Sauteed Mushrooms
by Sommer Collier — last updated on Mar 24, 2026 
My sautéed mushrooms are the easy and delicious side dish I love making anytime I want something rich and flavorful. I sauté tender mushrooms in butter, garlic, and herbs until they’re perfectly browned and savory. This simple side pairs perfectly with steak, chicken, or over rice.
My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms on top. It’s basically become somewhat of a family joke, and rule, at this point. So, because of this, I’ve resigned myself to always making these sautéed mushrooms with steak…and pretty much every grilled protein, including this veal scallopini with mushrooms recipe. These plump and juicy mushrooms are coated in a slightly boozy buttery glaze for a seriously rich flavor, and my favorite part is that they’re ready in just 20 minutes!
Pat – ⭐⭐⭐⭐⭐ This was the best sautéed mushroom recipe I’ve ever made. Will definitely save this recipe and make it again.
Table of Contents
Sommer’s Recipe Highlights
One-Pan Recipe – One of the reasons I love this delicious mushroom recipe is that it’s all made in one pan. That means an easy cleanup, which in my book, is a HUGE win!
Simple Ingredients – This recipe is perfect for those busy weeknights when you have no idea what to make, but you’re craving something rich and savory. With just six ingredients, this dish makes for a very quick run to the grocery store. And sometimes I luck out and already have everything to make them in my kitchen!
Quick and Easy to Make – These mushrooms elevate any and every dish… Really, I often serve them over pork chops, chicken, or even as a topping over grain bowls. And even though they’re ready in just 20 minutes, you’d think you were dining at your favorite steakhouse!
Key Ingredients and Tips
- White button mushrooms – Nothing fancy here, but these little guys get a flavor bath of deliciousness. You can also use cremini mushrooms or baby bella mushrooms. For this recipe, avoid larger mushrooms like portobello mushrooms. I always look for the smallest mushrooms.
- Butter – To get that rich luxurious flavor, you have to use butter. I always use unsalted for cooking, but salted butter will work as well.
- Thyme – For a fresh pop of herby essence, fresh thyme is key here. However, if you don’t like thyme swap it for fresh rosemary.
- Dry sherry – Ta-da, my secret ingredient for that delicious glaze! You can use “cooking sherry” or any specific brand of dry sherry you love.
- Garlic – To add some delicious garlicky flavor, use the fresh stuff instead of the powdered variety. Be sure to mince it very finely.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Heat up the pan – To kick off this recipe, I always start by heating up some butter in my pan, with a splash of olive oil to keep it from burning. Then I toss in the mushrooms.
Sauté the mushrooms – I let the mushrooms cook up for a couple of minutes, making sure to flip them so they don’t burn. You’ll know they’re ready when they get slightly caramelized.
Make the glaze – Then, I add in the thyme and that gorgeous sherry, lowering the heat so that the glaze simmers without burning.
Season – Before I serve these mushrooms, I taste them and if needed, add a pinch of salt and pepper!
Expert Tips
I like to clean the shrooms by wiping each one with a damp paper towel before cooking. This will ensure that there is no dirt on the mushrooms before cooking. However, don’t soak them in water when cleaning; they will absorb it like a sponge, making the final dish soapy.
Have patience. The key to making this best sautéed mushrooms 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.
Recipe Variations
- Wine – Instead of sherry, use a splash of red or white wine for some added richness.
- Heavy cream – Add a little bit of heavy cream to the glaze for a creamy finish.
- Bacon – Stir in some crumbled bacon for a meaty and smoky twist.
- Spicy – And of course, I like to mix in a pinch of cayenne pepper for some heat.
Serving Suggestions
These pan-fried shrooms 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! Here are some of my favorite ways to serve these up:
- Crockpot pork loin with vegetables
- Air fryer pork tenderloin
- Standing rib roast
- Crockpot beef tenderloin
- Basil pesto chicken pasta
Storing
Place any leftovers into an airtight container in the fridge for up to 10 days. To freeze, place in an airtight, freezer-safe container and freeze for up to 3 months. Let them thaw overnight in the fridge before reheating and serving.
Frequently Asked Questions
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 (about half) because vinegar is much more sharp and twangy than sherry.
Honestly, you could use either. It doesn’t have to be high-quality sherry, since you’re cooking it down to its essence. What is left is a sweet aromatic sherry backnote.
They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms. Rewarm on the stovetop with a little extra butter or oil.
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More Mushroom Recipes
Sauteed Mushrooms
Video
Ingredients
- 2 pounds button mushrooms halved
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme leaves
- 3/4 cup dry sherry
- salt and pepper
Instructions
- 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!
Great recipe!
Why do you add sherry to your childs food? That is not a good thing!
Hahaha! Jiminey crickets that’s rich!
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.
👍
Can I use red wine instead of dry sherry since it’s all i have?
Of course! Next time, try it with sherry though so you get to taste the difference. :)
Do you use a cooking sherry or a dry sherry made for drinking? Thanks for the recipe!
Hi Nick!
Honestly, you could use either. It doesn’t have to be great quality sherry since your cooking it down.
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!
Great recipe ! Made mine with Marsala wine, out of this world… And the butter flavor is the best
I’m not a normal mushroom eater, but I made this on a whim for myself and was very impressed. Will make again
I forgot to mention that I add lemon juice too. Not too much though. Maybe the juice from a quarter of a lemon.
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.
Mushrooms are my favorite. These look so delicious!
I would eat this for a meal!
They look so tasty!
I have had your mushrooms and I must say, yummm!
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