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If there’s one side dish I can never get enough of, it’s sautéed mushrooms. They’re earthy, buttery, and so simple to throw together. I love prepping these at the beginning of the week, and spooning them over steak, tossing them into pasta, or layering them onto a piece of crusty toast.
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Pin ItThis recipe for sautéed mushrooms uses just a handful of ingredients but brings out big flavor. With garlic, thyme, and a splash of balsamic, the mushrooms get perfectly caramelized in the pan without being fussy. Whether you’re making a quick dinner, prepping for the week, or prepping for a holiday meal, these mushrooms always come through.
Tips for Beginners
- Don’t overcrowd the pan. Mushrooms need space to release moisture and brown properly. If your pan feels packed, cook them in two batches for the best texture.
- Add butter at the right time. The key to browning is to hold off on adding butter until the mushrooms have fully released their liquid and it has evaporated. Adding it too early can steam the mushrooms instead of browning them.
- Let mushrooms sit. Once the mushrooms are nearly done, let them cook undisturbed for a few minutes. This helps develop a caramelized crust and intensifies their savory, umami taste.
Sautéed Mushrooms
Ingredients
- 1 tbsp olive oil
- 1 lb. cremini or button mushrooms sliced
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- 1 medium garlic clove grated
- ½ tbsp balsamic vinegar
- 1 tbsp water
Video
Instructions
- Heat the olive oil in a large skillet with a lid over medium heat. Once hot, add in the mushrooms, salt and pepper. Stir to coat the mushrooms in oil and place the lid on the pot. Cook, stirring occasionally until the mushrooms have released their liquid, about 7-8 minutes.1 tbsp olive oil, 1 lb. cremini or button mushrooms, ¼ tsp salt, ¼ tsp pepper
- Remove the lid and add the butter, thyme, and garlic. Continue to cook, stirring occasionally until the mushrooms are golden brown, about 10-12 minutes.2 tbsp butter, 1 tsp fresh thyme leaves, 1 medium garlic clove
- Stir in the balsamic vinegar and water, scraping up any brown bits from the bottom of the pan. Cook for 1 minute until the liquid has evaporated.½ tbsp balsamic vinegar, 1 tbsp water
- Serve hot and enjoy.
Becky’s Tips
- Dried herbs are more concentrated—use just ¼ teaspoon of dried thyme in place of 1 teaspoon fresh to avoid overpowering the dish.
- To clean mushrooms: Don’t rinse, just wipe them clean with a damp paper towel. Mushrooms absorb water quickly and won’t brown well if wet.
- Try shiitake, oyster, or a blend for more texture and flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sauteed Mushrooms Step by Step
Gather all the ingredients together.
Cook the mushrooms covered: Heat 1 tbsp olive oil in a large skillet with a lid over medium heat. Add 1 lb. sliced mushrooms, ¼ tsp salt, and ¼ tsp pepper. Stir, cover, and cook for 7–8 minutes, stirring occasionally, until mushrooms release their moisture.
Add butter, garlic & thyme: Uncover the pan. Add 2 tbsp butter, 1 tsp fresh thyme, and 1 grated garlic clove. Cook uncovered for 10–12 minutes, stirring occasionally, until the mushrooms are golden brown.
Deglaze with vinegar & water: Stir in ½ tbsp balsamic vinegar and 1 tbsp water. Scrape the bottom of the pan to lift any browned bits. Cook for 1 minute until the liquid evaporates.
Serve and enjoy: Serve hot with your favorite mains like steak, chicken, or pasta. Enjoy!
How to Store and Reheat
Store any leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. When ready to enjoy again, reheat them in a skillet over medium-low heat until warmed through, or microwave in short 30-second bursts, stirring in between. Freezing is not recommended, as the mushrooms tend to become rubbery and lose their texture once thawed.
Serving Suggestions
These sautéed mushrooms are incredibly versatile and add rich, savory flavor to just about any dish. I love spooning them over grilled steak, roasted chicken, or pork chops for an easy upgrade to your main course. Stir them into risotto or creamy polenta for a cozy, comforting meal. I also prep these for a quick breakfast add-on. Pile them onto avocado toast or serve alongside eggs.
