• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Featured In
  • Recipe Index
  • This & That
  • Contact

The Blond Cook logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
  • This & That
    • Email
    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » Side Dishes » Sauteed Mushrooms

    By Amy · Published: Dec 1, 2020 · Updated: Dec 1, 2020 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Sauteed Mushrooms

    Facebook0Tweet0Pin0Email0Yummly0
    Jump to Recipe
    Sauteed mushrooms in a skillet with a wooden spoon. Overlay text at top of image.
    Overhead view of mushrooms in a skillet. Overlay text at top of image.

    Sauteed mushrooms are an easy and delicious side dish or appetizer prepared in under 25 minutes from start to finish.

    Mushrooms are browned in olive oil and butter, flavored with a little soy sauce and seasoned with garlic, salt and pepper. They’re pure simple deliciousness!

    Overhead view of sauteed sliced mushrooms in a skillet.

    What I love about this recipe is that it uses very simple ingredients. If you have a package of fresh mushrooms in the fridge, you can whip up a batch in a moment’s notice using basic ingredients you more than likely have on-hand.

    Sauteed mushrooms are delicious with beef, chicken, pork and pasta, but I especially love them with this amazing prime rib that we enjoy every Christmas.

    Overhead view of ingredients needed to prepare sauteed mushrooms.

    Ingredients Notes

    • Fresh white mushrooms – sliced about 1/3 to 1/2 inch thick. They may look a little thick when slicing, but will shrink in size while cooking. Cremini (baby bella) can also be used.
    • Soy sauce – gives the mushrooms a rich, sweet and salty flavor. I use low-sodium soy sauce. Regular soy sauce can be used, but be mindful of adding any additional salt.
    • Seasonings – can be adjusted to your personal preference. Substitute garlic salt in place of the garlic powder and salt, if desired.
    • Fresh herbs – Although they’re totally optional, I love to garnish with fresh thyme or parsley.
    Overhead view of sauteed sliced mushrooms in a skillet.

    How Many Servings Does this Yield?

    This recipe calls for an eight ounce package of mushrooms which serves two people as a side dish.

    You want to cook the mushrooms in a single layer so they’ll brown nicely, and any more than that will crowd up the skillet too much. When I want to yield more than two servings, I cook in batches.

    Closeup view of a wooden spoon spooning sauteed mushrooms in a skillet.

    Enjoy!

    If you’re a mushroom lover like me, be sure to also try my Crab Stuffed Mushrooms, Beef Stroganoff and Vegetable Lo Mein.

    Follow along! Subscribe via email to never miss a recipe.

    SUBSCRIBE

    Join me on Pinterest, Facebook and Instagram.

    Overhead view of sauteed mushrooms garnished with fresh thyme in a skillet.

    Sauteed Mushrooms

    These easy and delicious mushrooms are a quick appetizer or side dish perfect with beef, chicken, pork and pasta!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: sauteed mushrooms
    Prep Time: 10 minutes
    Cook Time: 11 minutes
    Total Time: 21 minutes
    Servings: 2 servings
    Author: Amy

    Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 8 ounces white mushrooms cleaned and sliced ⅓ to ½ inch thick
    • 1 tablespoon soy sauce low sodium
    • ⅛ teaspoon garlic powder
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 teaspoon fresh thyme leaves or chopped fresh parsley optional garnish

    Instructions

    • Clean mushrooms by using a paper towel dampened with water to gently remove dirt (or use a mushroom brush). Slice into ⅓ to ½ inch slices.
    • Heat olive oil and butter in a large skillet over medium heat.
    • Once butter has melted, add mushrooms, soy sauce, garlic powder, salt and pepper. Using a wooden spoon, gently stir to coat mushrooms as evenly as possible. Using the spoon, arrange in a single layer.
    • Allow the mushrooms to cook (without stirring) for approximately 5 to 6 minutes, allowing them to brown.
    • Stir to flip the mushrooms and cook for an additional 4 to 5 minutes (without stirring), or until well browned and tender.
    • Sprinkle with chopped fresh thyme or parsley when serving, if desired.

    Notes

    • Cremini (baby bella) mushrooms can be substituted for white.
    • Regular soy sauce can be substituted for low sodium, but be mindful of adding additional salt.
    • Garlic salt can be substituted for garlic powder and salt, if desired.
    • Feel free to adjust seasonings to your personal taste.

    Nutrition

    Calories: 143kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published October 2014. Updated with new photos, new text, recipe revised and republished December 2020.

    HUNGRY FOR MORE?

    • Sauteed Squash with Basil and Parmesan
      Sauteed Squash with Basil and Parmesan
    • Crab Stuffed Mushrooms
      Crab Stuffed Mushrooms
    « Cranberry Fluff Salad
    Overnight Eggnog French Toast Casserole »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Clarice says

      December 02, 2020 at 1:55 am

      5 stars
      Easy, quick and the flavor is amazing. A definite hit for me.

      Reply
    2. Analida says

      January 02, 2015 at 4:34 pm

      I an a hard core mushroom lover and I am not afraid to admit it. This recipe sounds great and I will make it for my husband and I. He is a mushroom lover too. 🙂

      Reply
    3. Thalia @ butter and brioche says

      November 02, 2014 at 4:03 pm

      I love sauteed mushroom.. thanks for reminding me how delicious they are, definitely need to make a batch soon.

      Reply
    4. Valerie | From Valerie's Kitchen says

      October 31, 2014 at 8:22 pm

      I’m a huge mushroom fan. My Mom did all kinds of things with mushrooms so I got an early start. These look completely amazing and I’m definitely gong to try them. Thanks so much for the linky love 🙂

      Reply

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Amy (The Blond Cook) with long blonde hair and wearing a pink shirt smiling for the camera.

    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

    More about me →

    Popular Recipes

    • Easy Creamed Corn
    • Buttery Garlic Steamed Clams
    • Instant Pot Mexican Shredded Beef
    • Pineapple Margarita
    • Simple Dog Biscuits
    • Creamy Tuscan Shrimp and Scallops

    Instant Pot Recipes

    • Instant Pot Chili
    • Easy Instant Pot Pulled Pork
    • Instant Pot Pork Carnitas
    • Instant Pot Corned Beef and Cabbage
    • Instant Pot Beef Stew
    • Instant Pot Ham and White Bean Soup

    NEVER MISS A RECIPE!

    Sign up to get new recipes via email.

    Footer

    A banner of logos of websites that The Blond Cook has been featured in.

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    © COPYRIGHT 2011-2022 · TBC MEDIA, LLC · DISCLOSURE AND PRIVACY POLICY · ACCESSIBILITY STATEMENT

    Share this ArticleLike this article? Email it to a friend!

    Email sent!