5 from 7 votes
Easy Sauteed Mushrooms Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
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!
Course: Appetizer, Side Dish
Keyword: best, Easy, mushrooms, sauteed, vegetarian
Servings: 4
Calories: 171 kcal
Ingredients
  • 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)
Instructions
  1. 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.

  2. Stir the mushrooms and continue to cook, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes.

  3. 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.

  4. Serve: Remove from heat and drizzle with truffle oil. Taste and season with more salt, pepper and herbs as desired. Enjoy!

Recipe Notes

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.

Nutrition Facts
Easy Sauteed Mushrooms Recipe
Amount Per Serving
Calories 171 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 12mg1%
Potassium 382mg11%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 302IU6%
Vitamin C 5mg6%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.