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.
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.
- 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!)
- 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!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.