Easy Sauteed Mushrooms with Garlic Butter (2024)

Sauteed mushrooms cooked in garlic butter until golden brown! Serve with steak, chicken, on burgers, or serve as an easy holiday side dish!

These sauteed mushrooms are full of garlic butter flavor and is perfect when served with steak and onions or as a holiday side during Thanksgiving or Christmas!

This simple and easy method of twice cooking the mushrooms is the best way to cook mushrooms because it guarantees that they're not soggy, but rather have a delicious meaty texture and a savory, concentrated umami flavor.

You'll end up with perfect, caramelized, golden brown, sauteed mushrooms that are just like the ones you get at the steakhouse! I make this every time we have steak and it's gone in no time!

Best of all, it's ready in only 15 minutes!

Why this recipe works

• Twice sauteed mushrooms - The first saute drains excess liquid from the mushrooms so they don't get soggy. The second saute concentrates their flavors and gives it that golden brown caramelization that makes these irresistible and delicious!
• Low carb and keto friendly - this can easily be adapted to be dairy free and vegan! Simply replace the butter with more cooking oil or add plant based butter or coconut oil.
• Meaty texture - drawing out and concentrating the liquid from the mushrooms give it a meaty texture that's opposite of being soggy.
• Make ahead - you can make this a day in advance and reheat in the pan or in the microwave.

Ingredients you'll need

• Mushrooms - any variety works. I used baby portobello or crimini mushrooms.
• Flavorings - Worcestershire, soy sauce, balsamic vinegar, or cooking wine are all great flavors to add.

How to make sauteed mushrooms

1. Wash and prep your mushrooms. It's okay to wash mushrooms with water as we'll be reducing or draining any liquid that's been absorbed.
2. Cut any large mushrooms in half and leave the others whole. Mushrooms can shrink quite a bit when cooked so I like to leave them on the larger size.
3. Dry saute the mushrooms - Heat a pan over medium high heat and add just the mushrooms to the pan. Stir occasionally. They will start to release liquid after 3 to 4 minutes.
4. Either drain the liquid or reduce it until the pan is dry. Evaporating the liquid will give you a concentrated umami flavor that's full of mushroom flavor.
5. Second saute - Add the oil, butter, garlic, and any other flavoring. Saute the mushrooms until they get golden brown.
6. Serve - Garnish with chopped parsley and serve immediately.

Substitutions and Variations

• Add more vegetables like onions, spinach, or peppers when sauteing the mushrooms with the butter and garlic.
• Make it spicy - add a pinch of chili pepper flakes for a bit of heat.
• To make it vegan, replace the butter with plant based butter, coconut oil, or substitute with cooking oil.
• Flavorings - some options are worcestershire, soy sauce, balsamic vinegar, or cooking wine. I've tried all of these flavorings and they all taste delicious!

Expert tips and tricks

• If you're in a hurry, drain the excess liquid from the mushrooms instead of reducing it down. Use the mushroom broth in soups or stews.
• Wait until the liquid is completely evaporated in the pan or drain it well before adding the butter and garlic. This will help prevent the mushrooms from getting soggy.
• To get a golden brown sear on the mushrooms, place them cut side down on the pan and leave them alone for a few minutes.

Frequently Asked Questions

Serve with the following:

• Asian Chimichurri Steak | Foolproof Asian Flank Steak Marinade
• Easy Grilled Pork Chops with Savory Marinade
• Panda Express String Bean Chicken Breast Copycat
• Instant Pot Korean Short Ribs
• Easy Chicken Pot Pie with Puff Pastry
• Healthy And Easy Stuffed Cabbage Rolls Recipe

More mushroom recipes to try:

• Korean Shiitake Mushroom Side Dish
• Panda Express Mushroom Chicken Copycat

Recipe