Sautéed Mushrooms

No ratings yet

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.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Author: Laurel Perry

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

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.

Video

Notes

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