Sautéed Mushrooms with Butter and Garlic

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Flavorful sauteed mushrooms are ready in less than 30 minutes and are the perfect side dish or topping for steak. The secret is to use lots of butter and cook them slowly and patiently.

sauteed mushrooms topped with parsley, served on a white plate.

These mushrooms are amazing. They are so delicious! It’s difficult to believe that such depth and complexity of flavor can be achieved with minimal seasonings.

But the mushrooms themselves are very flavorful, and cooking them in butter (or extra-virgin olive oil) brings out their rich flavor. Another big advantage of this recipe: it’s ready in less than 30 minutes, and leftovers are really good!

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Ingredients

You’ll only need a few simple ingredients to make sauteed mushrooms. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Fresh mushrooms: I use either white or Cremini mushrooms in this recipe.

Unsalted butter: I love using creamy European butter, but any butter will be great. You can also use olive oil.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. You can also use thinly sliced garlic cloves.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Dried thyme: Make sure it’s fresh! A stale spice can easily ruin a dish.

Parsley: Used mostly for garnish, so you can skip it if you don’t have any on hand.

Instructions

It’s easy to saute mushrooms! The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

You start by wiping the mushrooms clean with damp paper towels, then slice them. Generally speaking, unless they’re very dirty, it’s best not to wash mushrooms. They could absorb the water and become soggy.

Now melt some butter in a large skillet. Add the mushrooms, garlic, and seasonings.

Raw sliced mushrooms are added to a skillet with melted butter.

Cook the mushrooms until tender, about 7 minutes. Then garnish with some chopped parsley and serve. That’s it!

Mushrooms are being cooked in a skillet.

Expert tip

The most important tip I can give you is to be generous with the butter or olive oil and to be patient.

Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That’s when the mushrooms release their flavor.

Frequently asked questions

What gives mushrooms their unique flavor?

Mushrooms are a rich source of umami, the fifth basic taste. Which explains why we perceive them as so very flavorful on their own, with very little added seasonings.

How do I clean the mushrooms?

Mushrooms can absorb a lot of water when they’re washed. So unless they’re very dirty, it’s best to wipe them clean with damp paper towels. If you feel that you need to wash them, do so quickly, dry them afterward, and definitely don’t soak them in water.

Why are my sauteed mushrooms rubbery?

They were probably damp when you added them to the skillet, so they steamed in the evaporated water. Next time you make them, dry them on paper towels before using them in a recipe – any recipe – and try to wipe them clean using damp paper towels instead of rinsing them.

Variations

Mushrooms are very flavorful all on their own. So there’s no need for a lot of spices. In addition to salt and pepper, I like to use garlic and thyme. Other spices you could experiment with include onion powder and oregano.

Serving suggestions

These tasty mushrooms make a wonderful topping or side dish to steaks and pork chops. It’s no coincidence that most steakhouses offer them as a side dish. They also make a hearty and tasty meatless meal when topped with a couple of fried eggs.

Storing leftovers

If you have any leftovers, they keep well in the fridge for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them gently, covered, in the microwave on 50% power.

Pan-fried mushrooms served on a white plate.

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Recipe card

Sautéed Mushrooms with Butter and Garlic

Flavorful sauteed mushrooms are the perfect topping for steak. The secret is to use lots of butter, and cook them slowly and patiently.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Servings: 2 servings

Calories: 261kcal

INSTRUCTIONS

Wipe the mushrooms clean with damp paper towels, then slice them into ¼-inch-thick slices.
In a large skillet, heat the butter over medium heat. When foaming subsides, add the sliced mushrooms, minced garlic, kosher salt, black pepper, and dried thyme.
Cook, stirring often, over medium heat, until the mushrooms are tender and the liquids they have released have evaporated, about 7 minutes.
Garnish the mushrooms with chopped parsley. Serve immediately.

NOTES

Recipe tips:

The most important tip I can give you is to be generous with the butter or olive oil and to be patient. Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That’s when the mushrooms release their flavor.
It’s best to wipe the mushrooms clean with damp paper towels. If you feel that they’re very dirty and should be rinsed, do so quickly (don’t soak them) and dry them well right after washing.

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