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Sautéed Mushrooms

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Sautéed Mushrooms make an easy and tasty side dish or topping. They turn out tender, savory, buttery, garlicky, and so delicious. They go well with burgers, steak, chicken, fish, salads, baked potatoes, rice bowls, and more. Honestly, I could eat them right out of the skillet. No shame.

sauteed mushrooms in copper pan

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This sautéed mushrooms recipe is quick, easy, and uses simple ingredients. First, the mushrooms brown nicely, then the seasonings, garlic, and Worcestershire sauce go in at the end for great flavor.

A splash of Worcestershire adds a rich, savory flavor. It’s one of my favorite ways to make mushrooms taste special with little effort.

I have always used a combination of a neutral oil (avocado oil is my go-to) and butter. It just makes the sautéed mushrooms taste great, in my opinion. 🤷🏼‍♀️

I have heard that combining oil with butter helps raise the smoke point. Then I saw a test done at Serious Eats that shows this is not entirely true. 🤔

If you have strong opinions about oil vs butter, go with your own preference. If not, try it my way (as written in the recipe card below), half oil and half butter. Even if I fail to understand why, it yields great results!

closeup sautéed mushroom in a copper pan

How to make easy sautéed mushrooms

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to. 

To make this sauteed mushrooms recipe, you will need the following ingredients:

  • Oil (I use avocado oil)
  • Butter
  • Mushrooms, sliced (I used a mix of baby portabellas and white button mushrooms)
  • Garlic
  • Worcestershire sauce
  • Salt and pepper
  • Fresh parsley (optional, but nice for garnish)

Recipe Tips & Variations

  • Don’t add the salt until the mushrooms have already taken on some color (as outlined in the timing section of the recipe below).
  • Add the garlic toward the end to avoid burning. Burned garlic is no bueno!
  • Add the Worcestershire at the end with the garlic.

Heads up: most Worcestershire is not vegetarian/ vegan. If you are making this for an herbivore, you can use a vegetarian option. Or if you dislike Worcestershire, you can leave it out. I think it gives it fantastic flavor, though!

I am using Annie’s Organic brand, which happens to be vegan/ vegetarian. Lea & Perrins is also great, but not vegetarian/ vegan. Not sponsored, those are just my favorite ones!

A few other options to add in:

  • Splash of wine ( 1 to 2 Tablespoons will do the trick). Add it at the same time as the garlic, and allow it to reduce.
  • A tablespoon of Teriyaki sauce
  • Splash of balsamic vinegar (about 1 Tablespoon) – add this at the end with the garlic.

I would not try all those all at once! Worcestershire is my favorite, and I always keep some on hand. I would recommend experimenting with any of those three in place of Worcestershire.

How To Sauté Mushrooms

This is a simple recipe that can be made in just a few steps. Here is how to make it.

  1. First, add the oil and butter to a large skillet. Heat over medium until the butter melts.
  2. Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally so they cook evenly.
  3. When the mushrooms are browned, add salt and pepper, then stir to mix.
  4. Lower the heat and simmer for 2 to 3 more minutes, until the mushrooms are tender.
  5. Add the garlic and Worcestershire sauce, and cook for 1 more minute.
  6. Take the skillet off the heat and stir in parsley if you’re using it.
  7. Serve right away as a side or as a topping for chicken, steak, fish, burgers, and more.
Chicken breast topped with mushrooms alongside green salad on white plate

Leftovers

Store leftovers in a covered container in the fridge for 2-3 days.

Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

I hope y’all enjoy this simple sautéed mushrooms recipe! Let me know if you try it.

spooning sautéed mushrooms onto cooked chicken breast

Serving Suggestions

Sautéed mushrooms would go great with any of the following recipes.

More Recipes With Mushrooms

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closeup sautéed mushroom in a copper pan
4.84 from 6 votes
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Sautéed Mushrooms

Sautéed mushrooms are a delicious side dish or topping, and they add a pop of flavor to burgers, steak, chicken, fish, salads, and so much more.

Course Side Dish
Cuisine American
Keyword how to saute mushrooms, sauteed mushrooms
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 6 servings
Calories 76 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1.5 Tablespoons oil (I am using avocado)
  • 1.5 Tablespoons butter
  • 1 pound mushrooms sliced (I combined baby portabellas and white button mushrooms)
  • 2 cloves garlic minced
  • 2 teaspoons Worcestershire sauce (I am using Annie's brand, which happens to be vegan)
  • 1/8 teaspoon salt plus more, to taste, prior to serving
  • pinch pepper plus more, to taste, prior to serving
  • 1 Tablespoon fresh parsley optional, chopped

Instructions

  1. Add oil and butter to a large skillet, and heat on medium heat until butter melts.

  2. Add mushrooms, and cook about 10 minutes, stirring a couple times to make sure even cooking.

  3. Add salt and pepper, and stir to combine.

  4. Reduce heat to low and simmer about 2 to 3 more minutes, until mushrooms are tender.

  5. Add garlic and Worcestershire, and cook 1 minute more.

  6. Remove from heat, and add parsley (optional).

  7. Serve immediately. Great as a side dish or topping over chicken, steak, fish, etc.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts
Sautéed Mushrooms
Amount Per Serving
Calories 76 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 97mg4%
Potassium 256mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 144IU3%
Vitamin C 3mg4%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Kris Marie says

    I love mushrooms over my steak, I’ve always used low sodium soy sauce, but now I’m curious to use Worcestershire sauce…I’m going to air fry my steaks using your recipe and I’m also air frying my russet potatoes for baked potatoes! Mmmm

    Reply

  5. Ebony Holliman says

    4 stars
    I really liked this recipe. I used soy sauce, instead of worchestire and just skipped the salt.
    Thank you for sharing.

    Reply

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