How to Saute Mushrooms: Sauteed Mushroom 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
- 2 TBS Olive Oil
- 1 pound Assorted Mushrooms – cleaned & halved or quartered depending on size (SEE NOTES)
- to taste Kosher Salt and 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
- 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.
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
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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.
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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