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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Wow! delish! I have done sauteed mushrooms so many ways and this is probably the best. Only thing I did differently was use sherry instead of white wine.
so simple and incredibly tasty. thank you for sharing the recipe.
For where I am in my foodie-wannabe-chef journey(!) this is perfect.. the expert tips (such as avoiding shrooms becoming watery; not stirring until a significant layer of caramelisation has developed; the salt/soy (obvsly!); the acid/wine at a higher temp; the mix of butter and olive oil; not ‘crowding’ the pan… great, great tips).
I think I might subscribe…!!!!
Huge thanks.
I am so glad you enjoyed this recipe Philip! To receive our newsletters to see more quick and easy recipes, you can sign up here or scroll down to the bottom of the post and you will see a signup box.
I literally just made these now, and I followed your recipe exactly, except that I only had 8 oz. of mushrooms and had to cut it in half. Oh, Wow! I’m off today and was looking for something to use the mushrooms I had on hand, and since we’re having chicken sandwiches for dinner, I thought that sauteed mushrooms might go well with Swiss cheese. Well, I only wish that I had 2 pounds of mushrooms, as they are so good! I’m eating them along with a little glass of wine (why not, needed it for the recipe; right?). These would be fabulous alongside a steak, although just eating them by themselves is such a treat. Thank you for this and all of your wonderful recipes. You rock!!
Chicken sandwiches with mushroom swiss sounds amazing (and a little glass of wine on the side ;) )!!
I am a “eat em if I have to” person re mushrooms, but my 2 yo and I had these tonight with beans on toast and it was amazing!
Cooking for decades and these are the best mushrooms I have ever eaten!! Soy Sauce, amazing
color and flavor!! You are never too old to learn new tricks!!
Go light on soy sauce but otherwise simple and delicious.
There are so quick to make and turned out to be so delicious!
my mushrooms were swimming in liquid. Did I do something wrong? If so, what? Should I have strained?
Hi Emily, did you rinse the mushrooms or wipe them to clean them? Rinsing them they can absorb a lot of water. The other things that can cause excess liquid is overcrowding the pan and stirring too much. I hope this helps!
Have made this up a few times…never disappoints. The soya sauce adds just the right amount of saltiness. Quick and easy way to do up mushrooms!
Delicious..just the perfect pairing with steak! Hubby even said “Make this again “ Love,Love you simple recipes that are so delicious. Thanks
Delicious!
Wonderful recipe! We have these once a week with our Saturday night steaks. My wife says the house smells like a high-end restaurant. Thanks!!!
Fabulous easy recipe and so easy to make. The taste is fabulous
These were really fantastic. Thank you!!
Lovely
These were outstanding! My not-a-mushroom-lover husband gobbled these up and is still raving about them a day later! We will definitely make these again.
have to add that we make these almost weekly now. great side dish for our grilled steaks. sooo good!!
Delicious! I’ve been craving mushrooms and have ate them by themselves over five times like this!
I would never have thought that frying mushrooms for 4-5 mins without touching them would work, but it really does
Delicious!
I was looking for something other than just sautèed in butter.
This fit the bill.
They were great!