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Home » Recipes » Sides

Sauteed Mushrooms with Garlic Butter

Published: Jan 24, 2024 by Chef Ryan Littley

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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.

Sauteed mushrooms with garlic butter in a white bowl.
Table of Contents:
  • Audio Player
  • Ingredients to make Sauteed Mushrooms
  • Can I use different seasonings?
  • What type of fresh mushrooms should I use?
  • How to make Sauteed Mushrooms with Garlic Butter
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Sauteed Mushrooms with Garlic Butter

Audio Player



 

Made with simple ingredients, I guarantee that my mushroom recipe will make some of the best-sauteed mushrooms you’ve ever had!

Sauteed mushrooms with garlic butter in a white bowl.

The savory flavor of these golden brown sauteed mushrooms makes a great side dish for pork tenderloin, pork chops, ribeye steak, grilled or baked chicken breast, or any of your favorite meats.

If you love mushrooms, make sure to check out my cream of mushroom soup and creamy mushroom risotto recipes.

Ingredients to make Sauteed Mushrooms

Ingredients to make recipe.

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.
collage showing how to make recipe.
  • 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.
[lasso type=”grid” category=”misen-saute-and-knife” link_id=”8154″]
Sauteed mushrooms with garlic butter in a white bowl.

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.

Recipe FAQ’s

What is dry sauteing?

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.

How do you get the most flavor out of mushrooms?

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.

How long should I cook the mushrooms?

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.

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Garlic butter mushrooms in a white bowl.

Sauteed Mushrooms with Garlic Butter

Chef Ryan Littley
You're going to love my sauteed mushrooms with garlic butter. Tender mushrooms, with their rich flavor and meaty texture, are sure to please.
5 from 26 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Side Dish, vegetable
Cuisine American, French
Servings 4
Calories 140 kcal

Ingredients
  

  • 2 lb mushrooms – use any variety; cut big ones in half
  • 2 tablespoon butter salted or unsalted
  • 1 tablespoon avocado oil or olive oil
  • 1½ tablespoon garlic finely minced – about 3 cloves
  • 1 teaspoon Italian parsley finely chopped for garnish
  • salt to taste
  • black pepper to taste

Optional Flavoring – choose one

  • 1½ tablespoon Worcestershire sauce
  • 1½ tablespoon balsamic vinegar
  • 1½ tablespoon soy sauce
  • 1½ tablespoon white wine

Instructions
 

  • 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.
  • Place 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 oil, butter, garlic, and any one type of flavoring (Worcestershire, 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 with salt and black pepper to taste. Garnish with chopped Italian parsley and serve.

Notes

What is Dry Sauteing?
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.
What type of Mushrooms should I use?
Any mushrooms work with this recipe; I used baby portobello mushrooms, also called crimini mushrooms. Button mushrooms, oyster mushrooms, chanterelles, porcini, and shiitake mushrooms are also good choices.
Can I use other seasonings to make the mushrooms?
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.

Nutrition

Calories: 140kcalCarbohydrates: 10gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 96mgPotassium: 786mgFiber: 2gSugar: 5gVitamin A: 182IUVitamin C: 7mgCalcium: 21mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 26 votes (23 ratings without comment)

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    Recipe Rating




  1. Jeanie Yarbrough says

    October 25, 2024 at 5:36 pm

    5 stars
    I’ve made this twice now, each time with Worcestershire sauce, and it’s great as a topping for steak, burgers, crackers or whatever you choose to put them on…even alone, they’re wonderful!

    Reply
    • Chef Dennis Littley says

      October 26, 2024 at 9:04 am

      Thanks for letting me know you’ve been enjoying my mushroom recipe. The Worcestershire sauce sounds like a delicious addition.

      Reply
  2. Tricia says

    June 24, 2024 at 10:15 pm

    5 stars
    I love this simple recipe! The dry saute really does produce better browning and texture. So glad I learned this technique. I do add one of the optional flavorings, along with a bit of fresh herbs from my herb garden. I’ve made this recipe multiple times, using a variety of mushrooms. It’s always turns out great – simplicity at its best!

    Reply
  3. Tucson Gal says

    April 25, 2024 at 9:22 pm

    5 stars
    Of all the thousands of sauteed mushroom recipes on the internet, this one is the best! The initial dry heat cooking makes a huge difference in the final taste. Thank you for sharing.

    Reply
    • Chef Dennis Littley says

      April 26, 2024 at 10:47 am

      Thanks for giving our recipe a try. The dry saute really makes a difference.

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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