Sautéed Mushrooms
Updated
Updated
These sautéed mushrooms require little prep and turn out delicious, making them the perfect veggie side. I’ve taken two kinds of whole mushrooms and cooked them in butter, olive oil, garlic, wine, and lemon juice, creating a super flavorful sauce. I love making this recipe because it’s simple, comes together in minutes, and easily elevates any meal.
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5 STAR REVIEW
Best Sautéed 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 shines. 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 as headlines.
When I’m looking for an easy side I can whip up in less than half an hour, this savory mushroom dish is one of my go-tos. It pairs with pretty much everything and doesn’t require much chopping, dicing, or prep time. In about 25 minutes, I end up with juicy, plump, earthy mushrooms in a super flavorful sauce.
Helpful Tips and Variations
- Pick the best-looking fresh mushrooms. The mushrooms should be firm with a fresh, smooth appearance. The surface should be dry, but not dried out.
- Uniform in size. Choose mushrooms that are about the same size so they cook at the same pace.
- For a wine-free dish. The white wine lends great depth of flavor, and the alcohol cooks off completely, but if you don’t want to use it, substitute vegetable or chicken stock. The flavors will just not be as robust.
- 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.)
- Try a different herb. Replace the parsley with chopped fresh chives to lend a slightly different flavor.
Sauteed Mushrooms
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 8 oz. button mushrooms, stems trimmed, brushed clean
- 8 oz. cremini mushrooms, stems trimmed, brushed clean
- salt and pepper
- 3 cloves garlic, minced
- ½ cup white wine
- 2 tbsp lemon juice
- 3 tbsp 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!
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Sautéed Mushrooms Step by Step
Warm olive oil and butter: Over high heat, warm 3 tbsp butter and 3 tbsp olive oil in a large sauté pan.
Add the mushrooms: Add 8 oz. button mushrooms, stems trimmed, brushed clean, and 8 oz. cremini mushrooms, stems trimmed, also brushed clean. Do not stir, let them cook for 2 minutes or so, so that they develop a golden crust.
Sauté: Toss, reduce the heat to medium-high, and let them cook for 10 minutes, stirring frequently.
Season: Season with salt and pepper and add 3 cloves garlic, and sauté for 1 minute or until the garlic becomes fragrant.
Deglaze the pan: Stir in ½ cup white wine and 2 tbsp lemon juice to deglaze the pan, and let the liquid evaporate slightly. This usually takes me about 2 minutes. Taste and season with more salt and pepper if required. Sprinkle with 3 tbsp of chopped parsley.
Serve: Serve immediately with the pan sauce.
Serving Suggestions
There’s really nothing I wouldn’t serve these mushrooms with, but some of my favorites are skillet steak in a barbecue butter sauce and fruity and flavorful cranberry chicken. But I find they even work well with this light and fluffy recipe for cloud eggs.
How to Store
- Fridge. These mushrooms taste best right from the pan, but you can store them in an airtight container in the fridge for 2-3 days.
- Reheat. I find it’s best to reheat over the stove so the mushrooms firm up again.
More Mushroom Dishes To Try
- Mushroom and Zucchini Pasta features fresh mushrooms and zucchini in a simple olive oil based sauce.
- This comforting vegetarian Hungarian Mushroom Soup is loaded with flavors from Hungarian sweet paprika to dill and a splash of lemon.
- This rich and creamy Mushroom Rice is made with white rice and fresh mushrooms baked in French onion soup and beef consommé.
It turned out delicious 😋😋. Thank you !
Excellent taste and easy to prepare. Quality as if it was a 5 star restaurant item. I did not add the wine, but it was great anyway. I look forward to following Amy’s website for more recipes.
These mushrooms were great I put a little too much salt but that’s my fault. Serving with prime rib and mashed potatoes (early Thanksgiving) thank you for another great recipe.
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 made these with a vegan butter and they were delicious. They still had that rich buttery flavor as well. I also didn’t have a lemon the second time making them so I used lime and they are just as good.
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?