, butter, and/or herbs as needed.
  • Serve Sauteed Mushrooms: Enjoy sautéed mushrooms immediately.
    Overhead photo of sautéed mushrooms with butter and fresh herbs in a skillet.

Notes

  • Cleaning Mushrooms:  Wet, sodden mushrooms will steam rather than brown, so it is imperative you do NOT soak the mushrooms to clean them!  Instead, either VERY LIGHTLY rinse the mushrooms with cool water and pat dry.  OR, use a damp paper towel to clean dirt off of the mushrooms.  Either way, make sure you transfer the cleaned mushrooms to a paper towel to absorb any extra water before cooking.  Cook cleaned mushrooms after washing, do not store!
  • You can use any variety of mushrooms you like!  I personally like to use a mixture of cremini, shiitake and chanterelle.
  • Skillet: If you are using a smaller skillet, you may need to brown the mushrooms in two batches. Overcrowding the pan will cause the mushrooms to steam instead of brown!  If cooking in two batches:  Complete step 1 with half of the mushrooms. Remove the browned mushrooms and repeat step 1 with the remaining uncooked mushrooms and more oil. Return all the mushrooms to the pan and continue with the recipe as directed – starting at step 2.
  • Recipe Serves: 4-6
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 160kcal    Carbohydrates: 10g    Protein: 3g    Fat: 13g    Saturated Fat: 5g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 7g    Trans Fat: 0.2g    Cholesterol: 15mg    Sodium: 12mg    Potassium: 389mg    Fiber: 3g    Sugar: 3g    Vitamin A: 300IU    Vitamin C: 5mg    Calcium: 20mg    Iron: 1mg
Course: Side Dish
Cuisine: French

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Angled, close-up photo of mushrooms cooked with butter and herbs.