Mushrooms…you either love them or you absolutely do not, but these easy mouth watering sauteed mushrooms will make lovers out of everyone! They are earthy and meaty with the most sublime rich flavor.
My whole life I’ve heard my mom salivating over mushrooms. Now if you’re a picky eater can you guess what’s one of the easiest things to hate? You got it, mushrooms. But she’s been in love, stuffed mushrooms, sauteed mushrooms, caramelized mushrooms… the list probably goes on but as a mother of a teenager I’m too exhausted to think.
I am older now, maybe wiser, and mushrooms are entering my life. These juicy sauteed mushrooms are a fantastic side dish, served over steak, or even better, slap them on a burger with caramelized onions and melty cheese!!
Keys to the Best Sauteed Mushrooms
The best sauteed mushrooms have a few special ingredients that bring out the savory umami flavor:
- white wine – I know it’s a sin to many, but we use cooking wine. See our tip below…
- worcestershire – this big time enhances that earthy, rich flavor
- butter – the ultimate caramelization maker, the fat hitting the heat will make for mouthwatering mushrooms
What Ingredients are Needed for Sauteed Mushrooms?
The ingredients list isn’t long, and having fresh ingredients will give you the best flavor. Here is your grocery shopping list:
- Baby Bella Mushrooms – these are our favorite mushrooms for sauteing but you could use whichever ones you like best
- Olive Oil and Butter – combination of both fats gives the best flavor and is the sauteing dream team
- Thyme – aromatics
- Oregano – fresh is best
- White Wine – depth of flavor
- Soy Sauce – flavor, helps caramelize
- Worcestershire Sauce – enhances umami flavor
- Lemon Juice – bright fresh pop of flavor
- Kosher Salt – because you always need salt
- Fresh Ground Pepper – flavor
The measurements for each ingredients are listed in the recipe card down below.
How to Saute Mushrooms
This is such an easy side dish and it only takes minutes to make. Here are the basic steps:
- Clean the mushrooms (see section below).
- Chop the herbs and set aside.
- Heat the olive oil and butter in a skillet over medium high heat. Add the mushrooms and stir often.
- TIP: Don’t overcrowd the pan or the mushrooms will simmer and not caramelize.
- Add the chopped herbs and all the remaining ingredients. Stir only occasionally until most of the liquid cooks out. The mushrooms will begin to brown and caramelize.
- TIP: Don’t stir too often. You want the mushrooms to sit and form a good crust.
- Turn off the heat and add the lemon juice. Season to taste with salt.
What to Use Instead of White Wine
A white wine substitute is a lot easier to find than you think. A few options are chicken broth, white grape juice (diluted) or apple juice (diluted). They can all be substituted 1:1 for the wine.
Cooking White Wine – has a higher sodium content which means that you’ll want to use a smidgen less that if you were using regular white wine. Vice versa, in my recipes, I’ll be using cooking white wine always so you’ll be ok to add a smidgen more regular wine. I’m not talking a teaspoon or tablespoon I mean just a hair more or a hair less.
What are the Best Mushrooms to Use?
We prefer to use baby bella (also called cremini) mushrooms. They are easy to find and reasonably priced usually. You can also use white button mushrooms, but they don’t have as much flavor.
Other options include chopping up portobello mushrooms into bite size pieces or using a combination of several types of mushrooms. Shiitake and oyster mushrooms are also fantastic.
Can Dry Herbs Be Used Instead of Fresh?
You know I want to say no because the difference in flavor is like night and day. I highly recommend using fresh herbs.
If you have to use dried herbs, then then ratio is 1 tablespoon fresh = 1 teaspoon dried.
How to Clean Mushrooms
Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture.
How to Serve Sauteed Mushrooms
They are also delicious on top of a burger or a steak, mixed in some pasta, soup, or casserole, or in a pizza, quesadilla or omelette. My goodness, I could eat them in almost anything. They are also delicious as topping for mashed potatoes or rice.
These golden sauteed mushrooms are tender and juicy with a bold scrumptious umami flavor that can be ready in less than 15 minutes. It’s a simple side dish that can elevate any meal!
More Mushroom Recipes You’ll Love:
- Italian Sauteed Mushrooms
- Porterhouse Steak with Mushrooms
- Chicken Strogranoff
- Ground Beef and Rice Casserole
- Ground Beef Strogranoff
- Pork Chops
Sauteed Mushrooms for Mom
- 16 ounces Baby Bella Mushrooms, sliced
- 1 1/2 Tablespoons Olive Oil
- 1 1/2 Tablespoons Butter
- 3 Tablespoons Thyme leaves, chopped (see note)
- 3 Tablespoons Oregano, chopped
- 2 Tablespoons White Wine
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Worcestershire Sauce
- 1 Tablespoon Lemon Juice, fresh
- 1/2 teaspoons Kosher Salt
- Fresh Ground Pepper
- Be sure to wipe mushrooms with a dry paper towel to clean them.
- Chop the fresh thyme and oregano and set aside.
- In a stainless steel or cast iron skillet, heat the butter and olive oil over medium high heat. Add the mushrooms once shimmering and cook for 2 minutes, stirring often to help the liquids cook out.
- Add in the wine, soy sauce, worcestershire sauce, herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender and beginning to brown and caramelize slightly.
- Turn off the heat and add lemon juice and stir to combine. Season with pinches of salt as necessary.
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