The Best Sautéed Mushrooms Recipe

The BEST Sautéed Mushroom Recipe for topping steaks or risotto on ASpicyPerspective.comElevate your dinner by serving The Best Sautéed Mushroom Recipe with a beef roast, steak, chicken breasts, or pork!

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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 it is, inevitably someone will call out, “So… where are the mushrooms?”

Making the BEST Sautéed Mushroom Recipe for topping steaks or risotto on
Because of this, I’ve resigned myself to always, always making mushrooms with steak.

In fact, after making countless pounds of sautéed mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sautéed mushrooms recipe around.

If you asked my kids they would tell you mommy’s mushrooms are better than daddy’s, and even better than restaurant mushrooms. Lots of bragging going on here today, my apologies.

How to Make the BEST Sautéed Mushroom Recipe for topping steaks or risotto on

Want to know my secret?

It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.

How To: BEST Sautéed Mushroom Recipe for topping steaks or risotto on

The Best Sautéed Mushrooms Recipe starts out just like any other sautéed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.

Start by searing the mushrooms in butter and oil, so that they release their juices and caramelize to a rich golden-brown hue around the edges.

Add the garlic half-way through the caramelization process, so it doesn’t burn.

AMAZING Sautéed Mushroom Recipe for topping steaks or risotto on

Once the mushrooms are well caramelized, add fresh thyme leaves and dry sherry.

Simmer the mushrooms over low heat until they absorb all the sherry. Lower the heat and be patient.

The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze.

BEST Sautéed Mushroom Recipe for topping steaks or risotto on

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… i.e. The Best Sautéed Mushrooms Recipe around, if I do say so myself.

If you don’t believe me, give this method a try and let your family decide.

These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!

HEAVENLY Sautéed Mushroom Recipe for topping steaks or risotto on

Serve these mushrooms with:

Crockpot Bacon Wrapped Beef Tenderloin

Grilled Pork Loin

Oven Roasted Brisket

The Best Sautéed Mushrooms Recipe

Yield: 6 servings

Prep Time:10 minutes

Cook Time:20 minutes

5 / 5 (12 Reviews)
Did you make this recipe?   Leave a review »

The Best Sautéed Mushrooms Recipe. An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.


  • 2 pounds button mushrooms, halved
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons fresh thyme leaves
  • 3/4 cup dry sherry
  • Salt and pepper


  1. Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
  2. 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.
  3. 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!

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th recipe

  • Amount Per Serving:
  • Calories: 143 Calories
  • Total Fat: 9g
  • Saturated Fat: 3.1g
  • Cholesterol: 10mg
  • Sodium: 37mg
  • Carbohydrates: 6.2g
  • Fiber: 1.8g
  • Sugar: 2.6g
  • Protein: 5g
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30 comments on “The Best Sautéed Mushrooms Recipe

  1. Ninaposted March 11, 2019 at 3:34 pm Reply

    This was SO delicious!! I added a little bit of finely chopped shallot at the beginning and some handfuls of baby spinach near the end (just long enough to wilt a little), since I wanted to serve it as a side dish instead of a topping. It was absolutely delicious!! Thanks so much for sharing your recipe!!!

    Rating: 5
  2. Suzanneposted March 2, 2019 at 7:18 pm Reply

    Spectacular!!!  This was the first recipe on a google search & it is simply the Best! 1000 thanks. I will make this again & again.

    Rating: 5
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  4. Sueposted January 21, 2019 at 3:31 pm Reply

    Thank you for this recipe, looks delicious! I have a heap of mushrooms I didnt know what to do with and this recipe really helped me out!

  5. Jillianposted December 20, 2018 at 10:43 am Reply

    Do you think these could be made ahead of time and then reheated prior to eating dinner? Or best made and served immediately?

    • Sommer Collierposted December 20, 2018 at 6:33 pm Reply

      Hi Jillian,

      They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms. :)

  6. Cweeposted December 9, 2018 at 10:44 am Reply

    I didnt have sherry wine so i replaced it with rice wine. Taste really good still! 

    Rating: 5
  7. Fausto H Sanchezposted November 17, 2018 at 3:23 pm Reply

    Excellent; outdid my ‘dump everything at once’ way of making them.

    Rating: 5
  8. A. Smithposted October 20, 2018 at 8:22 pm Reply

    Best recipe I’ve tried for mushrooms. Super easy and I was shocked the garlic didn’t burn. Truly is a no fail recipe.

    Rating: 5
  9. Chere Hewlettposted October 6, 2018 at 9:52 pm Reply

    OUTSTANDING!!!!!  5-star restaurant quality!!!

    Rating: 5
  10. Mindyposted September 21, 2018 at 9:43 pm Reply

    And I thought mine were good! These were so good, my man was impressed that I “tweeted” my recipe. I came clean and he now wants this recipe over mine… There’s a compliment in there somewhere!

    Rating: 5
  11. Robertposted August 4, 2018 at 1:28 pm Reply

    Great!! Excellent tip that you have from your recipe to sear the mushrooms to lose their moisture and begin caramelization and then mid-way adding the aromatics! Also waiting even further to add the herbs and sherry allows that nice caramel and edge seared color to develop. Final reduction of the herbs and added wine to a glaze is perfect! So many recipes get all of that backwards and wind up boiling the mushrooms, herbs, aromatics, and the wine all together and they wind up with a bunch of unattractive bloated colorless oily globs of mushrooms.
    Optionally, I suppose that you’d agree that one could finish it off with a final pat of butter and perhaps a scant tablespoon of one’s favorite smokey or bottled sauce–but keep it simple for the best natural flavor of the mushroom.
    Well done, and hats off to you!

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  13. Joe Hposted April 9, 2018 at 4:36 pm Reply

    Great recipe!

    Rating: 5
  14. carolposted September 23, 2017 at 6:08 pm Reply

    Why do you add sherry to your childs food? That is not a good thing!

    Rating: 4
    • Jadeposted September 23, 2017 at 6:45 pm Reply

      Hahaha! Jiminey crickets that’s rich!

    • Aidenposted February 25, 2019 at 5:18 pm Reply

      Obviously you know that alcohol burns off, right? If not, stay out of the kitchen and stop commenting on things you are ignorant about. But then, most good cooks know this, and you are clearly not one of them.

  15. Chelseaposted February 14, 2017 at 4:02 pm Reply

    Can I use red wine instead of dry sherry since it’s all i have?

    • Sommerposted February 22, 2017 at 9:29 am Reply

      Of course! Next time, try it with sherry though so you get to taste the difference. :)

      • Nickposted February 27, 2019 at 7:15 pm

        Do you use a cooking sherry or a dry sherry made for drinking? Thanks for the recipe!

      • Sommer Collierposted March 7, 2019 at 4:02 pm

        Hi Nick!

        Honestly, you could use either. It doesn’t have to be great quality sherry since your cooking it down.

  16. Dorisposted November 12, 2016 at 11:49 am Reply

    Believe it or not, I have had this same recipe for years. You can use Marsala like the above poster has but the sherry in my opinion works best. I also mince a shallot very finely and saute in with the garlic. These shrooms are perfect with any meat but we love them with prime rib or steak. Have a blessed day!

    Rating: 5
  17. Tishposted June 24, 2016 at 7:42 am Reply

    Great recipe !  Made mine with Marsala wine, out of this world… And the butter flavor is the best

    Rating: 5
  18. Jaclynposted May 18, 2016 at 9:08 pm Reply

    I’m not a normal mushroom eater, but I made this on a whim for myself and was very impressed. Will make again

    Rating: 5
  19. Billposted March 2, 2016 at 10:03 am Reply

    I forgot to mention that I add lemon juice too. Not too much though. Maybe the juice from a quarter of a lemon.

  20. Billposted March 2, 2016 at 10:02 am Reply

    In my version I use white wine instead of sherry and I add a little cayenne pepper. Lot’s of rave reviews from family and friends. I’ll try with Sherry the next time.

  21. Mary // chattavoreposted February 19, 2016 at 9:08 pm Reply

    Mushrooms are my favorite. These look so delicious!

  22. Naomiposted February 19, 2016 at 11:54 am Reply

    I would eat this for a meal! 

  23. Mariaposted February 19, 2016 at 10:14 am Reply

    They look so tasty!

  24. Joelposted February 19, 2016 at 8:10 am Reply

    I have had your mushrooms and I must say, yummm!