I’m convinced that people who don’t like sautéed mushrooms just haven’t had them cooked like this. This is how to get crispy edges, earthy umami, and amazing texture from a mushroom. You’re gonna love them, really!
Sauté away for delicious veggies in minutes—sautéed spinach and sautéed bok choy will get you started.
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Master of Mushrooms
My husband has some pretty impressive kitchen skills up his sleeve. He was a chef for years after college. So I love it when he decides to throw down in the kitchen. Mushrooms never did much for me. I just felt kinda meh about them. Until I had his version.
The mushrooms soak up flavor like a sponge—so you can can go bold here. The butter and garlic are a must! But the absolute essential is patience. That’s the key to this mushroom technique. Allowing the moisture to cook out of the mushroom and off of the pan is the only way to get to the crispy edge on the other side.
Because life is too short for food that’s …meh. – Linds x
Are Sautéed Mushrooms Keto? Low Carb? Paleo? Gluten Free?
- Keto + low carb – Yes, sautéed mushrooms are keto. Mushrooms in general are a delicious keto vegetable, and adding butter increases the fat content.
- Paleo – The butter in these sautéed mushrooms is not paleo. For paleo mushrooms, consider substituting butter for ghee or coconut oil.
- Gluten free- These sautéed mushrooms are totally gluten free.
What’s the Best Type of Mushroom to Use?
- I usually opt for white mushrooms, but baby bellas or creminis will also do. You can use brown mushrooms, they have even more umami flavor.
- Look for fresh looking mushrooms. Avoid ones that look dry or slimy.
- Whole mushrooms are typically more fresh than sliced–we like to slice them ourselves.
How To Prepare Mushrooms for Cooking
There’s much debate as to how to clean mushrooms for cooking. You can rinse them, however definitely don’t soak them. Mushrooms are porous and will soak up water, which will give them a mushy texture when cooked. You can also brush them off with a damp paper towel.
Should You Wash Mushrooms Before Sautéing?
I like to brush them with a damp paper towel. You can also rinse them, then dry thoroughly. If you go this route, place them in a collander so the water can drip off of them rather than absorb.
How to Make The Best Sautéed Mushrooms
1. Add oil and mushrooms to pan.
2. Flip once golden on the first side.
3. Allow the other side to sear until golden. Add garlic and butter, and stir together as the butter melts.
4. Add herbs, stir, and remove from heat.
How to Serve Simple Sautéed Mushrooms
These make an amazing side dish, but are also great as an addition to whatever you’re throwing together for dinner. Think…
- On top of a burger with Swiss cheese.
- Over a grilled steak, chicken, or piece of fish.
- Twirled into pasta, or your favorite low carb substitute like zucchini noodles or butternut squash noodles.
- Over a slice of toast, with a smear of goat cheese or ricotta.
- Mixed into scrambled eggs, omelets, or egg muffins.
- As a salad or soup topper.
Can You Freeze Sautéed Mushrooms?
Sure can! And I love doing this whenever I happen to have leftovers–you can toss frozen mushrooms in the microwave for an easy to reheat side. Place them in a resealable baggie and remove as much air as possible before you freeze.
Recipe Variations
- Sauteéd mushrooms and onions – I love yellow onion for this–you’ll want to dice the onion and sauté it in oil until translucent, about 4-6 minutes. Then add your mushrooms.
- Doug (hubby) flair – Ready for this? He always adds garam marsala. We use this on top of steak or burgers. Yum!
- Asian flair – With sesame oil, soy sauce (instead of salt) and red pepper flakes. Check out my pan fried green beans for inspo.
- Parmesan – Finish your shrooms with a sprinkle of parm, like my parmesan roasted broccoli.
- More veggies – Sauté other veggies along with your mushrooms–think sautéed kale, sautéed green beans, or onions.
More Veggie Sides
Sautéed Mushrooms
Print Recipe Pin RecipeIngredients
- 1 tablespoon vegetable or avocado oil
- 16 ounces white sliced. You can also use baby bella or cremini
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic 2-4 cloves
- 2 teaspoons fresh thyme chopped
Instructions
- Grab a large pan. Add oil and heat over medium. Once the oil is shimmering, add mushrooms, salt, and pepper, and toss to coat. Spread mushrooms into a single layer (or as close as you can get), and cook for 3-4 minutes–you'll know they're done once they have a golden sear.
- Use a spatula or spoon to flip the mushrooms as best you can (you probably won't flip all of them, the goal is to sear each side). Cook on the second side for another 3 minutes, or until this side has browned.
- Reduce the heat of your pan a little, and add the butter and garlic. Toss to coat the mushrooms as the butter melts. Continue to cook until the mushrooms have softened to your liking–for us, this is about 3 more minutes. Stir in the garlic and saute until fragrant, about 30 seconds.
- Remove mushrooms from heat, and stir in the thyme. Serve warm and enjoy!
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