Sautéed Mushrooms

sauteed mushrooms in a skillet with a wooden spoon.

This Sautéed Mushrooms Recipe is ready in under 12 minutes! From steak, chicken, burgers, omelettes, pizzas, sandwiches or just a quick side dish, it is simple yet tasty!

Course Dinner

Cuisine American

Keyword pan fried mushrooms, sautéed garlic mushrooms, sautéed mushrooms, sautéed mushrooms with garlic

Prep Time 5

Cook Time 9

Total Time 5

Servings Servings

Calories 113kcal

Author Maria Doss

Ingredients

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

Instructions

Slice cleaned mushrooms into ½-inch thick slices.
Tip: I found that slicing the mushrooms into ½-inch thick slices works best for this recipe. It cooks super quick, has more surface area for caramelization and is easy to be piled into a sandwich or burger.
Add butter into a medium skillet and place over medium-high heat.
When hot, add sliced mushrooms and toss with the butter mixture. Cook for about 3 to 5 minutes, stirring occasionally.
Pro tip: Give a toss right away! The minute mushrooms hit the skillet, the bottom layer soaks up the butter, leaving the top layer deprived of the goodness. So, give them a quick stir to make sure that every slice has a chance to soak up as much butter as possible, before they start to leech moisture.
Reduce heat to medium, add all remaining ingredients, cook for 3 to 4 minutes, stirring frequently, until mushrooms are cooked and garlic is fragrant.
Tip: Let your mushrooms cook before you salt them! If you salt them before cooking, they will begin oozing out moisture and you will essentially end up steaming them in the pan.
Remove from heat and serve as a side dish or make into sandwiches.
Tip: Add a small knob of butter just before removing from heat. It melts into the mushrooms resulting in a glistening finish!

Video

Notes

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 mushrooms too often when cooking will prevent the browning and caramelization. Stir only a few times.

Add herbs at the right time - Fresh herbs are best added just before removing from heat whereas 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.

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