A Spicy Perspective

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!

Crazy Good! The BEST Sautéed Mushroom Recipe for topping steaks or risotto on ASpicyPerspective.com
Pin it on Pinterest!
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 ASpicyPerspective.com
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 ASpicyPerspective.com

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 ASpicyPerspective.com

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 ASpicyPerspective.com

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 ASpicyPerspective.com

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 ASpicyPerspective.com

Serve these mushrooms with:

Crockpot Bacon Wrapped Beef Tenderloin

Grilled Pork Loin

Oven Roasted Brisket

BEST Sautéed Mushroom Recipe for topping steaks or risotto on ASpicyPerspective.com
Print Recipe
4.94 from 15 votes
Leave a Review »

The Best Sautéed Mushrooms Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The Best Sautéed Mushrooms Recipe. An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.
Servings: 6


  • 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


  • 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!


Calories: 137kcal, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 519mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4%, Vitamin C: 7.8%, Calcium: 1.7%, Iron: 6.3%
Course: Side Dish
Cuisine: American
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Other Great Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

35 comments on “The Best Sautéed Mushrooms Recipe”

  1. Going to try this tonight.  Is it okay to use apple cider vinegar in place of the sherry?  Read online that this works as a great substitute. Just checking. Thanks. 

  2. True story, best-sauteed mushrooms I have ever had. Added a little fresh rosemary to mine

  3. I have made this several times, without the butter and used apple cider vinegar and either rosemary or sage instead of what was called for. TASTES AMAZING! I would say that everyone loves them, but I have eaten them too quickly to share! :)

  4. This was perfect and delicious! I followed the instructions completely…well, I added red wine instead of the sherry because I thought I had sherry but did not. I did have wine though, so all good.
    This will be my go-to mushroom recipe for now on.
    Thank you very much!

  5. 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!!!

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

  7. Pingback: The Best Sautéed Mushrooms Recipe – Love Recipes

  8. 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!

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

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

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

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

  13. OUTSTANDING!!!!!  5-star restaurant quality!!!

  14. 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!

  15. 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!

  16. Pingback: Lieutenant Dan's Steakhouse Salad - A Spicy Perspective

  17. Great recipe!

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

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

  20. 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!

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

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

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

  24. 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.

  25. Mushrooms are my favorite. These look so delicious!

  26. I would eat this for a meal! 

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