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This easy sautéed mushrooms recipe is bursting with flavor! With just one skillet, 7 ingredients and less than 20 minutes, you can get these perfect steakhouse mushrooms on the table! Serve over burgers, steak, chicken, pasta and potatoes; fold them into eggs, or enjoy them as a simple side dish. No matter how you dish them up, this versatile and fool-proof mushroom saute will quickly become a household staple! (Low-Carb, Keto-Friendly)

Easy recipe for sautéed mushrooms

This mushroom saute recipe yields flavorful ‘shrooms that taste exactly like what you’ll get at a high end steak restaurant! Buttery, rich, meaty and beautifully caramelized mushrooms kissed with the perfect amount of pungent garlic and delicate fresh herbs!

Made in just one pan with 7 ingredients and ready in 20 minutes or less, you are going to fall in love with these simple, but superb sautéed veggies!!

Ingredients in this simple mushroom recipe

How to season 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!

Fresh herbs to use with mushrooms

  • Basil
  • Bay Leaf
  • Chervil
  • Chives
  • Cilantro
  • Dill
  • Tarragon
  • Marjoram (morel and porcini mushrooms)
  • Oregano
  • Parsley, flat-leaf
  • Rosemary (morel mushrooms)
  • Sage (porcini mushrooms)
  • Scallions
  • Thyme

Seasonings that go with mushrooms

  • Cayenne
  • Cloves
  • Coriander
  • Cumin
  • Garlic
  • Ginger
  • Nutmeg

Vegetables to use with mushrooms

  • Asparagus
  • Green Beans
  • Bell Peppers
  • Carrots
  • Chile Peppers
  • Fennel
  • Leeks
  • Onions
  • Potatoes
  • Spinach
  • Tomatoes

Other flavors to add to mushrooms

  • Bacon
  • Bread Crumbs
  • Capers
  • Cheese
  • Cream
  • Lemon
  • Marsala Wine
  • Sherry
  • Soy Sauce
  • Stocks
  • Vinegar Wine
  • Worcestershire

Overhead photo of assorted raw whole mushrooms in a neutral colored bowl with a knife and ramekin of fresh thyme next to the bowl - photo of the main ingredient in easy sauteed mushrooms recipe.

How to sauté mushrooms easy?

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.

Step by step photos: Sauteing mushrooms on the stove

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

FAQs: mushroom saute recipe

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.

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 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.

Overhead photo of quarted and halved assorted raw mushrooms on a gray wood cutting board - photo of the prep work to make easy sauteed mushroom recipe.

Using easy mushroom recipes

Tender mushrooms sauteed and caramelized on the stove are extremely versatile. While you can enjoy them straight from the pan as a tasty side dish, they also make a wonderful, savory addition to many recipes like salads, soups, stews, pizzas, casseroles, and more! Essentially, you can make everything tastes better with the addition of golden brown, buttery mushrooms!

How to use sautéed mushrooms

  • Over Steak, Pork Chops or Chicken. Sauté the veggie as directed in recipe. Grill, Pan-Fry or Broil your favorite cut of steak, chicken or pork and top with a generous portion of mushrooms.
  • On top of Burgers. Prepare your favorite bean burger or beef patty and top with a heaping scoop of sauté mushrooms.
  • Toss with Pasta. Cook your favorite pasta and reserve some of the cooking liquid. Toss pasta with ‘shrooms, butter, cooking liquid, parmesan cheese and fresh herbs.
  • Pile on Crostini or Toast.  Spread your favorite cheese on to slices of artisan bread. Top with mushrooms, fresh herbs and plenty of salt and ground pepper.
  • Fold in an omelet. Cook your favorite omelet, eggs, and add sautéed veggies to the filling.
  • Use in Mexican hand helds. Make your favorite recipe for fajitas, tacos, burritos or quesadillas. Add mushrooms to the cheese filling.
  • Fold into risotto.
  • Pile on polenta or grits.
  • Over hummus or dip.
  • Use as a topping for pizza.
  • As a topper for baked potatoes.
  • Add to gravy for added flavor.
  • Add more vegetables for a hearty side dish. Add onions, bell peppers and plenty of garlic to the mushrooms. Sauté according to recipe directions. Serve as a side with your favorite main dish.

Overhead up close photo of perfectly sauteed mushrooms seasoned with salt, pepper and thyme.

What to serve with the best sauteed mushrooms?

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

Main dishes to serve with pan fry mushrooms

  • Grilled or Broiled Meats
  • Roasted Beef or Pork Tenderloin
  • Prosciutto Wrapped Chicken
  • Lamb Chops
  • Brisket
  • Grilled Chicken
  • Lobster Tail
  • Shrimp
  • Crab Cakes
  • Crab Legs
  • Pan-Roasted Fish
  • Lasagna
  • Meatballs
  • Eggs

Side dishes that pair well with skillet mushrooms

  • Mac n’ Cheese
  • Potatoes
  • Roasted Brussels Sprouts
  • Onion Rings
  • Asparagus
  • Creamed Spinach
  • Green Beans
  • Corn
  • Broccoli
  • Salad
  • Soup

Overhead photo of sauteed mushrooms topped with thyme in a skillet with two pieces of toasted bread and spoons surrounding the skillet.

Storing mushroom recipes sauteed

How long are sauteed mushrooms for steak and pasta good for?

Yes, you can absolutely saute mushrooms in advance!

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

Can you freeze a sauteed mushroom?

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 the freezer for up to nine months.

How to reheat pan fried 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!

Angled photo of sauteed mushrooms topped with thyme in a skillet with two pieces of toasted bread blurred behind the skillet.

Nutritional information

How many calories are in mushrooms cooked on the stove?

The exact number of calories in pan fried mushrooms will depend upon the type of veggie and recipe you use. This easy sauteed mushrooms recipe serves 4 to 6 people. There are about 171 calories per serving.

Are mushroom recipes low carb?

Mushrooms saute with butter and herbs is a fantastic low carb option for ketogenic diets!

Overhead photo of pasta topped with butter sauteed mushrooms on a a white plate with serving spoons inserted into the pasta and two pieces of toasted bread, a neutral colored napkin and ramekin of fresh thyme next to the plate - photo of what to do with sauteed mushrooms.

Until next week, friends, cheers – to stellar ‘shrooms!


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The best easy sautéed mushrooms recipe👇

Easy Sauteed Mushrooms Recipe

5 from 8 votes
Total Time: 17 minutes
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4
This perfect steakhouse sautéed mushrooms recipe is incredibly easy to make and bursting with flavor!  They only require one skillet and 7 ingredients!  Serve them as a side, folded into eggs and omelets, or over burgers, steak, chicken, pasta and potatoes!  This versatile recipe is the best and will become a household staple!


  • large skillet


  • 2 TBS Olive Oil
  • 1 Pound Assorted Mushrooms – cleaned & halved or quartered depending on size (SEE NOTES)
  • Kosher Salt & Freshly Ground Black Pepper
  • 2 TBS Unsalted Butter
  • 1 medium Shallot – finely diced
  • 2 cloves Garlic – roughly chopped
  • 1 ½ TBS Fresh Thyme – chopped
  • 1 ½ TBS Fresh Tarragon OR Parsley – chopped
  • 1-3 tsp Truffle Oil to taste (Optional)


  • Heat a large skillet over medium high heat. Add the olive oil, swirling to coat the pan. When the oil is hot and shimmers, add the mushrooms in a single layer, taking care to not overcrowd the pan. (SEE NOTE) Cook the mushrooms, UNDISTURBED, for 4-5 minutes or until they begin to turn golden and release their liquid.
  • Stir the mushrooms and continue to cook, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes.
  • Once the moisture has released from the mushrooms and cooked off, reduce heat to medium and season mushrooms with salt and pepper. Add the butter, shallot and garlic. Sauté, stirring occasionally until the garlic is fragrant and the mushrooms have absorbed the butter, about 4 minutes. Add fresh herbs and stir to combine.
  • Serve: Remove from heat and drizzle with truffle oil. Taste and season with more salt, pepper and herbs as desired. Enjoy!


1. 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!
2. You can use any variety of mushrooms you like!  I personally like to use a mixture of cremini, shiitake and chanterelle.
3. 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
Nutritional Information is an estimate and will depend on exact products and quantities used.  Nutritional Information is based upon 4 servings.


Calories: 171kcal    Carbohydrates: 10g    Protein: 3g    Fat: 15g    Saturated Fat: 5g    Cholesterol: 15mg    Sodium: 12mg    Potassium: 382mg    Fiber: 3g    Sugar: 3g    Vitamin A: 302IU    Vitamin C: 5mg    Calcium: 13mg    Iron: 1mg

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