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
- Bay Leaf
- Marjoram (morel and porcini mushrooms)
- Parsley, flat-leaf
- Rosemary (morel mushrooms)
- Sage (porcini mushrooms)
Seasonings that go with mushrooms
Vegetables to use with mushrooms
- Green Beans
- Bell Peppers
- Chile Peppers
Other flavors to add to mushrooms
- Bread Crumbs
- Marsala Wine
- Soy Sauce
- Vinegar Wine
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!
- Heat oil: Heat a large skillet over medium high heat and add the olive oil.
- 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.
- Season mushrooms: Once their is no liquid in the pan, reduce the heat to medium and season the mushrooms with salt and pepper.
- 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.
- 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.
- Sere mushroom saute: Enjoy pan fried shrooms immediately.
Step by step photos: Sauteing mushrooms on the stove
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.
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.
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
- Grilled Chicken
- Lobster Tail
- Crab Cakes
- Crab Legs
- Pan-Roasted Fish
Side dishes that pair well with skillet mushrooms
- Mac n’ Cheese
- Roasted Brussels Sprouts
- Onion Rings
- Creamed Spinach
- Green Beans
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:
- Cook. Sauté mushrooms until most of the liquid evaporates from the pan.
- Cool. Allow the mushrooms to cool completely.
- 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.
- Bag. Transfer the mushrooms to a freezer-safe zip-closure bag and seal the bag, removing as much air as possible.
- 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!
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!
Until next week, friends, cheers – to stellar ‘shrooms!
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More recipes for mushrooms!
If you love this marsala sauce with mushrooms, try one of these delicious recipes next:
- Spinach Bacon Stuffed Mushrooms
- Mushrooms Marinated
- Spaghetti Mushroom Sauce
- Marsala Mushroom Sauce
- Mushroom Orzo Risotto
The best easy sautéed mushrooms recipe👇
Easy Sauteed Mushrooms Recipe
- 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!
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Roter Davis says
Why would a recipe call for kosher salt? As far as I can tell there is no difference in taste. But I don’t add salt or pepper while cooking. Both are added after the fact.
Then there’s olive oil. Do you really think it makes a difference at 2 tbs?
Then there’s truffle oil. I know what truffles are but I’ve never seen truffle oil in a store. Are you just trying to seem exotic?
Hi Roter Davis,
Unfortunately, kosher salt is not the same thing as table salt or sea salt. A simple google search will provide you tons of information. For the best results, I always recommend using the type of salt called for in the recipe.
Salt should be added during the cooking, not on the table. Kosher, sea, iodized, and other salts have different levels of sodium, therefore require different amounts. Personally I never use table (iodized) salt. It’s too powerful.
The same is true for oils. Either you’re a troll or you need to do some serious you tube watching before attempting to cook. Are you aware of the difference between salmonella and semolina?
Tiffany Masias says
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.
PERFECTION, Chey! That’s the way I do love mushrooms: butter, garlic, and herbs (Actually, never tried adding tarragon – interesting idea!) Basically, I can eat these mushrooms like that. I only need some toasted bread and perhaps a glass of wite wine 🙂
Kelly | Foodtasia says
Oh yum, Chey! These look so good! I would put them on everything! And they’re so easy to make!
Mary Ann | The Beach House Kitchen says
One of our favorite things to serve with a steak Chey! Such an easy recipe with so much flavor. Love the tarragon and thyme! Pinned and can’t wait to serve these up with our next steak!
Kankana Saxena says
I love a good neatly browned mushroom, absolutely love it! This post is lovely and really amazing writing with all the detailed information.
Can’t go wrong with sauteed mushrooms! Love the heartiness and earthiness of them. Delicious spices!
Jennifer @ Seasons and Suppers says
I just love mushrooms cooked this way and such great tips for flavourings and different ways to use them! Such a simple dish that adds such great flavour and texture to so many dishes (or on their own).
Kelsie | the itsy-bitsy kitchen says
Sauteed mushrooms on avocado toast was my go-to lunch all last spring but I stopped making it; you’ve reminded me I need to start up again. These shrooms look PERFECT and I’m totally making them instead of my no-recipe just-through-things-in-the-pan version. Have a great weekend, Chey!
I had some roasted mushrooms today too. Love the meaty tender texture and earthy aroma…yours looks great, Chey.