Do you order sauteed mushrooms at your favorite steakhouse? Everyone loves the rich flavor and meaty texture of those buttery, garlicky little bites of joy, but most people never made them at home.
Made with simple ingredients, I guarantee that my mushroom recipe will make some of the best-sauteed mushrooms you’ve ever had!
The savory flavor of these golden brown sauteed mushrooms makes a great side dish for pork tenderloin, pork chops, ribeye steak, grilled or baked chicken breast, or any of your favorite meats.
If you love mushrooms, make sure to check out my cream of mushroom soup and creamy mushroom risotto recipes.
Ingredients to make Sauteed Mushrooms
Let’s start by gathering the ingredients we need to make my sauteed mushrooms with garlic butter recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I use different seasonings?
Absolutely, feel free to add fresh thyme, rosemary or any of your favorite fresh herbs or dry seasoning blends to the recipe for extra flavor.
If you don’t have any fresh chopped garlic on hand, you can also use garlic powder or garlic salt to make this simple recipe.
What type of fresh mushrooms should I use?
Any mushrooms work with my sauteed mushroom recipe; I used baby portobello mushrooms, also called Cremini mushrooms. White button mushrooms, oyster mushrooms, chanterelles, porcini, or shiitake mushrooms are also good choice.
Pick the freshest mushrooms your local grocery stores have on hand. You can even use sliced mushrooms to make this easy dish.
How to make Sauteed Mushrooms with Garlic Butter
- Rinse the mushrooms with cold water and use a soft bristle brush or a damp paper towel to brush off any excess dirt.
- Cut any large mushrooms in half so that they are all relatively the same size.
- Heat a large skillet over medium-high heat and add only the mushrooms in a single layer to dry sautee them. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
- Either drain the liquid or let it continue to reduce until it’s evaporated. This will give you a concentrated mushroom flavor that’s full of umami. Removing this liquid is key to getting a golden brown sear.
- Once the liquid is drained or evaporated, add the avocado oil (or olive oil), butter, garlic, and any flavoring (Worcestershire sauce, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
- Turn off the heat and season the sauteed mushrooms with table salt and black pepper to taste. Garnish with chopped fresh parsley and serve.
Your family is going to love those deliciously seasoned tender mushrooms, and I know after one bite, you’re going to agree that they are the best sautéed mushrooms you’ve ever had!
Store any leftover mushrooms refrigerated in an airtight container for 3-4 days.
Recipe FAQ’s
Dry saute means to cook in a pan without adding any oil, butter, or water. Add just the ingredients you’re cooking to the pan. This method is great for mushrooms since mushrooms release so much of their own liquid during the dry saute. Removing this liquid is key to getting a nice golden brown sear.
Cooking them in a misture of oil and butter is the best way to achieve the richest flavor. Adding another flavor profile, like Worcestershire sauce, soy sauce white wine or red wine will also help to enhance the flavor.
Sauté the mushrooms until they’re golden brown and tender, which usually takes about 7-10 minutes depending on their size, type of mushroom and how the temperature which you are cooking them at.
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Sauteed Mushrooms with Garlic Butter
Ingredients
- 2 lb mushrooms – use any variety; cut big ones in half
- 2 tablespoon butter salted or unsalted
- 1 tablespoon avocado oil or olive oil
- 1½ tablespoon garlic finely minced – about 3 cloves
- 1 teaspoon Italian parsley finely chopped for garnish
- salt to taste
- black pepper to taste
Optional Flavoring – choose one
- 1½ tablespoon Worcestershire sauce
- 1½ tablespoon balsamic vinegar
- 1½ tablespoon soy sauce
- 1½ tablespoon white wine
Instructions
- Rinse the mushrooms with cold water and use a soft bristle brush or a damp paper towel to brush off any excess dirt.
- Cut any large mushrooms in half so that they are all relatively the same size.
- Place a large skillet over medium-high heat and add only the mushrooms in a single layer to dry sautee them. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
- Either drain the liquid or let it continue to reduce until it’s evaporated. This will give you a concentrated mushroom flavor that’s full of umami. Removing this liquid is key to getting a golden brown sear.
- Once the liquid is drained or evaporated, add the oil, butter, garlic, and any one type of flavoring (Worcestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
- Turn off the heat and season with salt and black pepper to taste. Garnish with chopped Italian parsley and serve.
Jeanie Yarbrough
I’ve made this twice now, each time with Worcestershire sauce, and it’s great as a topping for steak, burgers, crackers or whatever you choose to put them on…even alone, they’re wonderful!
Chef Dennis Littley
Thanks for letting me know you’ve been enjoying my mushroom recipe. The Worcestershire sauce sounds like a delicious addition.
Tricia
I love this simple recipe! The dry saute really does produce better browning and texture. So glad I learned this technique. I do add one of the optional flavorings, along with a bit of fresh herbs from my herb garden. I’ve made this recipe multiple times, using a variety of mushrooms. It’s always turns out great – simplicity at its best!
Tucson Gal
Of all the thousands of sauteed mushroom recipes on the internet, this one is the best! The initial dry heat cooking makes a huge difference in the final taste. Thank you for sharing.
Chef Dennis Littley
Thanks for giving our recipe a try. The dry saute really makes a difference.