Sautéed Mushrooms
Sautéed Mushrooms are the goes-with-anything side dish we all need more of in our lives! Savory, meaty, and full of umami flavor, they’re easy to make and perfect for rounding out just about any meal.
What do you have in your side dish arsenal? For me, sides like roasted green beans and air fryer baked potatoes are on frequent rotation in my house because they’re easy to make, pair well with a wide variety of flavors, and no one’s complaining when they see them on the table. These garlic butter sautéed mushrooms are another perfect example of a back pocket side dish recipe you’ll find yourself making all the freaking time.
And that’s a good thing! There’s nothing wrong with repetition when it’s something as delicious as these buttery, garlicky sautéed mushrooms. In all honestly, I could probably make a meal out of this recipe—it’s already hard to stop picking them out of the pan while I’m waiting for my main dish to be ready.
While the garlic, butter, and fresh herbs add a lot to this recipe, the heavy hitters are the wine and soy sauce—they’re my two secrets to fabulous sautéed mushrooms. The wine adds lots of depth and helps deglaze the pan, which means all those flavorful browned bits stuck to the skillet are reincorporated back into the dish. The soy sauce really adds an exclamation point to the umami flavor of the mushrooms—it doesn’t make this recipe taste Asian, but instead amps up the savoriness.
You can serve these mushrooms as a side dish, toss them in your favorite pasta dishes (this garlic Parmesan chicken pasta would be fantastic), or spoon them over a cast iron skillet steak. And then plan on adding them to your menu at least a few times a month.
Ingredients for Sautéed Mushrooms
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- White Mushrooms – Wipe these clean with a damp (not wet!) paper towel. Mushrooms will absorb water if you rinse or soak them, which means they won’t have room to absorb all the delicious flavors we’re about to add to them.
- Butter and Olive Oil – I like to use a combination of both for sautéing mushrooms. The butter adds a nice richness that you can’t get from olive oil alone.
- Garlic – Four cloves because we’re going to make these sautéed mushrooms garlicky!
- Kosher Salt – My choice for cooking.
- Dry White Wine – Pinot Grigio and Sauvignon Blanc are both great options.
- Soy Sauce – Tamari also works if you need a gluten-free option.
- Lemon Juice – For a bright note to finish. Always use fresh lemon juice; bottled falls flat and tastes like disappointment.
- Fresh Thyme and Parsley – If you’d like. For a dish like this, I’ll usually throw in the fresh herbs if I have them on hand for something else or if they’re growing in the garden, but I wouldn’t buy them specifically for this recipe unless I’m making it for a holiday or guests.
How to Make Sautéed Mushrooms
This is just a quick summary of the steps for sautéing mushrooms. For the full instructions, scroll down to the recipe card.
- Melt the butter. Add a tablespoon of butter and all of the olive oil to a skillet set over medium heat.
- Add the mushrooms. Once the butter melts, stir in the mushrooms and cook until they release their liquid.
- Brown the mushrooms. Stir in the garlic and salt; keep cooking until the liquid cooks off and the mushrooms are browned.
- Add the wine. Stir in the wine and cook until it’s mostly evaporated.
- Finish. Add the soy sauce and lemon juice; once they’ve almost cooked off, add the remaining butter, then add the herbs and season to taste.
Tips for Perfect Sautéed Mushrooms
There’s not much to this recipe, but here are some additional tips to keep in mind.
- Really let the mushrooms get brown. Brown-brown! They’re extra flavorful when you let them get deeply browned—like circa-1978 suntan brown. White mushrooms are often thought of as lacking flavor, but cooking them like this is a game changer.
- Make sure the liquid evaporates at each point in the cooking process. After the mushrooms release their juices, after you add the wine, and after you add the soy sauce and lemon—these are all times when you’ll need to pause and let the liquid cook off before moving onto the next step. This is another key to delicious sautéed mushrooms.
- Deglaze the pan. Once you add the wine, it’s the perfect time to deglaze the pan. Let the wine sit in the pan for a beat so it can loosen up the browned bits in your skillet, then use a wooden spoon or wooden spatula (my personal favorite tool for this) to scrape all that cooked-on stuff back into the sauce.
What to Serve With Sautéed Mushrooms
- Grilled Ribeye Steak with Garlic Butter Sauce
- Bacon Wrapped Pork Tenderloin
- The Best Oven Baked Chicken Breast
- Boursin Cheese Pasta
- Juicy Lucy Burger
- Grilled Lamb Loin Chops
- Braised Beef Brisket
More Mushroom Recipes
- Mushroom Quiche
- Sausage Stuffed Mushrooms
- Hamburger Steak with Shallot Mushroom Gravy
- Mushroom Risotto
- Homemade Cream of Mushroom Soup
- Mushroom Bolognese
- Mushroom White Bean and Farro Burger
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Get the Recipe: Garlic Butter Sautéed Mushrooms
Ingredients
- 16 ounces white mushrooms, wiped cleaned and cut in half
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ cup dry white wine
- 1 tablespoon soy sauce
- ½ tablespoon fresh lemon juice
- Fresh chopped thyme and parsley, optional
Instructions
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat until the butter is melted.
- Stir in the mushrooms and cook for approximately 4-5 minutes until the mushrooms release their liquid.
- Add the garlic and salt. Continue to cook until the liquid is evaporated and the mushrooms are browned, approximately 4-5 minutes longer.
- Stir in the wine and cook, stirring occasional until evaporated.
- Add the soy sauce and lemon juice. Continue to cook until almost evaporated, approximately 1 minute longer.
- Stir in the remaining butter cooking until melted and the mushrooms are coated, approximately 1 minute.
- Remove from the heat and season with herbs, salt and pepper, to taste.