Sauteed mushrooms cooked in garlic butter until golden brown. Serve with steak, chicken, on burgers, or as a simple holiday side.
These sauteed mushrooms are rich with garlic-butter flavor and pair perfectly with steak, chicken, or burgers. They also make an easy, impressive side for holiday meals.
The method uses a twice-cooked approach to prevent sogginess: first you let the mushrooms release moisture, then you finish them in butter and oil to achieve a concentrated umami flavor and a meaty texture with golden brown caramelization.
Expect perfectly caramelized, golden-brown mushrooms similar to steakhouse sides. This recipe comes together quickly—about 15 minutes from start to finish.
Why this recipe works
- Twice sauteed: The first saute releases excess liquid so mushrooms won’t be soggy. The second saute concentrates flavor and creates golden brown caramelization.
- Low carb & adaptable: Naturally low in carbs and easy to make vegan or dairy-free by replacing butter with oil or plant-based butter.
- Meaty texture: Evaporating the liquid intensifies the mushrooms’ natural umami and gives them a satisfying, meaty bite.
- Make ahead: Cook a day ahead and gently reheat in a pan or microwave.
Ingredients you’ll need
- Mushrooms: Any variety works—baby portobello (crimini) or button mushrooms are great. Cut larger mushrooms in half.
- Flavorings: Optional additions include Worcestershire, soy sauce, balsamic vinegar, or white wine to deepen the flavor.
How to make sauteed mushrooms
- Wash and prep: Rinse mushrooms briefly if needed and trim stems. Cut large mushrooms in half so pieces are similar in size.
- Dry saute: Heat a pan over medium-high and add only the mushrooms in a single layer. Stir occasionally; they will release liquid after about 3–4 minutes.
- Remove or reduce liquid: Drain the released liquid or continue cooking until it evaporates. This concentrates flavor and prevents sogginess.
- Second saute: Add oil, butter, minced garlic, and any optional flavoring. Continue cooking until mushrooms are golden brown, another 3–4 minutes.
- Finish and serve: Turn off the heat, season with salt and pepper, garnish with chopped parsley, and serve immediately.
Substitutions and variations
- Add vegetables such as onions, spinach, or peppers in the second saute.
- Make it spicy with a pinch of red pepper flakes.
- To make it vegan, substitute butter with plant-based butter, coconut oil, or a neutral cooking oil.
- Try one of the optional flavorings—Worcestershire, soy sauce, balsamic vinegar, or white wine—for a different taste profile.
Expert tips and tricks
- If short on time, drain the excess liquid instead of reducing it; save the mushroom broth for soups or stews.
- Ensure the pan is dry before adding butter and garlic—any remaining liquid will prevent a good sear.
- For a deeper sear, place cut sides down and leave mushrooms undisturbed for a few minutes before stirring.
Frequently Asked Questions
Yes. A quick rinse is fine—avoid soaking. If you prefer, wipe dirt away with a damp paper towel.
Use the twice-cooked method: dry saute first to release moisture and drain or reduce it, then saute again with butter and oil to brown the mushrooms.
Dry saute means cooking in a hot pan without oil, butter, or water so the ingredient releases its own moisture and concentrates flavor.
The first cook removes excess liquid; the second sear adds color and flavor, resulting in concentrated umami and a meaty texture without sogginess.
Serve with the following:
- Steak, pork chops, or roasted chicken — these mushrooms are a natural complement to grilled and roasted proteins.
- Try them as a topping for burgers, mashed potatoes, or pasta.
More mushroom recipes to try:
- Korean-style shiitake or other sauteed mushroom sides make a great alternative or accompaniment.
Sauteed Mushrooms with Garlic Butter
Ingredients
- 2 lb mushrooms* – use any variety; cut big ones in half
- 2 Tablespoons butter
- 1 Tablespoon avocado oil (or any neutral 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 large mushrooms in half so pieces are similar in size.
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Heat a pan over medium-high and add the mushrooms in a single layer. Stir occasionally. After 3–4 minutes they will release liquid.Drain the liquid or continue cooking until it evaporates. This concentrates the mushroom flavor and prevents sogginess.
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Once the pan is dry, add the oil, butter, garlic, and any optional flavoring. Saute until mushrooms are 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 immediately.
Notes
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or in a pan until warmed through.
- Dry saute: Means cooking in a pan without oil, butter, or water so the ingredient releases its own moisture—perfect for mushrooms.
- Mushroom variety: Any variety works: crimini (baby portobello), button, oyster, chanterelle, porcini, or shiitake are all good choices.
Nutrition
Nutrition information is an approximation.
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