Should I sauté mushrooms in oil or butter?

Olive Oil + Butter. Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil . I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

How do you get the most flavor out of sautéed mushrooms?

Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter . Mushrooms: A pound of sliced button mushrooms should comfortably serve about four people. Wine: A tablespoon of red cooking wine enhances the flavor of the sautéed mushrooms.

How do you sauté mushrooms like a pro?

Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes. Season with garlic salt, pepper, and minced garlic.

Should you season mushrooms before sauteing?

Salt your mushrooms at the end: I know this seems odd, but mushrooms are one of the only things I salt towards the end of cooking . Salt brings out moisture, which, in the case of mushrooms, prevents them from browning in the pan.

What should we not do before cooking mushrooms?

Do I need to wash the mushrooms before I cook them? Never wash mushrooms . Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

Do you sauté mushrooms on high or low heat?

Sautéing on High or Low Heat " Medium-high heat is the way to go with mushrooms . You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

How many minutes does it take to sauté mushrooms?

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

Do you put onions or mushrooms first?

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated . Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

Do you wash mushrooms before sauteing?

The Best Way to Wash Mushrooms Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

Is butter or oil better for sauteing?

But which one — butter or oil? Each is best suited for different kinds of sautéing: When cooking over very high heat, use oil, which is less likely to burn. When sautéing with medium-high heat, you may opt for butter, which adds a nice flavor.

Is it better to sauté vegetables in oil or butter?

Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor. Start by heating the pan, then swirl butter as it melts to coat the pan before adding your vegetables. Cook over moderate heat to create the perfect texture without burning the butter.

Why should mushrooms be cooked in water before oil?

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms .

Sauteed Mushrooms Recipe (2024)

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The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! How to cook sauteed mushrooms that are perfect to serve with steaks and holiday dishes.

Why We Love This Sauteed Mushroom Recipe

My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms over the top. It’s become somewhat of a family joke.

Anytime I make a steak recipe without mushrooms, no matter how good the steak is, inevitably someone will call out, “So… where are the mushrooms?” Because of this, I’ve resigned myself to always, always making mushrooms with steak.

In fact, after making countless pounds of mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sauteed mushroom recipe around. If you have never cooked mushrooms, I have all the best tips on how to sauté mushrooms here!

Want to know my secret?

It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients when learning how to sauté mushrooms. My secret ingredients are just dry sherry and time. And that is time, not thyme. Although thyme is involved as well!

The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze for a rich flavor.

They aren’t wet or soupy.
They aren’t partially cooked and raw-tasting.
They aren’t bitter from burnt garlic.

Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal.

If you don’t believe me, give this method a try and let your family decide.

Ingredients for Sauteed Mushrooms

White Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious. You can also use cremini mushrooms or baby bella mushrooms. Avoid larger mushrooms like portobello mushrooms for this recipe.
Butter – For rich luxurious flavor.
Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
Thyme – For a fresh pop of herby essence. Fresh herbs are key!
Dry Sherry – You can use “cooking sherry” or a specific brand you love!
Garlic – To add some delicious garlicky flavor.
Salt and Black Pepper – To taste. I like using coarse kosher salt and freshly cracked black pepper!

How To Make Sauteed Mushrooms

The Best Sauteed Mushrooms Recipe starts just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once. Let’s learn how to sauté mushrooms the right way!

Place a large skillet over medium to medium-high heat. Add the butter and oil. Once the butter has melted, add the mushrooms.

Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.

Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.

Get the Full (Printable) Sauteed Mushrooms Recipe Below. Enjoy!

Tips & Tricks

Make sure to wipe the mushrooms clean with a damp paper towel before cooking! This will ensure that there is no dirt on the mushrooms before cooking.
Serve with a squeeze of fresh lemon juice to lift and balance out the savory flavor.
Have patience! The key to making this best sautéed mushrooms recipe is letting the mushrooms cook long enough to release all the moisture. Then they can brown beautifully! The sauté time will vary depending on the size and depth of your pan.

What To Pair With Sauteed Mushrooms

These sautéed mushrooms aren’t just great over beef. After mastering how to sauté mushrooms, you can pair them with chicken, fish, pork chops, and pasta as well!

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2-Ingredient Grilled Pork Tenderloin Recipe
Porterhouse Steaks with Compound Butter Recipe
Standing Rib Roast Recipe
Slow Cooker Garlic Beef Tenderloin Recipe
Pesto Chicken Pasta

Frequently Asked Questions

Are there any substitutes for the sherry?

Yes, you can use white wine, or even apple cider vinegar in this recipe, if you don’t want to include alcohol. Just be sure to use less vinegar than sherry or wine (maybe half) because vinegar is much more sharp and twangy than sherry.

Could I make this ahead of time?

They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms.

Can I freeze sauteed mushrooms?

Yes! To freeze, place in an airtight, freezer-safe container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating and serving. Add your leftover and thawed mushrooms to a frittata or egg muffins!

How many days will this recipe last?

Mushrooms that are stored in an airtight container in the fridge can last for up to 10 days.

Do you use cooking sherry or dry sherry?

Honestly, you could use either. It doesn’t have to be great quality sherry since you’re cooking it down to its essence.

Looking for More Mushroom Recipes? Be Sure to Also Try:

Asian Stir Fried Mushrooms Recipe
5-Ingredient Low Carb Stuffed Mushrooms Recipe
Best Cheese Stuffed Mushrooms Recipe
Mushroom Rice Pilaf Recipe
Hungarian Mushroom Soup Recipe (Vegan or Gluten Free!)
Creamy Mushroom Soup Recipe
Low Carb Chicken Mushroom Soup Recipe
Chorizo and Cheese Stuffed Mushrooms Recipe
Sausage Mushroom Thanksgiving Stuffing Recipe

Print Recipe

4.99 stars (51 reviews)

Sauteed Mushrooms Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.

Servings: 6

Ingredients

US Customary – Metric

2 pounds button mushrooms halved
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 tablespoons fresh thyme leaves
3/4 cup dry sherry
salt and pepper

Instructions

Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and saltand pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

Video

Notes

Mushrooms that are stored in an airtight container in the fridge can last for up to 10 days.

Nutrition

Calories: 137kcal, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 519mg, Fiber: 2g, Sugar: 3g, Vitamin A: 200IU, Vitamin C: 6.4mg, Calcium: 17mg, Iron: 1.1mg

Course: Side Dish

Cuisine: American

Author: Sommer Collier

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