In this recipe, mushrooms are sautéed in butter on the stove for a quick and healthy side for steak, pizza, meatloaf and burgers or just to eat on their own.
Mushrooms are a delicious plant packed with vitamins and minerals. With so many different varieties and flavors in these little fungi, it’s not hard to see why they’re compatible with so many different types of dishes. From burgers to pasta to all manner of other foods, there’s little that can’t be improved by their addition.
Ingredients & Tools
In this recipe, the mushrooms are spiced up with the addition of onions, garlic, and fresh herbs–plus a little white wine.
- 3 cups button or cremini mushrooms (also known as baby bella because they are a less mature version of the portobello mushroom)
- 3 tablespoons butter
- 1 clove garlic, peeled, then lightly smashed & minced
- ½ cup onion, sliced
- ¼ cup dry white wine
- 1 sprig fresh thyme
- salt and pepper, to taste
You will also need some paper towel to clean the mushrooms and a frying pan.
How to Make Them
Here we will show you how to properly sauté mushrooms step by step. It takes about 8 minutes until they are tender and golden.
Step #1. Clean the Mushrooms
Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.
COOKING TIP: When cleaning the mushrooms, don’t use water; they will absorb it and lose flavor. It will also be harder to achieve crispy, golden mushrooms when sautéing a mushroom that’s absorbed water.
Step #2. Slice the Mushrooms
Cut the stem off first and then slice the rest of the mushroom. Repeat with all mushrooms.
Step #3. Sauté the Onions
Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.
Step #4. Reserve Onions
Transfer the garlic and onion to a bowl. Reserve.
Step #5. Add Mushrooms
Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
COOKING TIP: You want the heat to be high so that the liquid evaporates as it is released from the mushrooms, avoiding steaming them instead of browning them.
Step #6. Sauté the Mushrooms
Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.
Step #7. Season Mushrooms
Season the mushrooms with salt and pepper, to taste.
Step #8. Add Onions Back to Pan
Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.
Serve & Enjoy!
You’ve successfully completed our pro recipe for easy sautéed mushrooms. The end result – a plate full of deliciousness just waiting to be eaten. Don’t keep them waiting too long, as mushrooms are best enjoyed while hot.
Tweaks
- You can easily customize this recipe by using different mushrooms (try shiitake, oyster or portobello)
- use different or more herbs
- olive oil instead of butter
- and potentially hundreds of other ways.
Get creative, try something new, and don’t forget to save the leftovers.
Storage
- Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked.
- You can freeze sautéed mushrooms after cooking them for up to 3 months in a freezer bag.
Did you enjoy these sautéed mushrooms? Let me know in the comments and please share the recipe!
This recipe goes well with: Baked Brie
Sautéed Mushrooms Recipe
Ingredients
- 3 cups button mushrooms - or cremini
- 3 tablespoons butter
- 1 clove garlic - peeled, then lightly smashed and minced
- 1/2 cup onion - sliced
- 1/4 cup dry white wine
- 1 sprig fresh thyme - leaves removed
- salt and pepper - to taste
Instructions
- Clean the mushrooms by rubbing them with paper towel to eliminate any dirt. (When cleaning the mushrooms, don’t use water; they will absorb it and make them harder to brown.)3 cups button mushrooms
- Cut the stems off first and then slice the rest of the mushroom.
- Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.3 tablespoons butter, 1 clove garlic, 1/2 cup onion
- Transfer the garlic and onion to a bowl. Reserve.
- Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
- Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.
- Season the mushrooms with salt and pepper, to taste.
- Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.1/4 cup dry white wine, 1 sprig fresh thyme
- Serve & enjoy!
Equipment
Notes
- Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked.
- You can freeze sautéed mushrooms after cooking them for up to 3 months in a freezer bag.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking to further enhance your cooking skills? Check out…How to Make Chipotle Sauce