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.
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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 to Make Sauteed 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.
The key to a 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 okay, but if you leave them too long, their spongy texture can soak up the water, which 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.
- Use Butter and Olive Oil: The combination of the two adds great flavor and definitely makes a difference to oil alone.
- Do Not Crowd the Pan: If you crowd the pan your mushrooms will simmer in their own juices rather than caramelize.
- Do Not Stir Too Much: The key to caramelized mushrooms is allowing them to form a crust which means you need to let them sit on one side without stirring.
- Turn up the Heat: Add additional flavors, such as wine or Worcestershire sauce, in small quantities while the pan is very hot.
While I love using fried mushrooms to top a steak or burger, they also add amazing flavor to any mushroom recipe! They’re perfect adding to casseroles, soups, and stews. The extra flavor and caramelization will add tons of depth to your dishes with very little extra effort.
How To Freeze Sauteed Mushrooms
You can freeze fried or sauteed mushrooms (although the texture may change slightly). They’re great to add to Pasta Sauce, omelets, and stew.
- Cook and cool as directed.
- Spread in a single layer on a rimmed baking sheet and freeze flat.
- Once frozen, transfer to a freezer bag or container.
More Mushroom Recipes
Here are some of our favorite mushroom recipes including stuffed chicken breasts that are tender and juicy with an amazing mushroom filling and a saucy Mushroom Salisbury Steak recipe for a 30 minute weeknight dinner.
Mushroom Stuffed Pork Tenderloin is simple yet elegant and a great way to enjoy fried mushrooms.
Ingredients
- 1 pound brown mushrooms or white, cremini, or portobello mushrooms
- 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
- chopped fresh 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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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!!
You’re welcome Dana! Thank you for sharing! Love that you tried them again and enjoyed them!
love it but instead of soy sauce I used worchestier
Great recipe but no where do you say temperature?
In step 2, it says “heat over medium high heat.” Enjoy the mushrooms Ray!
The sautéed mushrooms recipe was divine! My girlfriend loved them so much we had ….
Exactly what kind of white wine do you suggest .
An unoaked chardonnay would be perfect for this recipe, but any dry white wine will work. Enjoy Mitzi!
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.
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
The garlic is added in step 5. Enjoy the mushrooms! They’re so good!
WOW! They’re just sauteéd mushrooms. NOT. WOW! Incredible recipe! Thank you. Wish I could share my photo on Instagram.
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 recipe
You’re welcome Mary! So glad you love these mushrooms so much! Thank you for sharing.
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
You’re welcome, Anastasia! So glad that your family loves the mushrooms!
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!
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!
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!
Where is the recipe? How many mushrooms? Which ingredients? What amount of ingredients? What temperature? How long to cook?
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!
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 flavorful
Easy to make and tasted great!!!!!
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.
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.
Thanks for sharing Nicholas! Slo glad you loved them.
This recipe is so easy and always tastes gourmet delicious!
Love these mushrooms! They turn out wonderfully. Now a side dish to many meals.
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.