Sautéed Mushrooms are a simple and earthy side dish packed with flavor. Simply pick your favorite mushrooms, cook in olive oil, then enjoy your tasty side with any main course!
These sautéed mushrooms have everything we look for in a side dish: they are healthy, tasty, and easy. We love them with our Oven Roasted Chicken and Miso Salmon Bites. But they work well with pretty much anything! Plus, they're flare-friendly for ulcerative colitis.
Looking for other tasty sides? Try our Sautéed Spinach or Roasted Japanese Sweet Potatoes.
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Why You'll Love These Sautéed Mushrooms
- Taste - These mushrooms are earthy with a little sharpness from the garlic.
- Texture - The mushrooms are soft and tender.
- Time - It takes just 10 minutes to cook everything up.
Key Ingredients
- Olive oil - Olive oil is a tasty fat to cook the mushrooms in.
- Mushrooms - Our favorites are sliced crimini, but you can use trumpet, brown beech mushrooms, or whatever mushrooms you prefer.
- Kosher salt and pepper - We sprinkle a little salt and pepper for seasoning.
- Garlic - Garlic adds a pungent aroma.
See recipe card for quantities.
Substitutions and Variations
- Cheese - Add grated parmesan cheese for a rich sharpness.
- Herbs - Season with fresh chopped Italian parsley or thyme and rosemary for an herbaceous accent.
- Spicy - Add some red pepper flakes for a little spice.
- Garlic powder - Use garlic powder instead of or in addition to garlic cloves for a stronger garlic flavor.
- Pasta, bowls, and more - Add the sautéed mushrooms to pasta dinners, rice bowls, healthy fried rice, and more to make the dish heartier and even more flavorful.
- Healthy side - Serve the sautéed mushrooms on their own, or with a yummy sauce or base, like lemon herb Greek yogurt sauce.
Sautéed Mushrooms Instructions
- Heat oil - In a large lidded pan or braiser, add olive oil and warm on medium heat. (Photo 1)
- Cook mushrooms - Then stir in the garlic and mushrooms and cook until browned, about 10 minutes. If the pan gets too hot, lower the heat and stir the mushrooms. (Photo 2 and 3)
- Season and enjoy - Remove the garlic clove and season with kosher or sea salt and freshly cracked black pepper. Then transfer the mushrooms to a serving bowl and enjoy. (Photo 4)
Pro tip - Don't stir the mushrooms too often or they won't brown nicely.
Other Cooking Tips
- Don't overcrowd the pan or the mushrooms will steam instead of sautéing.
- Only cook the mushrooms until they are slightly browned or they will be tough.
- Deglaze the pan - After you sauté the mushrooms, add a splash of liquid (like wine or broth) to the pan and scrape off the browned bits. This will add extra flavor to your dish.
Related Recipes
Did You Like This Recipe?
Love this easy sauteed mushrooms recipe? Please leave a 5-star rating in the recipe card below and if you really like it, leave a comment below. If you are looking for other mushroom recipes, try these White Wine Sauteed Mushrooms.
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Sautéed Mushrooms
Equipment
- 1 knife
Ingredients
- 1 tablespoon olive oil divided
- 16 oz 16 oz mushrooms sliced crimini, trumpet, brown beech mushrooms, or mushrooms of your choice
- 1 clove garlic cut in half
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Cook mushrooms - In a large lidded pan or braiser, add olive oil and warm on medium heat. Stir in the garlic and mushrooms and cook until browned, about 10 minutes. If the pan gets too hot, lower the heat and stir the mushrooms. Remove the garlic clove and season with kosher or sea salt and freshly cracked black pepper. Transfer the mushrooms to a serving bowl and enjoy.
Notes
- These sautéed mushrooms are best enjoyed immediately. If you have leftovers, refrigerate them in an air-tight container for up to 3 days. When you are ready to eat them again, don't reheat them. Reheating cooked mushrooms can cause upset stomach and indigestion. Instead, allow the mushrooms to sit for 10 minutes to reach room temperature before serving.
- Don't overcrowd the pan or the mushrooms will steam instead of brown and sauté.
- Only cook the mushrooms until they are slightly browned or they will be tough.
- After sautéing the mushrooms, deglaze the pan with a splash of liquid (like wine or broth) and scrape off the browned bits. This will add extra flavor to your mushrooms.
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