Two kinds of mushrooms are cooked in butter, olive oil, garlic, wine, and lemon juice, creating a flavorful pan sauce for these sauteed mushrooms! You’ll love this simple recipe for an easy side with any meal.
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. And not good for Google searches.
I made these post dental surgery, when I still couldn’t eat anything crunchy, or meaty, or chewy, or substantial!! Paul was away, which worked out because he’s not really a mushroom lover, and this allowed me to hoard the entire pan for myself. Which I did.
What Makes These Sauteed Mushrooms So Great
- 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 sauteed mushrooms are so easy to make and come together quickly. You can have this delicious dish on your plate in less than 20 minutes!
- 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.
- 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.
- 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)
- Substitute vegetable or chicken stock if you don’t want to use white wine in this recipe.
- Replace the parsley with chopped fresh chives to lend a slightly different flavor.
These would be perfect as a Thanksgiving side dish! Or wonderful served with this Skillet Steak.
So, here you go. The best sautéed mushrooms. Ever.
Other Mushroom Recipes To Try
- Beef Stroganoff Soup (Classic beef stroganoff is transformed into a hearty, yet light soup, all made in one pot!)
- Shrimp Fajitas (with Corn, Mushrooms, and Feta)
- Pasta with Zucchini and Mushrooms (great 30-minute mea!)
Other Vegetable Recipes We Love!
- 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!)
Watch the video for Sauteed Mushrooms
How To Make these Sauteed Mushrooms
Sauteed Mushrooms with Buttery Garlic Sauce
- 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
- 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!
- This recipe calls for button and cremini mushrooms, but you could use porcini, oyster, shiitake - whichever ones you like! (Cooking time might need to be adjusted)
- The white wine lends great 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.
- You can play with different fresh herbs for variations in flavor.