Easy Sautéed Mushrooms Recipe is made with just 4 main ingredients! It is delicious made into sandwiches, burgers, quesadillas or as a side dish for any entree. Best tasting yet very simple to make!
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Sautéed Mushrooms with Garlic
Ain't a fancy recipe! But, this has to be the best pan fried side that you will love to make in minutes. It is so simple to make. You do not need any fancy mushrooms, no wine, no soy sauce and no Worcestershire. Few simple and basic ingredients along with thyme for a delicious side dish or we used this as a filling to make this tasty mushroom sandwich.
Mushrooms are one of our favorite veggies for it's earthy and umami flavor. In this easy recipe, they are sautéed in a simple garlic butter for about 10 minutes. They turn out tender, juicy, garlicky and meaty.
While I love using this side dish to top a steak, chicken or burger, they’re perfect to cook and add to casseroles, pasta, soups, sandwiches or quesadillas. The earthiness will add tons of depth to your dishes with very little extra effort.
WHY IS THIS THE BEST EVER?
- Simple yet tasty - Sautéed with just few basic ingredients like lots of garlic, butter and thyme in one skillet. It is buttery, garlicky with umami flavors.
- Cooked to perfection - They cook up so tender, juicy and meaty.
- Diet friendly - Vegetarian and Gluten free. Use olive oil instead of butter to make it vegan, plant based and dairy free.
- Goes with everything - We use this as a filling to make a tasty tomato sandwich, but it is just as delicious served as a side for dinner along with chicken, steak, fish, shrimp, pasta or rice.
- Quick and Easy - Cooks in about 10 minutes in one skillet. Can't get easier than that!
BEST TYPE OF MUSHROOM TO USE
Nothing fancy here! We recommend using baby bellas, which is a more mature Version of white button variety with a robust flavor. They are commonly found year round in all grocery stores or use white button variety.
Can you use other types? Portobello has a great meaty flavor and will make a great substitute. Other types like oyster or shiitake can also be used.
Brown fungi provides an intense umami flavor and heartier texture, similar to cremini or baby portobello.
How To Clean Mushrooms
They tend to absorb water like sponges. The best way to clean is to lightly brush off specks of dirt using a damp paper towel or a very quick rinse under the faucet is acceptable as long as you don't let them soak in water.
They are very porous and will soak up the surrounding moisture and get soggy if submerged in water too long. Use a damp paper towel to remove any debris from the cap gently.
To cut - Make sure to trim the stem end as soil may still reside on the surface. Slice the larger ones on half or keep the smaller ones whole and slice into ½-inch thickness
They are not only low in calories, fat and cholesterol free, but also rich in several vitamins, minerals like potassium, antioxidants, boosts immunity and bone health.
They come in lots of different shapes, sizes, colors and are available year round in most grocery stores. So, pick up a pack next time and give this nutritious fungi a try.
How to saute without getting them watery?
We have a few tips up our sleeves to avoid them getting soggy:
- Make sure you don’t soak them in water when you clean them because they tend to absorb water quickly like a sponge.
- Saute over high heat reduces the amount of liquid that seeps out.
- Using a larger skillet to help the water evaporate as it cooks. They are about 80 to 90 percent water.
HOW LONG TO SAUTE?
It takes just about 10 minutes of pan frying, if using a larger skillet to fit them mostly in an even layer. Cooking them longer will make them loose the shape and juiciness.
Mushrooms comprise about 8o to 90% water and significantly reduce in size when cooked. They are done cooking when no longer spongy in the center, yet it still retains some juiciness. Avoid overcooking which will make them shrivel and become next to nothing.
- Mushrooms - Baby bella or white button variety.
- Butter - Unsalted or salted butter. Adjust salt is using salted butter.
- Garlic - Lots of minced fresh garlic.
- Herbs - Fresh or dried thyme.
- Seasoning - Salt, pepper and red pepper flakes.
PRO TIPS FOR SUCCESS
- Cook over high heat most of the time - The heat needs to be hot enough for the released water to simmer away quickly. Lower heat will make them steam instead of browning.
- Use a large skillet - Select a wide enough skillet or saute pan that can fit the mushrooms in even layer without mush overcrowding. This will also ensure that the released moisture evaporates faster without steaming them. If you are using a smaller pan, then we recommend cooking in two batches.
- Don't stir too much - Stirring them too often when cooking will prevent the browning and caramelization. Stir only a few times.
- Don't add the garlic in the beginning - Minced garlic burns very quickly and is best added when the fungi is mostly cooked.
- Add herbs at the right time - Fresh herbs are best added just before removing from heat wheras dried herbs like dried thyme can be added along with the minced garlic, so that it has enough time to soften and release the aroma.
- Salt towards the end - Salting vegetables when cooking makes them release moisture quickly, steam and soften without making them caramelized. So, it is highly important to salt towards the end, just before they are done.
- More Butter - Add a tablespoon of room temperature butter just before removing from heat to add more butteriness to the dish.
- Make it healthy - Use olive oil instead of butter to make it healthier, plant based, dairy free and vegan.
- Don't slice them thin - Slicing them about ½ an inch in thickness. This gives them enough surface area to cook fast yet maintain the texture instead of shriveling into nothing.
This is delicious in all its simplicity, here are a few ideas to switch up the taste:
- Saute sliced onions along with baby bellas to make a delicious burger topping.
- Add garlic powder along with fresh garlic for a more garlicky punch.
- Switch up the herbs like oregano, Italian seasoning or parsley.
- Add teaspoon of Worcestershire sauce or soy sauce for extra umami flavor.
- Mix and match different types of mushrooms.
- Add balsamic vinegar or lemon juice at the end.
- Add a handful of baby spinach leaves along with garlic.
HOW TO MAKE?
It is important to make sure that they don't get soggy or bland. You want cook them in medium high heat, use a wide skillet and not over crowd the pan. Here’s a brief summary of how to make this recipe.
(For a detailed recipe and measurements, scroll down to the complete printable recipe card and don’t miss the video below.)
- Prep - Wash or wipe them dry with a damp paper towel. Slice into half inch thick slices.
- Saute - Cook them in butter over high heat until they are mostly cooked and water evaporates.
- Add aromatics - Add minced garlic, thyme, salt, pepper and red pepper flakes. Continue cooking over medium high heat, until tender.
HOW TO STORE?
Leftovers will keep in the fridge for three to four days in an air tight container. Allow them to cool completely, cover tightly, and refrigerate or freeze.
To reheat - Warm them up in a small frying pan over low heat or microwave until warmed through.
CAN YOU FREEZE?
Sure can! The dish freeze well although you might find a slight change in the texture. Transfer cooled fungi in freezer safe zip lock bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator or leave at room temperature for a few hours.
HOW TO SERVE?
There are so many ways to serve these sautéed mushrooms -
- Chicken - Serve as a side dish paired with Baked Chicken Cutlets, Air Fryer Chicken Parmesan or Air Fryer Chicken Nuggets.
- Pasta - Enjoy with Garlic Butter Shrimp Pasta, Lemon Chicken Pasta without Wine, Spicy Chicken Pasta, Instant Pot Shrimp Alfredo, Creamy Pesto Chicken Pasta.
- Fish - Alongside Air Fryer Salmon or Air Fryer Tilapia.
- Eggs - Topping for omelette or tossed into scrambled eggs.
- Pizza - Topping for Naan Bread Pizza for a big umami.
- Burger - Top this Air Fryer Burger or Baked Chicken Burger with this topping.
- Sandwich - Try this Mushroom Tomato sandwich.
- Quesadilla - Make a cheesy quesadilla.
- Holidays - Serve as a side dish for your Thanksgiving dinner.
More Mushroom Recipes to try:
- Creamy Chicken Mushroom Pasta
- Air Fryer Stuffed Mushrooms
- Garlic Butter Mushroom Fried Rice
- Air Fryer Breaded Mushrooms
- 1 pound white or baby bella mushrooms
- 3 tablespoons unsalted butter
- 3 to 4 cloves garlic, minced
- ¼ to ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pinches dried thyme (or 2 sprigs fresh thyme)
- 2 pinches red pepper flakes
1. Slice cleaned mushrooms into ½-inch thick slices.
2. Add butter into a medium skillet and place over high heat.
3. When hot, add sliced mushrooms and toss with the butter mixture. Cook for about 3 to 5 minutes, stirring occasionally.
4. Reduce heat to medium-high, add all remaining ingredients, cook for 3 to 4 minutes, stirring frequently, until mushrooms are cooked and garlic is fragrant,
5. Remove from heat and serve as a side dish or make into sandwiches.
More Butter - Add a tablespoon of room temperature butter just before removing from heat to add more butteriness to the dish.
Make it healthy - Use olive oil instead of butter to make it healthier, plant based, dairy free and vegan.
Don't slice them thin - Slicing them about ½ an inch in thickness. This gives them enough surface area to cook fast yet maintain the texture instead of shriveling into nothing.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 268mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 3g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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