Sauteed Mushrooms are a staple around here adding rich deep flavor to steak dinners and delicious alongside roast chicken dishes. They’re the perfect addition to soups, stews and even cooked rice!

In this easy recipe, mushrooms are sauteed in garlic butter with a dash of soy sauce. Soy sauce not only adds great flavor but helps to caramelize these delicious mushrooms to a deep golden brown.

Sauteed Mushrooms with Garlic & rosemary

The Perfect Sauteed Mushrooms

Sauteed Mushrooms are one of my all time favorite veggies (along with Bacon Wrapped Asparagus), they add such a deliciously earthy rich flavor to dishes and are ready in just minutes. Fried Mushrooms with garlic are the perfect side dish or make a great topping for Pork Tenderloin or burgers!

How do you make fried mushrooms? Truthfully, fried mushrooms are easy to make but there are a few things you can do to take your sauteed mushrooms from ordinary to extraordinary.

Uncooked Sauteed Mushrooms with Garlic

How to Make Sauteed Mushrooms

The key to a deep rich flavor and making the best sauteed mushrooms is to allow them to caramelize and add aromatics (garlic/thyme) and salt (soy sauce). I add lots of garlic but you can also add fry onions for the perfect sauteed mushrooms and onions burger topping!

You can use any kind of fresh mushrooms in this recipe, sauteed portobellos are a delicious meaty option as well!

How to Caramelize Mushrooms:

There are a few secrets to getting mushrooms to caramelize perfectly! Start by wiping mushrooms with a damp paper towel.  Quickly rinsing mushrooms under water  is ok, but if you leave them too long it can cause their spongy texture to soak up the water which, as you’d imagine, can result in soggy sauteed mushrooms.  Instead, give them a quick rinse and dab them dry or wipe them with a damp paper towel or a mushroom brush!

  1. Use Butter and Olive Oil:  The combination of the two adds great flavor and definitely makes a difference to oil alone.
  2. Do Not Crowd the Pan: If you crowd the pan your mushrooms will simmer in their own juices rather than caramelize.
  3. Do Not Stir Too Much: The key to caramelized mushrooms is allowing the mushrooms to form a crust which means you need to let them sit on one side without stirring.
  4. Turn Up the Heat: Add additional flavors such as wine or Worcestershire sauce in small quantities while the pan is very hot.

Overhead view of Sauteed Mushrooms with Garlic

While I love using fried mushrooms to top a steak or burger, they also add amazing flavor to any mushroom recipe!  They’re perfect to cook and add to casseroles, soups and stews.  The extra flavor and caramelization will add tons of depth to your dishes with very little extra effort.

Can You Freeze Sauteed Mushrooms?

Yes you can, fried or sauteed mushrooms freeze well (although the texture can change slightly) and are great to add to Pasta Sauce, omelettes and chicken or beef stews.

  • Cook and cool as directed.
  • Lay them out on a baking sheet and freeze flat.
  • Once frozen, transfer to a freezer bag or container.

More Mushrooms Recipes:

 

Overhead view of Sauteed Mushrooms with Garlic
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Sauteed Mushrooms with Garlic

Sauteed Mushrooms are an amazing side dish or make a great topping for steaks or burgers! The key to the deep rich flavor is to allow the mushrooms to caramelize.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings

Ingredients  

  • 1 pound brown or white mushrooms or cremini or portobello
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup white wine optional
  • 1 sprig fresh thyme or a pinch of dried thyme
  • 2 cloves garlic minced
  • chives for garnish optional

Instructions 

  • Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices (about ½").
  • Add butter and oil to a pan and heat over medium high heat.
  • Quickly toss the mushrooms & soy sauce (do not do this ahead of time, this will remove too much moisture from the mushrooms)
  • Add the mushrooms to the pan and toss with olive oil mixture. Do not stir allow to cook about 4-5 minutes without disturbing to brown on one side.
  • Add white wine if using and allow to evaporate. Add garlic and thyme (if using). Continue cooking an additional 3-4 minutes stirring occasionally until cooked.
  • Season with salt & pepper to taste.
5 from 359 votes

Nutrition Information

Calories: 142 | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3.2mg | Calcium: 6mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made these several times. the first two were way too salty. I did it tonight not using the white wine, no extra salt and pepper and it was perfection!!

  2. Quick question- can these be made ahead of time through step 4 and then finished just before serving? I prefer not to spend too much time cooking once guests arrive.

    1. I have only made this as written so I’m not sure, Diana. Maybe another reader has tried it and can give us some insight!

  3. I made this this evening adding in some chopped shallots and then fried bread in the pan afterwards to have it with. It was delicious, thank you!

    1. Thank you for trying our recipe, Gladys! I am sorry it wasn’t quite what you were looking for.

    1. Hi Jonathan, I have not tried myself so I can’t say for sure but there are some great plant based butter substitutes that should work well in this recipe.

  4. So glad I found this recipe. Better late than never! This is my go to every time something calls for sauteed mushrooms now. Have been wondering how it would be if Worcestershire sauce was used instead of soy sauce. Well I tried it last night for the heck of it in my beef stroganoff and it was amazing. My wife got to try some mushrooms by themselves and she said the best mushrooms to date. Sorry if someone already covered this but I thought it was worth an honorable mention.5 stars

  5. I made this sautéed mushroom with garlic with the addition of a couple handful of baby spinach added at the end. My family loved it.5 stars

  6. The recipe says to cook one side of the mushrooms but never says to turn and cook the other side. Do you only cook one side? Thanks, planning to make these today.

    1. The mushrooms are stirred during the last few minutes, so the other side will get a bit browned too, but it is primarily the first side.

  7. These were excellent! Thank you for taking the time to explain how to get a good caramelization on mushrooms. I have been doing it wrong for year!5 stars