Sautéed Mushrooms

Cook up a bunch of sautéed mushrooms as the perfect side dish for any meal, and then save the leftovers to add to your dishes all week long. What a treat! The rich, savory flavor of mushrooms is enhanced with garlic and served up hot and fresh in this delightful dish.

Ingredients for Sauteed Mushrooms Recipe

• Variety of Mushrooms. You will need cremini mushrooms (also known as baby bella mushrooms), white button mushrooms, and portabella mushrooms for this dish. You could also use shitake mushrooms, oyster mushrooms, enoki mushrooms, black trumpet mushrooms, chanterelle mushrooms, lion's mane mushrooms, maitake mushrooms, and morel mushrooms if you want to splurge.
• Garlic. Whole cloves of garlic can be minced with a garlic press or finely chopped with a sharp knife.
• Salt and Pepper. I like to use coarse Kosher salt and freshly cracked black pepper.
• Parsley. Fresh herbs work best to add flavor.
• Extra Virgin Olive Oil is our oil of choice for sautéed mushrooms. We never cook with butter, but you can use it. Be aware that it can easily burn on a high flame so keep an eye on it.

How to Clean and Prepare Mushrooms

When you buy mushrooms at the store, you need to remember that they are not clean unless they specifically say "washed and ready to use." Mushrooms are sometimes packed in manure for growing, so they need to be rinsed thoroughly before use. We don't like to just wipe them. We prefer to briefly rinse my mushrooms in cold water and then rub them gently to remove any sticky dirt. Then I rinse them again with cold water. I also place the rinsed mushrooms on a paper towel to drain and air dry. The total prep time for this dish is the time it takes to rinse the mushrooms while the pan is preheating.

How to Make the Best Sautéed Mushrooms

Heat a large skillet or pan with oil on medium-high heat. Add the sliced mushrooms, salt, pepper, and minced garlic to the pan. You will notice that the mushrooms release their juices into the pan. Continue cooking the mushrooms and stir frequently until all that liquid has cooked out and the mushrooms are soft. Taste and adjust the seasoning to your taste, then toss the mushrooms with the freshly chopped parsley. Sautéing mushrooms should take a total time of about 20-25 minutes.

Tips for Cooking Mushrooms

• Use our sautéed mushrooms recipe to dress up your favorite protein, vegan dinner, or sandwich.
• Keep leftovers in the fridge to add to omelets, salads, pasta dishes, soups, pizzas, stir-fries, or stews.
• Towards the end of the cooking process, let the mushrooms sit undisturbed for a few minutes to caramelize a little bit, especially if you want crispy edges.
• After cooking the mushrooms, you can deglaze your hot pan with a little white wine or sherry and for a quick mushroom sauce.
• It's okay to crowd the pan since mushrooms shrink and release water as they cook. Just make sure to cook them long enough so they are nice and caramelized, you do not want soggy mushrooms.

Variations

• Other herbs such as fresh thyme, rosemary, marjoram, or basil can be a nice change of pace instead of parsley.
• For an international flare season with za'atar, sumac, or shawarma seasoning
• It is common to sauté mushrooms and onions together, and this adds a different flavor profile.
• Mushrooms are like little sponges to soak up flavor, so adding soy sauce, lemon juice, butter, Worcestershire sauce, balsamic vinegar, or chili paste are all common ways to change up the recipe.

Storage Tips

• Store raw mushrooms in a sealed plastic bag with a slightly damp paper towel to keep them longer.
• Freeze raw mushrooms in a freezer-quality bag or airtight container for up to six months. Thaw the mushrooms during the cooking process, they thaw quickly.
• Keep leftover sautéed mushrooms in an airtight container in the refrigerator for up to a week and use them in other recipes. You can also reheat them in the microwave to eat them as is.
• Place the leftover cooked mushrooms in the freezer in sealed freezer-quality bags for up to three months. After the first couple of hours, break up the frozen mushrooms in the bag so that when you are ready to use them you can reheat as much or as little as you need. Thaw mushrooms in the dish you'll use them to serve them in.

How to Serve Sautéed Mushrooms

Because mushrooms are naturally vegan, non-dairy, and gluten-free, they are perfect to serve guests and work well with any meal. Sauté mushrooms for an easy side with lots of flavor.

Frequently Asked Questions

What's the best type of mushroom to use?

A variety of mushrooms is better than one single type. We suggest cremini mushrooms, white mushrooms, and portabella mushrooms.

Can you use dried herbs instead?

Yes, you can. We don't always have fresh herbs available. Dry herbs are a great option.

Can you freeze sautéed mushrooms?

Yes. Use an airtight container and keep them for up to three months.

How do you know when sautéed mushrooms are done?

Properly cooked mushrooms will change color and become darker, shrink in size, and lose all of the excess moisture.

More Recipes with Mushrooms

• Tagliatelle With Mushroom Ragu & Swiss Chard
• Mushroom and Chickpea One Pot Pasta
• Mushroom Risotto
• Easy Hummus Recipe with Shawarma Mushrooms
• Hummus Toast with Sauteed Mushrooms

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