Sauteed Mushrooms With Garlic
Sauteed Mushrooms With Garlic
These Sautéed Mushrooms with Garlic are a simple, elegant side dish bursting with earthy flavor and rich, golden garlic. Cremini mushrooms are sliced and seared until deeply browned and tender, then tossed with freshly minced garlic and a touch of butter or olive oil for a perfectly savory finish. A sprinkle of fresh parsley adds brightness and color, making them as beautiful as they are delicious.
Whether served alongside steak, chicken, pasta, or tucked into a sandwich or omelet, these mushrooms are quick to prepare but full of restaurant-quality flavor. They’re the kind of side dish you’ll make once and crave again and again.
Fast, flavorful, and endlessly versatile — the perfect way to elevate any meal.
Sauteed Mushrooms with Garlic
Sauteed mushrooms with garlic are a simple yet flavorful side dish where earthy mushrooms are cooked with aromatic garlic in butter or oil until tender and golden brown. They're incredibly versatile and can be enjoyed with a variety of meals.
Method
- Gently clean the mushrooms by wiping them with a damp paper towel or using a mushroom brush. Slice into ½-inch thick slices.1 lb Button Mushrooms
- Place a pan over medium-high heat. Once hot, add the butter and oil, swirling to coat the bottom evenly.2 tbsp Olive oil, 2 tbsp Butter
- Just before cooking, toss the sliced mushrooms with soy sauce in a bowl.1 tbsp Soy sauce
- Add the mushrooms to the pan. Do not stir; allow to cook about 4-5 minutes without disturbing to brown on one side.
- Pour in the white wine, if using, and let it evaporate. Then, add the garlic and thyme (if using), and cook for 3-4 minutes more, stirring occasionally, until the mushrooms are tender. Season with salt and pepper to taste.1/4 cup White Wine, 1 Thyme sprig, 2 Garlic, 1 tbsp Chives
Nutrition
Notes
Tips for the Best Sautéed Mushrooms with Garlic:
- Mushroom Choice: While any variety works, cremini, shiitake, or oyster mushrooms add more depth of flavor than basic white button mushrooms. Using a mix is also great!
- Don't Overcrowd: Cook the mushrooms in batches if needed to ensure proper browning. Overcrowding the pan will cause them to steam instead of sear.
- Salt at the End: Some people prefer to salt the mushrooms at the end of cooking to prevent them from releasing too much moisture. Experiment to see what you prefer!
- Adjust Cooking Time: Cooking time will depend on the type and size of mushrooms. Cook until they're tender and golden brown to your liking.
- Fresh Herbs: If using fresh herbs, add them towards the end of cooking to preserve their flavor.
- Serving Suggestions: These mushrooms are delicious on their own, but they also make a great topping for steak, chicken, pasta, polenta, or toast.
- Add a splash of acidity: A squeeze of lemon juice or a splash of balsamic vinegar at the end brightens the flavors.
- Incorporate other vegetables: Add shallots, onions, or bell peppers for extra flavor and texture.
- Spice it up: A pinch of red pepper flakes adds a kick.
- Make it creamy: Stir in a dollop of cream or crème fraîche for a richer sauce.
- Add some greens: Toss in some spinach or arugula at the end for a boost of nutrients.
Tried this recipe?
Let us know how it was!Ingredients
- 1 lb mushrooms (white or brown, cremini or portobello)
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp butter
- ¼ cup white wine (optional)
- 1 sprig fresh thyme (or a pinch of dried thyme)
- 2 cloves garlic, minced
- 1 tbsp chives, for garnish (optional)
Image Gallery Sauteed Mushrooms With Garlic
Storage & Leftovers
Refrigerator:
Let the mushrooms cool to room temperature, then transfer them to an airtight container. Store in the fridge for up to 4 days.
Freezer:
While technically freezable, sautéed mushrooms can lose their texture and become rubbery after thawing. If you do freeze them, use within 1 month and reheat gently from frozen in a skillet.
Reheating:
Skillet (best method): Warm mushrooms in a nonstick skillet over medium heat with a small splash of oil or butter to revive the texture and flavor.
Microwave: Heat in short bursts (20–30 seconds) and stir between rounds. May become softer but still tasty.
Best Use for Leftovers:
Toss into pasta, spoon over toast, fold into omelets or quesadillas, or serve over steak, chicken, or rice bowls.
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