Simple Sautéed Mushrooms (2024)

These Simple Sautéed Mushrooms can transform even the humblest of meals into a feast! Quick, easy and full of nutrients they make ordinary dishes shine!

Mushrooms, any time of year, are a staple in our kitchen. Of course, it’s incredibly lovely having seasonal, wild mushrooms whenever possible, but they can be cost-prohibitive and harder to find depending on where you live.

But most of us have access to some type of mushroom, most of the time, and I always try to have them on hand- my little secret weapon in the kitchen. They are so versatile! And sauteed, they come together quickly and easily in just 20 minutes. A delicious easy side dish.

Fold Sautéed Mushrooms into soft scrambled eggs for a tasty breakfast, or toss them with Cacio e Pepe, or pile them over a bowl of creamy polenta. Add to brothy soups in winter, or spoon them over pan-seared chicken, steak or fish.

When in a pinch, sauteed mushrooms even make something like Annie’s boxed mac and cheese an elevated affair.

Yup, 🤚. Guilty.

What You’ll Need
How to Clean Mushrooms
Ways to serve Sauteed Mushrooms
Simple Sautéed Mushrooms

What You’ll Need

Mushrooms- wild or tame mushrooms ( cremini, portobello, shiitakes, oyster, porcini, chanterelle, or morel mushrooms
olive or butter (both are nice, but you can skip the butter if vegan)
fresh herbs- thyme, sage, rosemary, or parsley or a mix
optional: splash of wine, or sherry wine, marsala wine, ruby port, all -optional.
optional additions: truffle oil or soy sauce.

See the recipe card below for a full list of ingredients and measurements.

How to Clean Mushrooms

Rather than washing mushrooms with water, brush or wipe any dirt or debris off the mushrooms. Wet mushrooms are very hard to caramelize in a pan, so try to keep them dry.

TIP: If using wild mushrooms that are very dirty and absolutely must be soaked or washed, make sure to let them completely air dry (or dry on a sheet pan in a warm oven) before sauteing.

How to Saute Mushrooms

Step 1: Clean and dry mushrooms and cut mushrooms to a similar size. Wild mushrooms like chanterelles are easily torn. Leave small mushrooms like morels whole, or halved if you like.

Step 2: Heat oil and butter (or skip the butter if vegan) over medium-high heat. Adding a little olive oil to the butter helps the butter not burn. Of course, you can skip the butter.

Step 3: Saute mushrooms over medium-high heat, seasoning with salt and pepper until they begin to brown, about 5 minutes.

If cooking several types of mushrooms feel free to cook them separately if you like.

Step 4: Lower heat to medium, add garlic and shallots and herbs, and continue sauteeing until they release their liquid, then cook this off another 6-7 minutes.

Step 5: Optional: add a splash of wine- either white or red works here. Cook this off.

Ways to serve Sauteed Mushrooms

Over Creamy Polenta
Over soups
Tossed with Pasta, or Gnocchi or Risotto
Over tofu, salmon or steak or chicken
Folded into scrambled eggs
Added to Quiche or Frittata

My favorite ways to serve these is with Cacio e Pepe or with Creamy Polenta. Both are cozy comforting meals!

FAq’s

What’s the best way to saute mushrooms?

Saute mushrooms over medium-high heat in a cast-iron skillet, in a mixture of butter and olive oil, allowing the liquid to release from the mushrooms and to cook off completely. This will ensure mushrooms beautifully carmelize and develop a deep umami flavor rather than steam or become soggy.

What are the best mushrooms to saute?

Cremini, button, shiitake, baby bellas, portobello, morels, porcini, chanterelles and oysters.

Can sauteed mushrooms be made without wine?

Yes, simply leave it out or add a few drops of balsamic vinegar.

Can sauteed mushrooms be made vegan?

Yes, simply leave out the butter.