Sauteed Mushrooms Recipe
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.
Taste, then sprinkle with salt and pepper again if needed. Serve warm over meat or as a side dish! Feel free to garnish with fresh parsley if desired.
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!
- Crockpot Pork Loin with Vegetables Recipe
- 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
Sauteed Mushrooms Recipe
- 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 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.
- Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!