Two kinds of whole mushrooms are cooked in butter, olive oil, garlic, wine, and lemon juice, creating a flavorful pan sauce for these Sautéed Mushrooms! You’ll love this simple recipe for an easy side dish with any meal.
Looking for other ways to enjoy mushrooms? Check out our easy Mushroom Rice or these Crab Stuffed Mushrooms made with a creamy filling. Delicious!
Best Sauteed Mushrooms Recipe
This is one of those recipes I wanted to title “Sauteed Mushrooms with Butter, Garlic, Wine, Lemon Sauce, and Parsley” because omg, every single ingredient is so good. Or better yet, call it “You have to make these mushrooms because they are so damn good. Praise Jesus.” But those are both too long. HA.
Why We Love Them
- The mushrooms are cooked to perfection. Not rubbery, not chewy, just right.
- The sauce is to die for. It’s rich from the butter, olive oil, and wine, but has a great zing from the lemon and garlic. Well balanced and flavorful.
- These sautéed mushrooms are easy and quick. You can have this delicious dish on your plate in less than 20 minutes!
- They go with just about everything. Serve these sautéed mushrooms for steak, chicken, pork, or with pasta. These would be perfect as a Thanksgiving side dish!
What You’ll Need
The list of ingredients for these pan fried mushrooms is short and simple, but packs incredible flavor.
(Scroll below to the printable recipe card for measurements and details.)
- Mushrooms: We use a combination of whole button and cremini mushrooms for flavor and visual appeal.
- Unsalted butter and Olive oil: These two together are used to start off the sauté process.
- Garlic: Fresh garlic provides great flavor and aromatics.
- Lemon juice: For a bright, zingy component. Use fresh.
- White wine: This adds great depth of flavor and enhances the other ingredients. The alcohol in the wine evaporates while the food is cooking. (See note below about substitutions.)
- Seasoning: Salt, pepper, and chopped fresh parsley.
Recipe Variations
- Use different mushrooms: This recipe calls for button and cremini, but you could use porcini, oyster, shiitake – whichever ones you like! (Cooking time might need to be adjusted.)
- Omit the wine: If you can’t cook with wine, you can substitute with vegetable or chicken stock (although the flavors will not be as robust.)
- Try a different herb: Replace the parsley with chopped fresh chives to lend a slightly different flavor.
How to Sauté Mushrooms
You are just minutes away from a great side dish. Here’s a brief summary of how to make this sautéed mushroom recipe.
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- Warm olive oil and butter: Warm the butter and olive oil over high heat in a large sauté pan.
- Add the mushrooms, but don’t stir initially: Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust.
- Sauté: Toss, reduce heat to medium high and cook for 10 minutes, stirring frequently.
- Season and add garlic: Season with salt and pepper and add in the garlic; sauté for 1 minute.
- Add wine and lemon juice: Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.
- Serve: Serve immediately with some of the pan sauce!
Tips for Success
- Pick out the best looking fresh mushrooms. Select mushrooms that are firm with a fresh, smooth appearance. The surface of the mushroom should be dry, but not dried out.
- Mushrooms should be uniform in size. This allows them to cook the same.
- Be sure not to stir the mushrooms initially. If you stir them, they won’t develop that nice golden crust, which really takes the cooked mushrooms up a level.
- Then continuously stir. After the initial cooking time, you’ll want to continuously stir so none of the ingredients (particularly the garlic) burns.
- Taste as you go. After the initial seasoning, taste a mushroom to see if they need more salt and pepper. If not, no need to season further.
More Vegetable Side Dishes:
- Ratatouille (the most incredible mix of fresh vegetables)
- Roasted Broccoli (more addicting than potato chips!)
- The Best Baked Potato (the bacon grease is clutch!)
- Roasted Green Beans (crisp tender and fantastic)
- Roasted Acorn Squash (with butter and brown sugar – like candy!)
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Sauteed Mushrooms
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 8 ounces button mushrooms , stems trimmed, brushed clean
- 8 ounces cremini mushrooms , stems trimmed, brushed clean
- salt and pepper
- 3 cloves garlic , minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
Instructions
- Warm olive oil and butter over high heat in a large sauté pan. Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust.
- Toss, reduce heat to medium high and cook for 10 minutes, stirring frequently.
- Season with salt and pepper and add in the garlic; sauté for 1 minute.
- Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.
- Serve immediately with some of the pan sauce!NOTE: The white wine lends great depth of flavor to this dish and the alcohol cooks off completely, but if you don’t want to use it, you can substitute vegetable or chicken stock. The flavors will just not be as robust.
Video
Nutrition
Other Notes
Holy Shrimp! This is fantastic! The whole family said put it in rotation. I didn’t have lemon so I mixed a little lime and orange juice and it still came out so good. I don’t know how with so few ingredients it has such amazing flavor. Thank you for this recipe!
Update
Made this again using lemon juice and while it was still very good I liked it a lot better when I made it with the orange juice and lime juice, I think the sweetness from the orange and tang from the lime gave it a better flavor overall.
This was a great and easy recipe. I was wanting something fresh and lemony for my recipe and this was perfect.
Just made these and they were so fantastic! Super fast and easy also. Will definitely be making these a lot!
These are incredible. I make a lot of mushrooms and this is the best!
Just wonderful! We all loved these so much. Served with steak, they are the perfect pairing.
I made some fettuccine, put a little of the pasta water in with the mushrooms, and mixed it all together. Delicious!
Turned out excellent.
Wow. Call them God is so good mushrooms! I stumbled across this recipe prior to “fixing” my usual boring but always good mushrooms in butter for my Sunday morning omelet. Just wow! I used a carton of pre-sliced 20oz. mushrooms. I did not have any white wine or cooking wine open. So rather than using white wine vinegar, I just omitted the white wine. It was 9 am and I just wasn’t feeling the wine addition. The buttery garlic lemon flavor was delicious. My husband loved them. We finished off the entire dish out of the saute’ pan. It was that good. This recipe is a keeper. I will make it again with the white wine but for the previous reviews, it is really good without it if you need to omit for whatever reason.
Amy, thank you for the wonderful recipe and for the good instruction on the heating the mushrooms on high and med high etc. That really made a difference in the final texture of the mushrooms. Well done!!!!
So happy to hear it, Belle! Thank you!
Any suggestions on a butter substitute or could I just cut it out completely?
Honestly, there isn’t a good substitute. I guess I would just leave it out and add more oil, but it will not render the same results. The butter helps give it a rich, creamy, and luscious component. Try it. Hope it’s still good!
I agree with Amy. But there’s no problem to use any oil. I prefer by far olive oil!
I would like to make these ahead so I can enjoy cooking steaks with my husband and company. Any suggestions?
This isn’t really a make-ahead side. I guess maybe you could cook them and just keep them warmed on the stove?
I subbed in vegetable broth for the wine. Got 1 here in the house who has just recently celebrated 14yrs sobriety. I take no chances, my child’s turned me paranoid to the max and wouldn’t have it any other way :) Anyway, TMI but we tore into this great awesomeness you’ve got going on here. Delicious. Thank you!
There Is some non-alcoholic wine out there that you can try.
You just have to find it
Most of the mushroom sides I see the mushrooms are sliced. I love that these are kept whole. The sauce was delectable!
Loved the two different types of mushrooms and also that they’re kept whole. This is my new favorite mushroom side.
Not stirring them those first couple of minutes is clutch! Thank you for that. I used a chardonnay for the wine. We loved everything about this dish.
{Excuse me a moment while I wipe the drool off my chin.}
These look and sound incredibly delicious, Amy! We make plain sauteed mushrooms on Christmas Eve to go with prime rib, but I think these are going to make an appearance instead this year! Of course, I’ll have to make at least one practice batch before then…
These mushrooms look so good!
Would this work for miitake mushrooms (hens & chicks)? Oh heck I will try it this weekend!
It will lend a different flavor, but I can’t see why not. Try it!
This recipe is easy and delicious. Made as written, no changes. Would make again for sure.
yes, I could easily eat this all by myself, but unfortunately Ian loves mushrooms too and i’d have to share
Ha! I have the hardest time naming recipes. They usually end up being a paragraph long unfortunately. I think the title totally does these mushroom justice though! I want to swim in that sauce! Pinned!
What kind of white wine would be used?
Any good quality white wine – a chardonnay or sauvignon blanc would be fine. Enjoy!
Would you recommend a dry white wine?