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
4.99 from 210 votes↑ Click stars to rate now!
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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


  • 1 pound white or brown 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


  • 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.
4.99 from 210 votes↑ Click stars to rate now!
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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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Recipe Rating


  1. Our son, aged 9, had a sudden interest in finding mushrooms in the wild, and asked me if we could buy some “safe” ones in the store to try. I haven’t had mushrooms since I was a child and my mom would sauté them with onions. They were okay, but mostly meh or downright icky to this former child. So, once my son asked me to make them, I put a brave face on, and tackled it.
    We ABSOLUTELY loved them. I made them again when my husband and 12 yr old were home so they could try them, and again we all gathered around, with the two new recruits, and took a bite at the same time. They loved them too! So this recipe took a family, who either didn’t like or wasn’t sure about mushrooms, and turned us into racing back to the plate for more.
    Thank you!!5 stars

    1. You’re welcome Dana! Thank you for sharing! Love that you tried them again and enjoyed them!

    1. An unoaked chardonnay would be perfect for this recipe, but any dry white wine will work. Enjoy Mitzi!

  2. Seriously amazing! Thats a big word for mushrooms. I used plant based butter (for health reasons, which by the way is why Im eating mushrooms in the first place) and they were delicious… I can only imagine how great they must be with real butter.

    I also chopped these up after they were cooked and mixed them in with your broccoli rice casserole.

    Thank you.5 stars

  3. When do you put the garlic in the recipe/pan ? I feared over cooking and need instructions! Forgive me if I missed this as I did not see anything about garlic in the instructions. Can’t wait to try

  4. WOW! They’re just sauteéd mushrooms. NOT. WOW! Incredible recipe! Thank you. Wish I could share my photo on Instagram.5 stars

  5. wooooow!! the soy sauce added before searing on the hot frying pan is MAGICAL. Did not use wine or thyme, used garlic powder instead as i feared burning the fresh garlic. Will make over and over and over. Thanks for the great recipe5 stars

  6. Just tried out today and the results is Fantastic!
    Love it
    Definitely gonna be a great side dish that the whole family loved it.
    Thank you

  7. Best sautéed mushroom recipe I’ve ever tried. Wow! I served them on steaks and they made them pop with flavor. They were also good on my garlic mashed potatoes. Your tips and tricks were critical keys to success too. Thank you!5 stars

  8. Hi, Holly. Thanks for this recipe and these mushrooms look great! Question for you: do you turn the mushrooms over to cook on the other side? I only saw cooking on one side on the directions so just wanted to be sure. Thank you!

    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. I’m sure you’ll love them any which way Naomi!

  9. Where is the recipe? How many mushrooms? Which ingredients? What amount of ingredients? What temperature? How long to cook?

    1. You can find the full recipe listed in the post (or simply click the “JUMP TO RECIPE” button at the top of the post). Enjoy!

  10. Wonderful! We never did mushrooms growing up, so this was a great introduction to them. I use red wine instead – I think it’s more flavorful5 stars

  11. Just made this recipe because I had a lot of mushrooms and didn’t know what to do with them. You talk about something good a keeper for sure.5 stars

  12. Easily the best mushrooms I’ve ever had. If you don’t have white wine, don’t sweat it; I used red wine and they still tasted great.5 stars

  13. These are fabulous! This recipe made me realize I always stir too often and don’t let them cook enough so brown. This was great and made me change my ways! I used liquid aminos in place of soy. Didn’t add any salt and I think it was perfectly salty without.5 stars