This easy Sauteed Mushrooms recipe has a handful of ingredients and lots of flavor! Tender white mushrooms are saute in garlic butter and finished with a splash of Balsamic vinegar. A quick and simple mushroom side dish sure to become a favorite!
If you love easy mushroom recipes take a look at my Grilled Portbello Mushrooms Caprese! They are absolutely delicious and can be made in an indoor grill pan during cold weather months!
The Best Sauteed Mushrooms
I am always looking for delicious and easy side dishes that compliment a variety of meals. This Sauteed Mushrooms recipe is one that delivers lots of flavor with very little effort.
Easy sauteed mushrooms add a “steak house” quality and flavor to a simple pan seared steak, lots of umami to oven baked pork chops and are a great addition to simple meals like this easy baked salmon recipe.
How To Shop For Mushrooms
- Try to stay away from packaged mushrooms. If possible, buy loose mushrooms so you can inspect each one to make sure they are fresh and in good condition.
- Mushroom caps should be intact and the stems attached.
- Mushrooms should not be shriveled, slimy or spongy.
- Although mushrooms have a peculiar and somewhat strong earthy scent, they should not smell fishy or sour.
- Stay away from mushrooms that have dark spots or discolored areas.
How To Store Mushrooms
- Pre-packaged mushrooms should be kept in their container. Just put the shrink wrapped package in the refrigerator as is.
- Loose mushrooms can be kept in a zip top bag in the refrigerator. Do not close the bag completely so they can get some air circulation.
- Keep in mind that mushrooms usually don’t last more than a week in the refrigerator. Sometimes, they get brown spots and become slimy even after a couple of days.
Should I Wash or Rinse Mushrooms with Water?
When I attended culinary school, we were told never to wash/rinse mushrooms with water. We were only allowed to clean mushrooms – one by one – with a damp paper towel. With this in mind, try catering a party for 500 people and you’ll see how mushrooms find their way off the menu fast!
For a while now, many culinary experts have agreed that rinsing mushrooms in cold water is OK. So what do I usually do? I quickly rinse mushrooms in cold water but NEVER soak them! After a quick rinse, I lay them over paper towels and try to pat dry them as much as possible. Drier mushrooms result in golden caramelized mushrooms.
Sauteed Mushrooms Recipe Ingredients
- Mushrooms, I used white button mushrooms. Cremini mushrooms also known as baby bellas or brown mushrooms can also be used.
- Olive Oil
- Butter (I use unsalted butter for cooking but if I don’t have any, salted butter is fine.)
- Fresh garlic
- Fresh Thyme
- Balsamic Vinegar
Tips For Sauteing Mushrooms
Sauteing is one of the easiest and best ways to cook mushrooms however, there are a few rules you should follow to guarantee the best, rich golden brown, firm and juicy mushrooms.
- Cook Mushrooms In a Hot Skillet: Mushrooms need to release some of their liquid so they can get slightly golden edges. For this, we saute mushrooms in a very hot skillet with oil and butter. You want the butter to be hot and foamy. By mixing the butter with the oil, we allow the butter to get hot without browning or burning. You can also use just olive oil but – butter and mushrooms are so delicious – doesn’t butter make everything taste better? Yes, the answer is yes!
- Don’t Crowd The Pan: Give the mushrooms enough room to cook without steaming.
- Don’t Add Salt Until The End: Do not add any salt to the mushrooms at the beginning of the cooking. Mushrooms are full of moisture, even though we are trying to draw out some of their liquid, we don’t want to draw their juices too quickly and end up with prune-like looking tasteless mushrooms.
- Don’t Add Liquids Until The End: Do not add any liquids at the beginning of the cooking. Let the mushrooms release some juices and start getting a bit golden and soft before adding other ingredients.
- Season The Mushrooms When They Have Become Tender: After the mushrooms are a bit soft and have slightly golden edges, I make space in the center of the skillet and add the garlic and thyme. I allow the garlic to cook for about a minute before mixing it with the mushrooms (see photo below).
- Salt and Liquids Should Be Added At The End: I add the balsamic vinegar at the end and give it a quick toss. Season with salt and ground black pepper and this mushroom side dish is done!
This tasty Sauteed Mushrooms recipe is perfect served as a side dish but it can also be served as an appetizer. Serve these garlic butter mushrooms with crostini or French bread as part of a cheese platter or charcuterie board. Top it with some freshly shaved Parmesan cheese for the most delectable vegetarian appetizer.
Caramelized mushrooms are also a great topping for soups, sandwiches and burgers (especially if you add some fried onions too) like in this Mushroom Swiss Burgers with caramelized onions.
Fried Mushrooms Recipe Tips
- Sauteed mushrooms can be frozen however, their texture changes when thawed. After thawing, It’s best to add them to other recipes, like pasta sauces and omelettes instead of having them as a side dish.
- If you don’t like garlic, you can skip it.
- If you don’t have balsamic vinegar to make this mushroom recipe, you can use red wine vinegar or low-sodium soy sauce.
Take A Look At These Mushroom Recipes:
- Creamy Chicken and Mushrooms
- Chicken Stroganoff
- Ground Beef Stroganoff
- Chicken A La King
- Beef Stew In Red Wine
- Pressure Cooker Mushroom Risotto
Sauteed Mushrooms Recipe with Balsamic Garlic Butter
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 pounds button mushrooms, cleaned, stems removed and cut in half
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt and ground black pepper to taste
- 2 teaspoons Balsamic vinegar
- Chopped Parsley for garnish (optional)
Instructions
- In a large skillet over medium-high heat, add the oil. When the oil is hot add the butter and melt swirling the skillet.
- Add the mushrooms to the skillet in a single layer and cook, stirring them a couple of times for about 4-5 minutes, or until the mushrooms start to become soft and slightly golden on the edges.
- Lower the heat to medium-low. Push the mushrooms towards the edges of the skillet, leaving a small empty area in the middle of the skillet to add the garlic. Add the garlic and fresh thyme and cook for about a minute or until fragrant. You don’t want to brown the garlic, just to cook it to get rid of the raw taste.
- Toss the mushrooms with the garlic and thyme and season with salt and ground black pepper to taste. Saute for about 2 minutes then add the Balsamic Vinegar. Cook tossing a few times for about 2 minutes. Check for seasoning and serve.
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