Easy Sauteed Mushrooms Recipe (2024)

by Scott Groth 7 Comments

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This recipe was originally published October 26, 2015 and has been updated on January 12, 2024 by Scott Groth.

We are going to make sauteed mushrooms that taste so good that everyone who tries them will be asking how you did it. In this post, I'll show you the secret to perfectly golden brown juicy sauteed mushrooms.

This is a simple and satisfying recipe that, once you know how to make it, will become a regular in your low carb recipe rotation.

This sauteed mushrooms recipe is: LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.

Easy Sauteed Mushrooms Recipe (1)

Inspiration for this sauteed mushrooms recipe

I love sauteed mushrooms. For some reason, I just feel good when I eat them... particularly this recipe.

About 10 years ago, I decided it was time to do some experimenting. I was tired of soggy, gray mushrooms or rubbery browned mushrooms. How did the restaurants make them so good?

I figured it out by accident one day. I cooked the mushrooms in a hot, dry pan. I simply forgot to add the fat. I thought for sure the would be ruined, but they turned out to be the best mushrooms I'd cooked.

It's this simple and effective method that I'm excited to share with you through this recipe. Let's get cooking.

Is this sauteed mushrooms recipe low carb or keto?

Yes. The simple ingredients used in this dish are perfectly aligned with the nutritional requirements of the low carb and keto diets. Mushrooms are naturally low in carbohydrates as is clarified butter (or olive oil if you choose) and parsley. It's a fantastic side dish option.

Easy Sauteed Mushrooms Recipe (2)

What are the ingredients to make sauteed mushrooms?

With such simple ingredients to make sauteed mushrooms, each plays an important role in creating a harmony of flavors and textures, ensuring that the sautéed mushrooms are simply delicious.

NOTE: These are just the ingredients and the recipe is located at the bottom of the post.

Mushrooms: Choosing either brown or white button mushrooms offers a rich and earthy flavor that forms the foundation of this dish. If you choose other mushrooms (shiitake, for example), the cooking time and result might differ.

Clarified Butter: The high smoke point gives us some wiggle room on this recipe. It also adds richness, enhancing the natural flavors of the mushrooms while contributing to the golden browning. You can use regular butter at a lower temperature if you don't have clarified butter.

Olive Oil (optional): Use in combination with butter to increase the smoke point. If you are using clarified butter, omit the olive oil.

Kosher Salt: A touch of salt is crucial for seasoning, helping to draw out the mushrooms' natural flavors and moisture.

Parsley: This fresh herb brings a burst of color and a light, herby freshness, balancing the richness of the mushrooms.

Questions About Sauteed Mushrooms:

Are sautéed mushrooms good for you?

Sure. Sauteed mushrooms are not only delicious but also packed with nutrients. They are low in calories yet rich in vitamins, minerals, and antioxidants, making them a healthy addition.

Can sautéed mushrooms be frozen?

Yes, you can freeze sauteed mushrooms, although the texture may change slightly upon thawing (they get rubbery). For best results, cool them completely before freezing and store in an airtight container. I do not recommend freezing sauteed mushrooms.

What are the calories in sautéed mushrooms?

Sauteed mushrooms are generally low in calories. The exact count depends on the amount of butter or oil used in the recipe, but typically, a serving of sautéed mushrooms is a calorie-friendly option, especially for those on a low carb or keto diet. If you start adding oven cooked bacon or bacon bits, the calories start to increase.

Are these sautéed mushrooms good with steak?

These sautéed mushrooms are a fantastic accompaniment to steak (like my flat iron pan-seared steak). Their rich and savory flavor complements the beef beautifully, adding depth and amazing flavor.

HOW TO MAKE SAUTEED MUSHROOMS

Clean the mushrooms and either slice or quarter them according to your preference. Heat a large skillet over medium-high heat. Add the mushrooms without oil or butter once the pan is hot. The key here is to let the mushrooms brown in their own juices, which will start to release as they cook.

Stir occasionally, allowing the mushrooms to sear and develop a rich, golden color. This process should take about 5-7 minutes.

Once the mushrooms have sufficiently browned and released their moisture, reduce the heat to medium. Add in the fat, sprinkle kosher salt over the mushrooms, and continue cooking for 2-3 minutes.

Finally, turn off the heat and add the finely chopped parsley for a fresh finish. Your sautéed mushrooms are now ready to be served as a delicious side dish.

A GUIDE TO MAKING SAUTEED MUSHROOMS

I've taken some pictures to help you recreate the sauteed mushrooms recipe right in your kitchen. If you have questions, please ask in the comments!

Easy Sauteed Mushrooms Recipe (4)
Easy Sauteed Mushrooms Recipe (5)
Easy Sauteed Mushrooms Recipe (6)
Easy Sauteed Mushrooms Recipe (7)
Easy Sauteed Mushrooms Recipe (8)
Easy Sauteed Mushrooms Recipe (9)

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STORAGE, FREEZING AND REHEATING Sauteed Mushrooms

Storing To store leftover sautéed mushrooms, let them cool to room temperature first. Then, place them in an airtight container and refrigerate. Properly stored, they can last in the fridge for up to 4-5 days.

Freezing: After cooling the mushrooms, transfer them to a freezer-safe container or bag. They can be frozen for up to a month. Be aware that the texture of mushrooms may change slightly after freezing and thawing.

Reheating When you’re ready to enjoy your mushrooms again, reheating is simple. If they’re frozen, let them thaw in the refrigerator first. Reheat in a skillet, adding a little butter or oil, and warm the mushrooms until they’re heated through.

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Complement Your Sautéed Mushrooms with These Delicious Recipes:

The Perfect Porterhouse Steak: Experience the ultimate steak experience with this recipe, where we cook a porterhouse to perfection. Add in the sauteed mushrooms, and it is a match made in culinary heaven.

Grilled Thick-Cut Pork Chops: Savor the rich, smoky flavors of these thick-cut pork chops, grilled to bring out their natural juiciness and complemented beautifully by the earthy taste of sautéed mushrooms.

Marinated Flank Steak: Marinated flank steak feels almost abandoned without some sauteed mushrooms and onions. Pair the blend of aromatic spices and herbs of the marinade with the earthiness of the mushrooms. Yum.

Boneless Beef Chuck Roast Recipe: Dive into the heartiness of this slow-cooked boneless beef chuck roast, where every bite is infused with robust flavors, making it an ideal match for savory mushrooms.

Creamy Chicken Cordon Bleu: Enjoy this classic creamy chicken cordon bleu, combining the richness of cheese and ham in a tender chicken breast, a delightful pairing with the subtle flavors of sautéed mushrooms.

Explore More Mushroom Delights and Side Dishes:

Green Beans and Mushrooms: Enjoy a fresh and vibrant side dish that combines the crunch of green beans with the earthiness of mushrooms, creating a delicious low carb side dish.

Marinated Mushrooms: These marinated mushrooms are infused with a blend of herbs and spices, offering a tangy and flavorful twist on the traditional mushroom flavors.

Roasted Garlic Sautéed Mushrooms: Elevate your mushroom game with this recipe, where roasted garlic melds with sautéed mushrooms, creating a deeply flavorful and aromatic experience.

Homemade Truffle Butter: Indulge in the luxurious taste of homemade truffle butter, an exquisite accompaniment that transforms ordinary dishes into gourmet creations with its rich and earthy essence.

Sautéed Onions with Thyme: Savor the simple yet perfectly paired flavors of sautéed onions and thyme, presenting a savory side that's a delightful complement to sauteed mushrooms.

Easy Sauteed Mushrooms Recipe (11)

Yield: 6 Servings

Easy Sautéed Mushrooms Recipe

Easy Sauteed Mushrooms Recipe (12)

This sauteed mushroom recipe uses a unique method of first browning the mushrooms in a dry pan, enhancing their natural umami. When we add butter and olive oil, the texture of the mushrooms becomes velvety, while the parsley provides a fresh finish—ideal for a low-carb lifestyle or for anyone seeking a delicious and healthy addition to their meal.

Prep Time10 minutes

Cook Time12 minutes

Total Time22 minutes

Ingredients

  • 2 10 oz packages of Baby Bella Mushrooms, rinsed and sliced or quartered
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Kosher Salt
  • Fresh Parsley, chopped fine for garnish

Instructions

  1. Preheat the Pan: Place a large skillet over medium-high heat and let it get hot.
  2. Brown the Mushrooms: Add the sliced or quartered Baby Bella mushrooms to the hot, dry pan. Sauté them, occasionally stirring, until they brown and release moisture. This should take about 5-7 minutes. Resist the temptation to add the oil or butter!
  3. Add Fat and Season: Once the mushrooms have browned, reduce the heat to medium. Add the butter and olive oil, stirring the mushrooms until they are well-coated. Sprinkle with kosher salt and cook for another 2-3 minutes, allowing the flavors to meld together.
  4. Garnish and Serve: Turn off the heat. Gently stir the finely chopped parsley for a burst of color and freshness. Serve immediately as a delightful side to your favorite dishes.

Notes

  1. Mushroom Preparation: Clean the mushrooms gently with a damp cloth or a soft brush. Avoid soaking them as they can absorb water. Just remove any loose dirt that you find.
  2. Pan Heating: Ensure the pan is hot before adding the mushrooms for effective searing and flavor development. Use a heavy bottom pan for heat retention.
  3. No Crowding: Cook the mushrooms in batches if necessary to avoid overcrowding, which can lead to steaming instead of sautéing. Steamed mushrooms are more rubbery than what we want!
  4. Browning Process: Allow the mushrooms to sit undisturbed in the pan for a few minutes to sear properly before stirring. Resist the temptation to add oil or salt too early.
  5. Adding Fat: Add butter and olive oil after the mushrooms start browning to enhance flavor and assist in cooking. In the pictures for this recipe, I have not used butter. It is optional.
  6. Seasoning: Add salt after the mushrooms have begun to brown and you have added the fats. Adding salt too early can draw out moisture too much moisture, leading to a soupy mess that will steam the mushrooms.
  7. Storing Leftovers: Store any leftovers in an airtight container in the refrigerator and reheat gently. See the notes in the post for more storage ideas.
  8. Experiment with Flavors: Consider adding herbs, garlic, or a splash of balsamic vinegar for different flavors. This recipe loves fresh thyme, roasted garlic, or even some red pepper flakes for a little heat.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This website provides approximate nutrition data and information for convenience and as a courtesy only.

Easy Sauteed Mushrooms Recipe (13)

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About Scott Groth

Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.

Reader Interactions

Comments

  1. Grant Voorhes says

    Easy Sauteed Mushrooms Recipe (21)
    Easy, rich and perfect with steak. I like to add a little lemon to mine right before they are finished cooking. Do you add acids too?

    Reply

    • Mary says

      Lemon sounds good

      Reply

    • Scott Groth says

      Hi Grant:
      Absolutely- great suggestion on the lemon. I like to add just a touch of balsamic vinegar right at the end of cooking. It adds a real "meatiness" to the mushroom. Acids really punch up the flavor of mushrooms!!
      Thanks for stopping by and have a delightful day in the kitchen!
      Scott

      Reply

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  3. […] Leeks love beef. Another great main dish would be my slow cooked beef chuck roast recipe with sauteed mushrooms and onion pan gravy. I’m getting hungry just thinking about […]

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  4. […] into another pan. Toss the herbs in and see how it tastes.Here’s another recipe I have for Easy Sauteed Mushrooms with just salt, pepper and parsley. […]

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Easy Sauteed Mushrooms Recipe (2024)

FAQs

Is it better to sauté mushrooms in oil or butter? ›

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

How do you know when mushrooms are sautéed enough? ›

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

How do you get the most flavor out of sautéed mushrooms? ›

Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter. Mushrooms: A pound of sliced button mushrooms should comfortably serve about four people. Wine: A tablespoon of red cooking wine enhances the flavor of the sautéed mushrooms.

How do you make mushrooms taste good? ›

Rinse and dry: Rinse the mushrooms under running water to remove any dirt or debris, then pat them dry with a paper towel. This can help reduce the earthy flavor of the mushrooms. Cook them separately: You can cook the mushrooms separately with a little oil, salt, and pepper until they're slightly browned.

Should you season mushrooms when sautéing? ›

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy. We want a nice meaty delicious bite to them with color and texture, so salt at the end always.

Do you add water when sautéing mushrooms? ›

For perfect sauteed mushrooms, Alton Brown adds water into the mix before browning with butter to ensure firm, yet floppy mushroom slices.

What we should not do before cooking mushroom? ›

It is generally recommended not to wash mushrooms before cooking them. Mushrooms have a high water content and are porous, which means they can absorb water quickly. Washing them under running water can make them become waterlogged and affect their texture and taste.

What is the best oil to sauté mushrooms in? ›

Olive oil, avocado oil, or grapeseed oil work beautifully. Add the mushrooms to the pan, with a little salt and pepper, and toss them with the oil in the pan, keeping the heat on medium high.

Do you sauté onions before mushrooms? ›

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

What is the secret to cooking mushrooms? ›

For the Best Mushrooms, Give Them a Good Sear

The high heat browns the mushrooms while instantly driving off excess moisture. You also want to hear a gentle sizzling the whole time you're cooking mushrooms. This means that the pan is hot enough to quickly evaporate the moisture and caramelize the mushrooms.

What adds flavor to mushrooms? ›

Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish. Tarragon – For garnish! Its unique, anise-like flavor pairs so well with the savory, meaty mushrooms. And salt and pepper – To make all the flavors pop!

Do you cover when sauteing? ›

Don't add liquid and don't cover the pan. Stir the food with a spatula ( Sur la Table) or wooden spoon (Williams Sonoma), or use the pan's long handle to shake it in a back-and-forth motion, making sure the food is coated with the fat and cooks evenly without scorching.

How long does it take to saute mushrooms? ›

Heat oil and butter in a medium to large pan over medium-high heat. Add mushrooms leaving space between. Cook mushroom for 3-5 minutes before turning. Stir and allow mushrooms to finish cooking for a couple more minutes.

What herbs and spices go well with mushrooms? ›

Choosing the best herbs to cook with mushrooms
  • Thyme. Thyme is a versatile herb that pairs well with many different ingredients, including mushrooms. ...
  • Rosemary. Rosemary is another herb that goes well with mushrooms. ...
  • Sage. Sage is a flavorful herb that has a slightly peppery taste. ...
  • Oregano. ...
  • Parsley. ...
  • Coriander.
Apr 20, 2022

What is the tastiest mushroom to eat? ›

Maitake. Also called Hen-of-the-wood, this is pound-for-pound the most flavorful mushroom around.

Is butter or olive oil better for sautéing? ›

When to Use Olive Oil. Creaming butter aside, you can use olive oil in almost every other scenario where you might use butter instead. Olive oil is ideal for sauteing and roasting both meat and vegetables due to its high smoke point. It is also a great addition to homemade marinades, dressings and other condiments.

Should you sauté mushrooms in oil? ›

The best oil to use when cooking mushrooms depends on personal preference and the cooking method.
  1. Olive oil: Olive oil has a low smoke point, so it is better suited for sautéing and roasting at low to medium heat. ...
  2. Butter: Butter can add richness and flavor to sautéed mushrooms.
Dec 20, 2019

Is it better to sauté veggies in butter or olive oil? ›

Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor. Start by heating the pan, then swirl butter as it melts to coat the pan before adding your vegetables. Cook over moderate heat to create the perfect texture without burning the butter.

Are mushrooms sautéed in butter good for you? ›

Mushrooms are such an undervalued superfood! They are high in a number of nutrients like vitamin C, zinc, B-vitamins, selenium, potassium, and even protein just to name a few. They also have been known to help boost the immune system with their anti-inflammatory properties.

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