Sautéed mushrooms are a simple savory side dish that can elevate everything from steak to pasta, and mastering them is easier than you think. This recipe will teach you how to cook mushrooms perfectly every time, so your sautéed mushrooms are beautifully browned and deeply flavorful.
Why You'll Love this Recipe
These sautéed mushrooms are rich and buttery. Packed with deep savory flavor, they create an easy upgrade to almost any meal. If you've ever wondered how to cook mushrooms so they brown perfectly, without soggy slimy results, this simple method is what you need.
Ingredients
For this recipe, you only need these three ingredients:
- 4 tablespoons unsalted butter
- 16 oz sliced mushrooms (I use baby bella, but white button mushrooms work too)
- ½ teaspoon kosher salt
You can adjust the salt level to your taste, or even use other seasonings of your choice.
How to Cook Mushrooms in a Skillet
The method to cook mushrooms so they are perfectly browned is simple. Follow these easy steps:
- Melt butter in a large skillet.
- Add half of the mushrooms, toss to coat with butter and spread into single layer.
- Cook without stirring for 5 minutes. Toss, cook another 2 to 3 minutes.
- Toss once more, and cook another 2 to 3 minutes without stirring.
- Remove from the skillet and repeat with the rest of the mushrooms.
The trick is to not disturb the mushrooms while they are cooking. Do not constantly stir!
Helpful Tips
- Do not overcrowd the pan. Cooking in batches is the key to proper browning.
- Let the mushrooms sit undisturbed while cooking. This is essential to developing a deep flavor.
- Both cast iron and stainless steel skillets work well for this recipe.
- Baby bella mushrooms are especially flavorful, but white button mushrooms can be substituted.
Storage and Leftovers
Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, or a quick cook in the microwave. Can also be added cold to salads, pastas, and omelettes.
Frequently Asked Questions
What can I serve sautéed mushrooms with?
They're great as a side dish to almost any meal. Or spoon over steak, burgers, or chicken. You can also add them into other main dishes like my favorite Chicken Pesto Pasta or use as a pizza topping.
Can I make a larger batch?
Absolutely! If using more mushrooms, increase the butter and salt slightly, and cook in 3 to 4 batches.
Can I use a different type of mushroom?
Yes, while my favorite are baby bellas because I can get a large container at Sam's Club, you can also substitute with white button, cremini, or portabello.
Loved This Recipe?
Leave a rating or comment below—we’d love to hear your thoughts!
Photos by Lindsay Evers Photography
Recipe Card
Sautéed Mushrooms
Ingredients
- 4 tablespoons unsalted butter
- 16 oz washed and sliced baby bella mushrooms
- ½ teaspoon kosher salt more or less to taste
Instructions
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
- Add half of the mushrooms to the skillet and toss to coat with the melted butter. Spread the mushrooms into a single layer and sprinkle evenly with ¼ teaspoon salt.
- Cook the mushrooms without stirring, for 5 minutes. Toss and spread into a single layer again, cook an additional 2 to 3 minutes without stirring.
- Toss once more and then spread into a single layer. Cook 2 to 3 minutes more, without stirring..
- Remove from the skillet and repeat with the other half of butter, salt and mushrooms.
- Serve immediately, or use in another recipe.
Notes
- I use Sam’s Club 24 oz baby bella mushrooms so I can have extras later to snack on, or to mix in pasta dishes, or omelettes, serve as a side dish, etc. (Just up the amount of salt and butter and cook in 3 to 4 batches)
- Can use white button mushrooms, cremini, or portabello.
- Use these mushrooms in our chicken pesto pasta, philly cheesesteak, pizza topping, omelets, over steak, burgers and chicken.
- This recipe is successful using either a cast iron skillet or stainless steel skillet. Nonstick should work, too, but have not tested.
Nutrition
