Do you order sauteed mushrooms at your favorite steakhouse? Everyone loves the rich flavor and meaty texture of those buttery, garlicky little bites of joy, but most people never made them at home.
Made with simple ingredients, I guarantee that my mushroom recipe will make some of the best-sauteed mushrooms you’ve ever had!
Ingredients to make Sauteed Mushrooms
Let’s start by gathering the ingredients we need to make my sauteed mushrooms with garlic butter recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I use different seasonings?
Absolutely, feel free to add fresh thyme, rosemary or any of your favorite fresh herbs or dry seasoning blends to the recipe for extra flavor.
If you don’t have any fresh chopped garlic on hand, you can also use garlic powder or garlic salt to make this simple recipe.
What type of fresh mushrooms should I use?
Any mushrooms work with my sauteed mushroom recipe; I used baby portobello mushrooms, also called Cremini mushrooms. White button mushrooms, oyster mushrooms, chanterelles, porcini, or shiitake mushrooms are also good choice.
Pick the freshest mushrooms your local grocery stores have on hand. You can even use sliced mushrooms to make this easy dish.
How to make Sauteed Mushrooms with Garlic Butter
- Rinse the mushrooms with cold water and use a soft bristle brush or a damp paper towel to brush off any excess dirt.
- Cut any large mushrooms in half so that they are all relatively the same size.
- Heat a large skillet over medium-high heat and add only the mushrooms in a single layer to dry sautee them. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
- Either drain the liquid or let it continue to reduce until it’s evaporated. This will give you a concentrated mushroom flavor that’s full of umami. Removing this liquid is key to getting a golden brown sear.
- Once the liquid is drained or evaporated, add the avocado oil (or olive oil), butter, garlic, and any flavoring (Worcestershire sauce, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
- Turn off the heat and season the sauteed mushrooms with table salt and black pepper to taste. Garnish with chopped fresh parsley and serve.
I love these Misen pans; they're better than my favorite name-brand 3-ply skillets! You'll love using these versatile and spacious cookware workhorses day in and day out. Perfect for searing, sautéing, and more.
Your family is going to love those deliciously seasoned tender mushrooms, and I know after one bite, you’re going to agree that they are the best sautéed mushrooms you’ve ever had!
Store any leftover mushrooms refrigerated in an airtight container for 3-4 days.
Dry saute means to cook in a pan without adding any oil, butter, or water. Add just the ingredients you’re cooking to the pan. This method is great for mushrooms since mushrooms release so much of their own liquid during the dry saute. Removing this liquid is key to getting a nice golden brown sear.
Cooking them in a misture of oil and butter is the best way to achieve the richest flavor. Adding another flavor profile, like Worcestershire sauce, soy sauce white wine or red wine will also help to enhance the flavor.
Sauté the mushrooms until they’re golden brown and tender, which usually takes about 7-10 minutes depending on their size, type of mushroom and how the temperature which you are cooking them at.