Sautéed mushrooms cooked in garlic butter until golden brown. Serve with steak, chicken, on burgers, or as a simple holiday side dish.
These sautéed mushrooms are rich with garlic-butter flavor and pair perfectly with steak, chicken, or burgers. They also work wonderfully as a holiday side for Thanksgiving or Christmas.
The key is a two-step cooking method that prevents sogginess and concentrates the mushrooms’ natural umami, giving them a meaty texture and deep, caramelized flavor.
You’ll get perfectly caramelized, golden-brown mushrooms like the ones from a steakhouse. This recipe is quick — ready in about 15 minutes — and tends to disappear fast at the table.
Why this recipe works
- Twice-sautéed mushrooms – The initial dry sauté releases excess moisture so the mushrooms won’t be soggy. A second sauté with butter and aromatics creates a concentrated, caramelized result.
- Low carb and adaptable – Easily made dairy-free or vegan by swapping butter for oil or plant-based butter.
- Meaty texture – Evaporating the released liquid concentrates flavor and yields a firm, meaty bite.
- Make ahead – These reheat well and can be prepared a day in advance, then warmed in a pan or microwave.
Ingredients you’ll need
- Mushrooms – Any variety works; baby portobello (crimini) are used here.
- Flavorings – Optional additions include Worcestershire, soy sauce, balsamic vinegar, or white wine for extra depth.
How to make sautéed mushrooms
- Wash and prep the mushrooms. Light rinsing is fine; avoid soaking. Cut large mushrooms in half so pieces are similar in size.
- Dry sauté the mushrooms. Heat a pan over medium-high and add only the mushrooms in a single layer. Stir occasionally. After 3–4 minutes they will release liquid.
- Remove or reduce the liquid. Drain the released liquid or continue cooking until it evaporates. This concentrates the mushroom flavor and prevents sogginess.
- Second sauté. Add oil, butter, minced garlic, and any optional flavoring. Sauté until the mushrooms turn golden brown, about 3–4 minutes.
- Finish and serve. Season with salt and pepper, garnish with chopped parsley, and serve immediately.
Substitutions and Variations
- Add vegetables like onions, spinach, or peppers during the second sauté for more color and flavor.
- For heat, sprinkle in chili flakes.
- To make it vegan, substitute the butter with plant-based butter, coconut oil, or your preferred cooking oil.
- Try different flavorings: Worcestershire, soy sauce, balsamic vinegar, or white wine all complement the mushrooms.
Expert tips and tricks
- If pressed for time, drain the liquid instead of reducing it. Save the mushroom broth for soups or stews.
- Make sure the pan is dry before adding butter and garlic; any remaining liquid will prevent browning.
- For a deep sear, place mushrooms cut-side down and leave them undisturbed for a few minutes before stirring.
Frequently Asked Questions
Yes. A quick rinse is fine because you’ll be reducing or draining any absorbed liquid. Avoid soaking; alternatively, wipe them with a damp cloth if preferred.
Dry saute them first to release moisture, drain or reduce that liquid, then sauté again with butter and aromatics. This prevents sogginess and yields a caramelized result.
Dry sautéing means cooking mushrooms in a hot pan without oil, butter, or water so they release their own moisture and concentrate flavor.
The first cook removes excess liquid; the second sears and flavors the mushrooms, producing a concentrated umami taste and a firm texture without sogginess.
Serve with the following:
- Asian Chimichurri Steak
- Grilled Pork Chops
- String Bean Chicken Breast
- Korean Short Ribs
- Chicken Pot Pie
- Stuffed Cabbage Rolls
More mushroom recipes to try:
- Korean Shiitake Mushroom Side Dish
- Panda Express Mushroom Chicken Copycat
Sauteed Mushrooms with Garlic Butter
Rate
Ingredients
- 2 lb mushrooms – use any variety; cut big ones in half
- 2 Tablespoons butter
- 1 Tablespoon avocado oil
- 3 cloves garlic – minced
- chopped parsley or other herbs – for garnish
- salt and pepper – to taste
Optional Flavoring (Choose ONE):
- 1½ Tablespoons Worcestershire sauce
- 1½ Tablespoons balsamic vinegar
- 1½ Tablespoons soy sauce
- 1½ Tablespoons white wine
Instructions
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Wash and prep the mushrooms. Cut any large mushrooms in half so that pieces are a similar size.
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Heat a pan over medium-high and add only the mushrooms in a single layer. Stir occasionally and wait for them to release liquid, about 3–4 minutes. Drain or continue cooking until the liquid evaporates to concentrate flavor.
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Add oil, butter, garlic, and your chosen flavoring (Worcestershire, soy sauce, balsamic vinegar, or white wine). Sauté until golden brown, about 3–4 minutes.
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Turn off the heat, season with salt and pepper, garnish with chopped parsley, and serve.
Notes
- Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Reheating – Rewarm in the microwave for 30 seconds at a time or briefly in a hot pan until heated through.
- Dry sauté means cooking without added oil, butter, or water so the ingredient releases its own liquid; this is essential for good browning.
- Mushroom variety – Any type works: crimini, button, oyster, chanterelles, porcini, or shiitake are all excellent choices.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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