These Sautéed Mushrooms are a fast and easy side dish to add variety to your next meal. They’re so delicious, you won’t be able to stop eating them! If you’re not a vegetarian, they pair well with pork chops, steaks, and/or chicken.
The earthy flavors and meaty texture will have everyone asking for more. The trick? Patience!
Plan to sauté the mushrooms for at least 7-10 minutes, to ensure they are tender, but have crispy edges. This is a seriously versatile side dish that is easy and flavor-packed!
There are less than 10 ingredients in our sauteed mushrooms recipe! Can’t beat that!
- Mixed mushrooms — If you have access to wild mushrooms (most likely from a farmer’s market), grab those! If not, just use a variety of mixed mushrooms. We’re using shiitake, maitake, and oyster mushrooms.
- Unsalted butter and extra virgin olive oil to sauté the shallots and mushrooms.
- Shallots, similar to onions, but with a more mild, delicate flavor.
- Kosher salt and freshly ground black pepper to season everything!
- Garlic cloves, give it a more pungent flavor profile—fresh garlic tastes best (though in a pinch garlic powder works too).
- Lemon juiced, plus more wedges for serving.
- Rosemary or thyme — fresh herbs add the best flavor to sauteed mushrooms!
- Flaky sea salt, for serving to garnish.
If you’ve been looking for a versatile vegetarian side dish, you’ve got to make these mushrooms!
The Best Way To Sauté Mushrooms
- Prepare the mushrooms. Remove any dirt with a damp towel, then remove the stems, if needed. Either thinly slice the mushrooms or break into small pieces with your hand (eg., for maitake mushrooms or oyster mushrooms — no knife required!).
- Sauté the shallots and mushrooms. Heat butter and oil in a large skillet. When melted, add the thinly sliced shallot and cook. Add the mushrooms to the pan, and cook for 7-10 minutes.
- Season and serve. Season with Kosher salt and black pepper, then add sliced garlic and stir. Squeeze lemon juice over the mushrooms, then season with rosemary or thyme. Serve with a pinch of flaky sea salt.
Yes, this recipe is naturally gluten-free, as well as vegetarian. If you omit the butter and use vegan butter, this mushroom recipe is also vegan friendly.
These sautéed mushrooms will last seven to ten days in the fridge in an airtight container. Reheat on the stove in a skillet with some melted butter or in the microwave.
Truly, you can use any variety of mushroom! Sliced portobellos, thinly sliced King oyster or cremini mushrooms, chanterelles (indulgent, but SO delicious and worth the price tag!). Use whatever you can find that you enjoy best and follow the same instructions. Just make sure the mushrooms are all cut or ripped into similarly sized pieces.
How To Serve Sautéed Mushrooms
When we think of sautéed mushrooms, the first protein that comes to mind is steak. These are fantastic over a cast iron ribeye (for a similar Asian-inspired flavor profile, add a splash of soy sauce!) or grilled hangar steak.
You could also mix these into pretty much any savory pasta recipe, or serve them over a variety of different chicken recipes. We love them with Spinach Stuffed Chicken Breasts. Perfectly complementary!
- Don’t crowd the pan too much, or the mushrooms will steam instead of sautéing.
- Use a damp paper towel to clean (versus running under water to rinse) to avoid the mushrooms getting soggy from too much liquid.
- If you’re creating an Asian dish to serve alongside, a little soy sauce tastes great on top!
- If you don’t have rosemary or thyme, add chopped fresh parsley!
- Maintain a higher temperature (nothing lower than medium heat) to help evaporate moisture quickly, which will enhance the natural early flavors of the mushrooms, as well as help to caramelize and brown them!
If you are looking for the perfect side dish, look no further than these delicious Sautéed Mushrooms! The rich texture and earthy flavors will make your meal even more delicious.
If you make this Sautéed Mushrooms recipe, please let us know by leaving a review and rating below!
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25-Minute Quick Sautéed Mushrooms
- 2 lbs mixed mushrooms stems removed and discarded (about 8-10 cups when sliced)
- 3 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1-2 large or medium shallots thinly sliced or finely chopped
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic finely chopped
- ½ lemon juiced, plus more wedges for serving
- 1 Tbsp finely chopped rosemary or thyme
- Flaky sea salt for serving
- Clean the mushrooms. Use a damp paper towel to brush the caps of each mushroom, removing any dirt.
- Sauté the shallots. Heat 3 Tbsp butter and 2 Tbsp extra virgin olive oil in a large skillet over medium-high heat. When melted, add the thinly sliced shallot and cook, stirring occasionally, for 2-3 minutes.
- Sauté the mushrooms. Thinly slice mushrooms, or break into smaller pieces, depending on the type of mushrooms. For instance, shiitakes, creminis, or white button mushrooms would get sliced, while maitake or oyster mushrooms can be broken into smaller pieces with your hands. Add the mushrooms to the pan, then cook for 7-10 minutes, stirring occasionally, until they begin to brown.
- Finish, then serve. Season with 1 tsp Kosher salt and ¼ tsp black pepper, then add 2 chopped cloves of garlic. Stir, then cook an additional 1-2 minutes. Squeeze the juice of ½ a lemon over the mushrooms, then add 1 Tbsp of chopped rosemary or thyme. Stir well, taste, and adjust seasoning as needed. Serve immediately with a pinch of flaky sea salt.