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!
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.
- Fresh white mushrooms – sliced about ⅓ to ½ 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.
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.
If you’re a mushroom lover like me, be sure to also try my Crab Stuffed Mushrooms, Beef Stroganoff and Vegetable Lo Mein.
- 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
- 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.
- 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.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published October 2014. Updated with new photos, new text, recipe revised and republished December 2020.
Easy, quick and the flavor is amazing. A definite hit for me.
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. 🙂
Thalia @ butter and brioche
I love sauteed mushroom.. thanks for reminding me how delicious they are, definitely need to make a batch soon.
Valerie | From Valerie's Kitchen
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 🙂