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 256 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 256 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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Recipe Rating


  1. 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.5 stars

  2. Loved this recipe, best mushrooms ever. I made exactly as written and it is a keeper. Thank you!5 stars

  3. 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?5 stars

    1. Definitely, I think this recipe would work well with other veggies as well! We’d love to hear your additions.

  4. Enjoyable dish for a mushroom lover. Easy to make and tasty. I always use more garlic than recipe calls for.4 stars

  5. 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.5 stars

  6. 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

  7. 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!5 stars

  8. 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!

  9. 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?

    1. 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!

  10. I’m not a fan of mushrooms but my husband is. He loves these!!!!:Smells so good while cooking. Thank you for sharing!5 stars

  11. 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.
    Ian5 stars

    1. 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!

    1. 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.