Sauteed mushrooms are an easy, tasty, and juicy 15–minute side dish and a versatile topping idea for pasta, soups, salads, and bruschetta.
Expect a rich flavor and juicy texture with notes of garlic and parsley. We’ll guide you through the best method for making sauteed mushrooms.
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Knowing how to make sauteed mushrooms is a great cooking skill because they are quick, easy, and versatile.
In fact, they are not only a delicious side dish on their own; they are also an excellent addition and base ingredient to many tasty recipes like:
- Mushroom pasta
- Hummus pasta
- Chestnut pesto pasta
- Grain bowls like farro salad, rice salad, and barley salad
- Chickpea flour frittata
- As a topping on bruschetta or crostini
- Tofu mushroom
In this blog post, we’ll show you how to make perfect sauteed mushrooms on the stovetop, with a few simple ingredients, in about 15 minutes.
You can use most mushroom varieties for this recipe. We use white button mushrooms and portobello mushrooms, which are widely available in most supermarkets.
A quick tip to ensure your mushrooms get tasty is not to overcrowd the pan. With a large skillet, you can sauté up to 1 pound (450 grams) of mushrooms at a time with excellent results.
Also, don’t slice the mushrooms too thinly. We find that between 1/6 and 1/8 of an inch or about 4 mm is optimal.
Finally, the butter or dairy-free butter and garlic in this recipe are totally optional. We only add them when we have guests for dinner for that extra oomph.
We use a mix of white button mushrooms and portobello mushrooms because those are most often available in our grocery store.
You can use most varieties of fresh mushrooms, including brown button mushrooms, cremini mushrooms, baby bella mushrooms, oyster mushrooms, porcini, chanterelle, shiitake, and more.
We don’t mind buying whole mushrooms and cutting them ourselves; however, if you buy pre-chopped mushrooms, ensure they are cut between 1/6 and 1/8 of an inch (about 4 mm) and not thinner.
Extra virgin olive oil is the best fat to sauté mushrooms because it can withstand high temperatures and long cooking times thanks to its high content of antioxidants that make it stable.
Depending on your preference, you can add more or less garlic flavor to this recipe.
For example, if you want a mild garlic aroma, add a crushed clove of garlic, then remove it before serving the mushrooms.
If you want more garlic aroma, add grated or minced garlic. In this case, add the garlic towards the end to prevent the garlic from burning once the mushrooms are almost cooked.
Parsley and mushrooms are great together, and we always add fresh, finely chopped flat-leaf parsley.
You can substitute fresh thyme for parsley.
Salt and pepper
Mushrooms need a good amount of salt – we recommend sea salt or kosher salt, and black pepper – we recommend freshly ground.
Butter or dairy-free butter is optional; most of the time, we make sauté mushrooms with only EVO oil, without butter.
However, if you like a buttery flavor, you can add butter or dairy-free butter toward the end.
We don’t recommend sautéeing the mushrooms with butter from the start because the butter will burn. Instead, start with oil and add butter just for flavor at the end.
Note: to add even more taste to this sauteed mushrooms recipe; you can add a few drops of soy sauce, balsamic vinegar, or lemon juice just before the mushrooms are ready.
If necessary, clean mushrooms before cutting them.
You can brush the dirt off with a damp paper towel if the mushrooms are not soiled.
If they are soiled, like in our case, you can rinse them under cold water.
Chop the mushrooms into 1/6 to 1/8 inch slices (4 mm).
Warm up the olive oil in a large skillet. You can use non-stick, cast iron, enameled cast iron, or stainless steel.
When the oil is hot, add the mushrooms, season with salt and black pepper, and toss.
Important: we use an 11-inch skillet and cook up to 1 pound (450 grams) of mushrooms at a time, so they have enough room to brown. When we cook 2 pounds of mushrooms, we do so in two different skillets.
Saute mushrooms on medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes.
The mushrooms will first release their juices.
Keep cooking them until all liquid has gone, the pan is dry, and the mushrooms start to squeak and brown.
Browning builds taste.
Optional step: when the mushrooms are almost done, lower the heat, add the butter or dairy-free butter and the grated garlic.
Stir for one to two minutes until the butter melts, and you can smell the garlic fragrance.
Turn the heat off, add finely chopped parsley, give it a final stir and serve.
Arrange sauteed mushrooms on a serving platter and serve them as a side dish.
Recipes with sauteed mushrooms
One of the best ways of appreciating sauteed mushrooms is by making mushroom gravy. Ours is an easy recipe you can make with simple ingredients and drizzle on side dishes, especially roasted veggies and mashed potatoes.
Check out our mushroom gravy recipe.
Vegan Mushroom Pasta
This one is our favorite weeknight pasta dish. It’s tasty, chewy, and packed with umami and flavor. You can make it with our sauteed mushrooms and a few more pantry staples.
Check out our vegan mushroom pasta recipe.
This one’s a classic: a creamy, tasty, and indulgent Alfredo sauce mixed with our garlicky sauteed mushrooms.
Check out our mushroom Alfredo recipe.
Another easy, creamy, and delicious recipe is this hummus pasta with sauteed mushrooms. So simple, yet so fulfilling and wholesome.
Check out our hummus pasta recipe with perfectly browned and chewy mushrooms.
Chestnut Pesto Pasta
This is one of the unique recipes on this blog. A creamy-dreamy pesto made with boiled chestnuts and hazelnuts tossed with pasta and sauteed mushrooms. It doesn’t get cozier than this one.
Check out our chestnut pesto pasta.
Savory crepes with mushrooms
A beautiful and tasty savory pancake made with chickpea flour and filled with perfect sauteed mushrooms, spinach, and white sauce. This recipe is excellent for brunch or dinner.
Check out our savory pancake recipes.
A healthy, tasty, and protein-packed main perfect for lunch or dinner. It’s effortless to make with firm tofu and mushrooms. This is a reader’s favorite recipe because it’s so simple and delicious. Excellent with our seitan steak too.
Check out our tofu mushroom recipe.
Refrigerator: keep sauteed mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a pan with a drizzle of olive oil.
Freezer: let cool down completely, transfer to a freezer-friendly bag, and freeze for up to 6 months. Thaw in the refrigerator overnight. Reheat in the microwave or on a pan with a drizzle of olive oil.
Depending on their water content, mushrooms take 10 to 15 minutes to sauté.
Sauté mushrooms with extra virgin olive oil because it won’t burn. Butter tends to burn faster than oil, and that’s not good for you.
If you like butter flavor, add the butter later once the mushrooms are almost ready. Check out our recipe for instructions.
Sauté mushrooms on medium-high and high heat.
Yes, sauteed mushrooms are gluten-free if you make them with olive oil, salt, pepper, garlic, and parsley.
More Mushroom Recipes
If you love cooking with mushrooms, get inspiration from these easy mushroom recipes:
- Mushroom ragu: an easy and bolognese-style pasta sauce
- Roasted mushrooms in 2 ways, the best way to cook mushrooms in the oven
- Italian mushroom risotto: an elegant main course loaded with browned and chewy mushrooms
- Quick air fryer mushrooms: a 15-minute recipe for quick and topping-friendly mushrooms
More Sauteed Vegetables
Sauteing is a cooking method you can use with most vegetables. It’s quick and handy, and we’ve got some more ideas for you:
- 20-minute sauteed eggplant: the fastest way to cook eggplants on a pan.
- Quick sauteed zucchini: bruschetta-worthy and perfect on pasta.
- Easy sauteed asparagus with a fresh and lemony seasoning.
- Tender pan-fried artichoke hearts: the easiest way to cook fresh artichokes.
For many more side dish ideas, check out our sides category page.
- 1 large skillet, 11-inch or 28 cm or more, stainless steel, enameled cast iron, cast iron, nonstick
- 1 pound mushrooms
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon parsley chopped
- 1 – 2 cloves garlic
- 1 tablespoon butter or dairy free butter
- If necessary, clean mushrooms before cutting them.You can brush the dirt off with a damp paper towel if the mushrooms are not soiled.If they are soiled rinse them under cold water.Chop the mushrooms into ⅙ to ⅛ inch slices (4 mm).
- Warm up the olive oil in a large skillet. You can use non-stick, cast iron, enameled cast iron, or stainless steel.When the oil is hot, add the mushrooms, season with salt and black pepper, and stir.
- Saute mushrooms on medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes.The mushrooms will first release their juices.
- Keep cooking them until all liquid has gone, the pan is dry, and the mushrooms start to squeak and brown.Browning builds taste, so it's essential you allow them to get some color.
- Optional step: when the mushrooms are almost done, lower the heat, add the butter or dairy-free butter and the grated garlic.Stir for one to two minutes until the butter melts, and you can smell the garlic fragrance.
- Turn the heat off, add finely chopped parsley, give it a final stir and serve.
- Arrange sauteed mushrooms on a serving platter and serve them as a side dish.
- To have them as an appetizer, add them on top of bruschetta, crostini, or focaccia bread, and drizzle with good quality extra virgin olive oil.
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