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Sauteed mushrooms in butter are the simple side you’ll want to make with just about everything! Buttery sauteed garlic mushrooms have plenty of umami and garlicky flavor.
And even if you’ve done it before, I think you’re going to love my method – let me show you how to saute mushrooms for maximum flavor and perfect texture. This post is loaded with tips to make them perfect every time!
Don’t worry, it’s not hard or time consuming at all – this sauteed mushroom recipe with butter and garlic is ready in just 20 minutes.
Sauteed Mushrooms Ingredients
This butter fried mushroom recipe has basic flavors, but they come together in a fancy and flavorful way:
- Mushrooms – Obviously! You can choose variety here, cremini, shiitake, portobello, and oyster are all good options.
- Olive oil – Start the sauteed mushroom recipe with olive oil, then we’ll finish with butter.
- Butter – This is what gives the sauteed mushrooms in butter such great flavor.
- Garlic – Recipe calls for 2 cloves, but feel free to adjust to your own tastes.
- Chicken broth – This helps cook the mushrooms down while also giving them incredible flavor.
The Best Mushrooms For Sauteing
I think using a combination of mushrooms is ideal, but you can saute any kind of mushrooms you like!
My favorites are cremini and shiitake (both used in this sauteed mushroom recipe), but portobello, button, or oyster mushrooms are also delicious to saute.
Should You Wash Mushrooms Before Sauteing?
Whether to wash mushrooms before cooking can be a heated debate.
Many chefs say to only wipe mushrooms with a towel or dust them off with a brush, but to avoid getting them actually wet, which they say can dilute the flavor. Others say it’s no big deal – you can go ahead and get mushrooms as wet as you like. Some take a middle-of-the-road approach that says you can rinse mushrooms quickly under running water, but don’t submerge them.
So, who is right? Huffpost did some research on this and found that according to science, the warning not to wash mushrooms is a myth. They explained that even submerging mushrooms actually absorbs very little water, and the flavor comes from an amino acid within the cell – it can’t be washed away.
Just be sure to dry them very well if you wash your mushrooms, so that they can brown. However, if you still prefer to wipe your mushrooms instead of washing, this sauteed mushroom recipe works just fine no matter how you clean them.
How To Saute Mushrooms
There are a few different methods for how to cook sauteed mushrooms. And let’s face it, they are delicious no matter what.
But, I’ve tested several methods and settled on this being the best way to saute mushrooms:
- Clean the mushrooms. You can wipe them or rinse them – see the section above about this!
- Saute mushrooms in 2 batches. Heat olive oil in a large skillet until it shimmers. Add only half of the mushrooms to the pan first, in a single layer about like this:
Let them cook for a while without moving, then flip them over and brown the other side. Once they are browned, push the cooked mushrooms to the edges of the pan, and add the second half of mushrooms in a single layer in the center, like this:
Repeat cooking on each side without too much movement.
TIP: We’re cooking the mushrooms in two batches so that they can properly brown.
They look like this when this step is done:
- Add garlic butter. Season with salt and pepper to taste. Push the mushrooms to the side of the pan to make a well. Melt some butter in there, then add garlic. (This imparts garlic flavor into the butter as well.) Once it gets fragrant and a little browned, stir together with mushrooms. Heat until the butter is absorbed.
TIP: We’re adding the butter to the sauteed garlic mushrooms in this later step, because it would burn if we added it in the beginning.
- Deglaze the pan. This step is optional, but I highly recommend it! Add broth to the pan and use a wooden spoon to scrape the bottom of the pan. Increase heat to bring to a simmer, and continue to simmer until the liquid sizzles away.
How Long Does It Take To Saute Mushrooms?
This entire sauteed mushroom recipe comes together in just 20 minutes!
The part where you actually saute the mushrooms only takes about 4-5 minutes per side, but it adds up to 20 minutes when you factor in 2 batches, adding the garlic, and deglazing the pan.
Tips For The Best Sauteed Mushrooms
The process above outlines the best way to saute mushrooms, but these tips will explain the keys to each step that makes them so good:
Slice the mushrooms, but not too thinly.
Slicing the mushrooms gives them more surface area to brown and caramelize, but you don’t want them too thin. About 1/4 to 1/2 inch thick is perfect.
They will shrink as they cook, so you want to give them room to do that without shriveling into nothing.
Use a large, heavy bottom pan like this.
Heavy pans retain heat better, so the sauteed mushrooms brown better. And, a large pan gives the mushrooms more room for the liquid to evaporate.
Heat the oil and pan before adding mushrooms.
The oil should shimmer and slide around the pan easily when tilted. This ensures that the mushrooms will sizzle and any moisture will evaporate from the beginning.
Fairly high heat is important.
You don’t want to burn the mushrooms, but heat needs to be high enough for the water released by the mushrooms to simmer away quickly.
If the heat is not high enough, your sauteed mushrooms will steam instead of browning. Err on the side of higher heat by beginning with medium-high, and you can decrease it if they start to brown too much.
Be aware that different mushrooms have different moisture levels.
White mushrooms have more water than wild ones, so will release more and take longer to saute.
Saute mushrooms in a single layer.
If your mushrooms crowd the pan, adding them to the pan at once will increase the chances that they release a lot of moisture, steam, and don’t brown. If you have too many to fit in a single layer, cook them in batches – this is why we do that in this garlic butter mushrooms recipe.
Don’t stir too much.
Stirring the sauteed mushrooms too often prevents browning. Leave them be for a few minutes and flip only after the bottom is browned, then do the same on the other side.
Add aromatics at the right time.
If you are making sauteed mushrooms with onions, the onions can cook alongside the mushrooms, since it’s hard to overcook them (who doesn’t like caramelized onions?!). Shallots are best added halfway through cooking, to avoid burning them.
Minced garlic burns very quickly and is best added at the very end. I like to make a well in the center to make sure the garlic is in contact with the pan, then stir it in once the aroma develops.
Add herbs at the right time.
Sauteed mushrooms with fresh herbs are delicious! I made this a simple sauteed mushroom recipe and just sprinkled on parsley at the end, but you can easily add various herbs during or after cooking:
- Heartier herbs like rosemary or thyme, or most dried herbs, can saute with the mushrooms for a few minutes toward the end if you like.
- Delicate herbs such as parsley are best added after removing from heat.
Add seasonings, especially salt, at the end.
Salting the mushrooms before sauteing will cause them to release even more moisture, even more quickly, which again will steam them instead of browning. Let them cook down first, then add salt and any other seasonings to taste just a couple of minutes before they are done.
Add butter at the end.
Butter adds delicious flavor to mushrooms, but burns easily. And, mixing butter with olive oil does not actually reduce its smoke point. Instead, saute mushrooms in olive oil and add butter toward the end for flavor.
Deglaze the pan if you like.
This is not required, but for even more flavor, add a few tablespoons of broth to the pan after the mushrooms are done cooking, and scrape the pan with a wooden spoon. Then, let the sauteed mushrooms simmer until all the liquid absorbs or evaporates away.
Calories in Sauteed Mushrooms
Calories in sauteed mushrooms will depend on the recipe, since the amount of fat used can vary. For this one, we use a generous amount of olive oil and butter for maximum flavor.
Each half cup serving of these sauteed garlic mushrooms has 141 calories. Makes a great side dish for just about any meal.
How Many Carbs In Mushrooms Sauteed In Butter?
Each half cup serving of sauteed mushrooms in butter has just 3 grams net carbs.
How To Store Sauteed Mushrooms In Butter
Store these butter sauteed mushrooms in the fridge for 3-5 days. Reheat in the microwave or a hot skillet until heated through.
TIP: If they are dry when reheating, you can add a little extra oil or sizzle away a bit of broth with them.
Can You Freeze Sauteed Garlic Mushrooms?
Yes, you can freeze this sauteed mushroom recipe for up to 9 months.
However, they end up firmer after you thaw and reheat them, and the texture will be a bit different. For this reason, frozen sauteed mushrooms are best used in recipes rather than on their own. Try adding them to a frittata, on top of keto pizza, or in a stir fry.
What To Serve With Easy Sauteed Mushrooms
- Rosemary Garlic Pork Tenderloin – Worried that garlic pork and sauteed garlic mushrooms is too much garlic? Never!
- Lemon Baked Cod – These delicious sauteed mushrooms are an umami side to lemon cod.
- Crispy Baked Chicken Legs – Saute these butter sauteed mushrooms while the chicken legs are in the oven.
- Crock-pot Whole Chicken – The best sauteed mushroom recipe with healthy comfort food, in the form of a whole cooked chicken.
Tools To Make The Best Sauteed Mushrooms:
Click the links below to see the items used to make this recipe.
- Heavy-Bottom Skillet – Use a large skillet for these butter sauteed mushrooms so the mushrooms have more surface area with the pan. I love that this set has 2 large sizes, plus it has a good weight to it that will retain heat well.
- Serving Platter – Let your sauteed garlic mushrooms shine with these simple porcelain platters.
Easy Sauteed Mushrooms Recipe in Garlic Butter:
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Sauteed Mushrooms Recipe in Garlic Butter
The BEST sauteed mushroom recipe! Garlic sauteed mushrooms in butter need just 5 ingredients + 20 minutes. Learn how to saute mushrooms with a few key tips, and you'll want to do it this way every time!
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
Season the mushrooms with salt and pepper, to taste, and stir.
Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.
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Serving size: 1/2 cup
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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