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!
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! :)
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!
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!!!
I love this idea, and will do this and set some aside. Love having leftovers of these kinds of things, to throw in eggs for a weekend breakfast.
Spectacular!!! This was the first recipe on a google search & it is simply the Best! 1000 thanks. I will make this again & again.
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!
Do you think these could be made ahead of time and then reheated prior to eating dinner? Or best made and served immediately?
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. :)
I didnt have sherry wine so i replaced it with rice wine. Taste really good still!
Excellent; outdid my ‘dump everything at once’ way of making them.
Best recipe I’ve tried for mushrooms. Super easy and I was shocked the garlic didn’t burn. Truly is a no fail recipe.
OUTSTANDING!!!!! 5-star restaurant quality!!!
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!
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!