This garlic and butter sauté recipe is a quick and flavorful way to serve mushrooms. These sautéed mushrooms make a great side dish with any main course or topping for a steak. Learn how to make this simple sauté with this step-by-step and video recipe.
Why make these sauteed mushrooms?
Sautéing mushrooms is not just simple but also quick and easy. The prep time is 5 minutes, cook time is 10 minutes, so you have a side dish in a total time of just 15 minutes. Most of the ingredients are pantry staples. So you probably already have them in your pantry. These mushrooms taste delicious because they are moist and juicy with the flavor of garlic and butter. The best thing is, that sautéed mushrooms have that savory flavor that compliments any soups or main course. In fact, you can top these over bruschetta or crostini too.
Ingredients and substitutions
Step by step instructions for garlic butter sautéed mushrooms
In a large skillet (preferably cast-iron skillet) over medium-high heat, add the olive oil and garlic cloves. Saute for 30 seconds to infuse the oil. Then, add the mushrooms so they are in a single layer. Turn the heat to high and let the mushrooms sit for 2 minutes to get a nice color.Pro tip – Do not crowd the pan. If you crowd the pan, the mushrooms will simmer in their own juices.
Then, stir every 30 seconds keeping the heat on high. The mushrooms will continue to get some color and reduce in size.Pro tip – The high heat will prevent the excess sweating of the mushrooms keeping their juices in them. Next, sprinkle some kosher salt and black pepper. Add the thyme stalks and butter. Now, stir fry the mushroom on medium-high heat until all the butter has melted and the mushrooms are cooked. Finally, drizzle the lemon juice and remove it from heat. Transfer to a serving bowl.
Variations to sauteed mushrooms
Caramelized onions – Add Spanish red onions to the pan with the oil and garlic. Caramelize the onions then add the mushrooms and continue with the rest of the recipe. Balsamic mushrooms – Replace the lemon juice in the recipe with balsamic vinegar. Creamy mushrooms – Add 1/2 cup of 15% fresh cream to the mushrooms for the most wonderful creamy sauteed mushrooms recipe.
Tips for success
Pick the best-looking mushrooms. No bruising, smooth skin, and not wrinkled. If possible, choose similar size mushrooms so they cook evenly. I know easier said than done. Use medium-high heat and do not stir for the first two minutes. This will give us good color on the mushrooms. Then, stir often so all the excess moisture can evaporate. Season later rather than before, this is the only way to prevent overseasoning.
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Frequently asked questions
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