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.
This post may contain affiliate links. Please read our disclosure policy.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Here are a few more recipes that you'll love!
Amazing! Best I’ve ever eaten.
You are so right – these are fantastic and easy to make sauteed mushrooms! New favorite. My husband doesn’t like mushrooms but I love them – so I get twice as many, LOL. Love the touches of soy sauce, garlic and thyme.
Loved this recipe, best mushrooms ever. I made exactly as written and it is a keeper. Thank you!
Hi, this is my absolute favourite recipe for cooking mushrooms, it is so delicious!! Do you think i could add other veg as well as mushrooms to it?
Definitely, I think this recipe would work well with other veggies as well! We’d love to hear your additions.
Easy, quick AND delicious!
Enjoyable dish for a mushroom lover. Easy to make and tasty. I always use more garlic than recipe calls for.
LOVED this recipe. I used coconut aminos and eliminated soy. Butter to olive oil ratio 1:3. Served with steak but I ended up adding the mushrooms to salad. SO GOOD. Flavorful. Not touching while cooking was a great tip.
Easy and delicious
Congratulations on creating such a great recipe. Easy to prepare & cook. Delicious taste. Thank you for sharing.
Thank you, Bob! So happy you enjoyed this recipe.
That is a great idea! Thank you for sharing! Let me know how you made it and what you thought of it! Thank you so much
Very good! Thank you!
Delicious and so easy! Great accompaniment to steak or burgers. I subbed tamari for the soy sauce to make these gluten free for my hubby (who has celiac), but otherwise followed the recipe exactly. Thanks, Holly!
So happy this recipe worked out well for you, Ninka!
Hi Holly,
I typically do not comment on recipes but I have to tell you these are the BEST mushrooms I have ever had!
I did not have fresh thyme so I had to use dry and I also added a touch of Teryaki sauce. (I always add a bit of this to a bottle of good quality Soy Sauce) and the white wine in my opinion is a must.
Thank you so so much for sharing this with us and can’t wait to make this for the gathering I will be having this weekend, I will just sit back and watch their reaction. Incidentally, I think it tastes better a couple of days later.
Thanks again!
WOOOOW.!!!
Just wondering how far in advance the shrooms can be prepped. The image shows stems left on, and the gills left in. Is that advisable for all mushroom types, example Shitake? I like to mix up the mushroom variety so I cook usually two types together. Your thoughts?
These can be prepared up to 24 hours in advance but should only be added to the soy sauce just before cooking. If using Shitake mushrooms you’ll likely want to discard the stems as they can be hard. Mixing mushrooms in this dish would be great!
Nice
I’m not a fan of mushrooms but my husband is. He loves these!!!!:Smells so good while cooking. Thank you for sharing!
So happy he enjoyed these Colleen!
This was fantastic – best mushrooms I’ve ever cooked!
Loved it. My husband couldn’t stop saying goodbye it was. So it was a hit and a keeper!
what a wonderful website!
the only thing i could ask is would you provide just a little more detail on the freezing aspects? how long before they spoil (i believe most cooked foods are a month), how to ‘resurrect’ them, etc. ?
i live alone, unfortunately and so batch-cooking and freezing is a mainstay of how i (and i suspect, many others) can eat well on a budget/without making mountains of wasted food.
anyway, thankyou.
Ian
Thank you for the feedback Ian. In our newer recipes, we do try to add this when we think it will be helpful. If you’re not sure, please check the comments, as we have sometimes answered, or feel free to ask. Thank you again!
So that’s how to cook mushrooms!!! I’ll have to try to remember that.
I love your recipes, but they won’t print for me!
I am able to print when I click the Print button near the recipe, Jacqueline. Do you have pop ups blocked? It opens a print friendly version in a new window for you.