Mushrooms…you either love them or you absolutely don’t love them, but these simple dishes will make your mouth water sautéed mushrooms will make lovers out of everyone! They are earthy and meaty with the most sublime rich flavor.
All my life I’ve heard my mom drool over mushrooms. Well, if you’re a picky eater, can you guess what is one of the easiest things to hate? You got it, mushrooms. But she was in love, stuffed mushrooms, sautéed mushrooms, caramelized mushrooms…the list probably goes on, but as a mom to a teen, I’m too exhausted to think about it.
I’m older now, maybe wiser, and mushrooms are entering my life. These juicy sautéed mushrooms are amazing garnishserved over steak, or better yet, slather them on a burger with caramelized onions and melty cheese!!
Key to the best sautéed mushrooms
the best sautéed mushrooms have a few special ingredients that bring out the flavor umami Taste:
- White wine – I know it’s a sin for many, but we use cooking wine. See our tip below…
- Worcestershire – that big time enhances that earthy, rich flavor
- butter – the ultimate caramelization maker, the fat meeting the heat makes for delicious mushrooms
What ingredients are needed for sautéed mushrooms?
The list of ingredients is not long and fresh ingredients give you the best taste. Here’s your grocery shopping list:
- Baby Bella Mushrooms – these are our favorite mushrooms for frying, but feel free to use whichever ones you like best
- Olive oil and butter – the combination of both fats gives the best flavor and is the frying dream team
- Thyme – Flavors
- Oregano – fresh is best
- White wine – depth of taste
- Soy Sauce – Flavor, helps caramelize
- Worcestershire Sauce – enhances the umami flavor
- Lemon Juice – bright, fresh taste
- Kosher salt – because you always need salt
- Freshly ground pepper – taste
The measurements for each ingredient are listed in the recipe card below.
How to sweat mushrooms
This is such a thing light side dish and it only takes a few minutes to make. Here are the basic steps:
- Clean the mushrooms (see section below).
- Chop the herbs and set aside.
- Heat olive oil and butter in a pan over medium heat. Add the mushrooms and stir often.
- TOP: Do not overfill the pan or the mushrooms will simmer and not caramelize.
- Add the chopped herbs and all remaining ingredients. Stir occasionally until most of the liquid has evaporated. The mushrooms will begin to brown and caramelize.
- TOP: Do not stir too often. You want the mushrooms to sit and form a good crust.
- Turn off the heat and add the lemon juice. Season with salt.
See the recipe card at the end of this post for instructions on how to sauté mushrooms.
What to use instead of white wine
Finding a substitute for white wine is a lot easier than you think. Some options are chicken broth, white grape juice (diluted), or apple juice (diluted). They can all be exchanged 1:1 for the wine.
Cooking White Wine – has a higher sodium content, which means you should use a little less than if you were using regular white wine. Conversely, I will always use white wine for cooking in my recipes, so you’re ok to add a bit of regular wine. I’m not talking about a teaspoon or a tablespoon, I just mean a hair more or a hair less.
What are the best mushrooms?
We prefer to use babe bella (also called Cremini) mushrooms. They are easy to find and usually inexpensive. You can also use white button mushrooms, but they don’t have as much flavor.
Other options include chopping portobello mushrooms into bite-sized pieces, or using a combination of multiple mushroom types. Shiitake and oyster mushrooms are also fantastic.
Can dried herbs be used instead of fresh?
You know I want to say no because the difference in taste is like night and day. I recommend using it fresh herbs.
If you must use dried herbs then the 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 absorb water. You don’t want to add extra moisture.
How to serve sautéed mushrooms
This recipe makes a great standalone side dish. Serve as an accompaniment to roast chicken or smoked breast.
They’re also delicious on a burger or a steak, mixed with some pasta, soup or casserole, or in a pizza, quesadilla or omelet. Gosh, I could eat them in almost anything. They are also delicious as a topping for mashed potatoes or rice.
Those golden ones sautéed mushrooms are tender and juicy with a strong, delicious umami flavor that can be ready in under 15 minutes. It’s an easy side dish that can upgrade any meal!
More Mushroom Recipes You’ll Love:
Sauteed mushrooms for mom
- 16 ounces Baby Bella Mushrooms cut
- 1 1/2 tablespoon olive oil
- 1 1/2 tablespoon butter
- 3 tablespoon thyme leaves hacked (see note)
- 3 tablespoon oregano chopped
- 2 tablespoon White wine
- 1 tablespoon soy sauce
- 1 teaspoon Worcester sauce
- 1 tablespoon lemon juice fresh
- 1/2 teaspoon Kosher salt
- Freshly ground pepper
Be sure to wipe mushrooms with a dry paper towel to clean them.
Chop 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 they are shimmering and cook for 2 minutes, stirring frequently to allow the liquids to cook out.
Add wine, soy sauce, Worcestershire sauce, herbs, and kosher salt and pepper and cook 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked and the mushrooms are tender and beginning to lightly brown and caramelize.
Turn off the heat and add lemon juice and stir to combine. Season with a pinch of salt if needed.
Thyme leaves must be removed from the stem. Squeeze one end and pull your two fingers of your other hand in the opposite direction of the leaves to pull them all off the stem.
Sauteed mushrooms for mom
Amount Per Serving (1 cup)
Calories from fat 63
% Daily Value*
Saturated Fat 2g13%
trans fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
sugar 2 gr2%
Vitamin A 297 IU6%
vitamin C 7mg8th%
*Percent Daily Values are based on a 2000 calorie diet.
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